1 18-ounce package prepared polenta
1/2 large onion, chopped
1 zuchini, cut into 1/4-inch pieces
1 large portabella mushroom, cut into 1/4-inch pieces
4 cloves garlic, minced
1 bunch spinach, chopped into bite-sized pieces
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 jar marinara sauce (The BEST is Seeds of Change Tuscan Tomato and Garlic, but it is expensive and difficult to find.)
2 tbsp. cracked red pepper
1 bag vegan mozzarella cheeze
"Cheese" sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. tahini
1 tsp. garlic powder
1 tbsp Italian Spice
2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
Preheat oven to 375° F. Spray the bottom and sides of a 8x8-inch baking dish with non-stick spray and set aside.
Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
Sauté the onions and portabellas in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and zuchini and sauté for one more minute.
Add the spinach, basil, and 1/4 cup water or veg. broth. Sauté until the spinach is wilted and tender and the water has evaporated. Add the cheese sauce and cracked red pepper and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the spinach mixture over the sauce. Top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with vegan cheeze.
Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.
Serves 6.
1 bag vegan mozzarella cheeze
"Cheese" sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. tahini
1 tsp. garlic powder
1 tbsp Italian Spice
2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
Preheat oven to 375° F. Spray the bottom and sides of a 8x8-inch baking dish with non-stick spray and set aside.
Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
Sauté the onions and portabellas in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and zuchini and sauté for one more minute.
Add the spinach, basil, and 1/4 cup water or veg. broth. Sauté until the spinach is wilted and tender and the water has evaporated. Add the cheese sauce and cracked red pepper and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the spinach mixture over the sauce. Top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with vegan cheeze.
Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.
Serves 6.
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