VEGAN
Humita (vegan)
According to historians, humita was the most popular dish of the ancient Inca Empire and consists of wrapping corn dough in its own leaves and then boiling them. In northern Argentina, this tradition not only continues but we can also find variations of this preparation. Humita is often eaten on a plate and not wrapped. However, we decided to wrap it in a dough for muns. We sautéed the onions and peppers (both red and green) in olive oil, baked the squash, boiled the corn kernels, made the béchamel sauce from soy milk, and finally added chopped chives for color. Thousands of years of tradition wrapped in a muns—what do you think?
BuyIngredients
Yellow corn
White onion
Red pepper
Green pepper
Olive oil
Soy drink
Violin squash
Chives
Spice blend
Sea salt
Dough: White wheat flour, carrot juice, and olive oil.
Allergens
Gluten and Soy.
Products made in a facility that handles: soy, milk, mustard, eggs, tree nuts, gluten, shellfish, and fish.
A classic Argentine dish with Inca tradition!
Shredded sweet corn, sautéed onions and bicolor peppers, baked squash, native Argentine spices, and a béchamel made from soy milk.
