In this recipe:
Roasted Corn and Tomato Elbows
An incredibly simple recipe that can be made in the kitchen or almost any fire pit. This vegan, gluten-free on-the-go meal is delicious and very easy. Chickapea Elbow noodles give a savory and nutrient dense element to this with zero fuss meal, leaving you feeling satisfied.
Roasted Corn and Tomato Elbows
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hours 5 minutes
- Course: Lunch
- Cuisine: Canadian
- Servings: 4
Ingredients:
- 1 package of Chickapea Elbow pasta
- 4 cups corn kernels
- 4 cups of cherry tomatoes
- 2 shallots, diced
- 2 Tbsp vegan butter
- 1 tsp garlic powder
- ½ tsp flaked salt
- 1 cup guacamole
Instructions:
- Preheat the oven to 425°F
- Wrap the corn, tomatoes, shallots, vegan butter, salt and garlic powder tightly in aluminum foil, making an envelope so that there are no leaks from the foil as the butter melts
- Cook the corn and tomato medley in the oven until the tomatoes burst, roughly 45 minutes
- Meanwhile, prepare the Chickapea Elbows to package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
- Drain the pasta and rinse with warm water
- Mix the pasta into the vegetables and top with a generous amount of guacamole
- Serve and Enjoy!
Recipe Notes:
- Prepackaged vegan guacamole was used in this recipe
- Earth balance vegan butter was used in this recipe
- Canned corn kernels or cooked fresh corn kernels both work in this recipe
- To cook this recipe in a fire, double wrap the ingredients in heavy duty aluminum foil, careful to limit air inside the packet. Place the aluminum package at the base of the fire in the coals and turning often to prevent scorching, cook the vegetables for 35-45 minutes or until the tomatoes burst
