Ingredients
- 2 cans hominy
-
[Goya Golden Hominy Corn, 15 oz, (3 cans) Mote Amarillo
]
- 1 can (7.7 oz) hearts of palm
- 1 large root vegetable of your choice (potato, purple yam, yuca)
- 1/4 cup vegan mayo
-
[Chosen Foods 100% Pure Avocado Oil-Based VEGAN Mayo 12 oz, Egg Free, Gluten Free, Soy Free, Made with Chickpeas
]
- 1/4-1 tsp siracha or other hot sauce
-
[Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle
]
- 1 tbsp of capers
-
[Napoleon Nonpareil Capers, 8 Ounce
]
- 1/4 cup black olives sliced
- 1 tbsp nutritional yeast
-
[Bragg Premium Nutritional Yeast Seasoning 4.5 Ounce
]
- adobo
-
[Goya Foods Adobo With Pepper, 16.5 oz
]
- salt
- pepper
]
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Instructions
- Preheat oven to 400 degrees
- Thoroughly rinse both cans of hominy and pour into small baking pan
- Slice the hearts of palm and potato into medium chunks and pour into baking pan with hominy season to taste
- pour half olives into mixture
- Mix vegan mayo, siracha, nutritional yeast, and capers in small bowl season to taste
- Pour mayo over hominy mixture and blend to coat
- Sprinkle the rest of the olives on top
- Bake for 25-30 minutes
- Serve over wild rice or alone
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