Thursday, September 13, 2012

Vegan Polenta with Mixed Veggies and Tempeh Wings:

This recipe was so filling and comforting. I took about two bites and was completely full, but I continued eating per usual. Still, I ended up with leftovers and had them for breakfast this morning. (Breakfast of champions). This meal definitely delivers, and it'll make your day no matter what time that you decide to eat it. BUT: I will admit that I made a HUGE mess while making this. Enjoy! ♡☮


1 red onion, diced
1 yellow squash, diced
1 green pepper, diced
4 cloves garlic, chopped
1 tsp. canola oil
1/4 tsp. garlic salt

2 cups cooked polenta
1/2 cup cashew cheese
1 to 2 tsp. nutritional yeast
Dash of salt and paprika

1 package tempeh, cut into 1 inch strips
2 tbsp. hot sauce
3 tbsp. olive oil or vegan buttery spread
1/2 tsp. paprika
1/4 tsp. brown sugar

Serves 2. 


 1. Combine the red onion, squash, green pepper, and garlic in a large saute pan. Add the canola oil, salt, and pepper. Saute on medium to medium-high heat until cooked through and golden-brown, 7 to 10 minutes.

2. Mix the cashew cheese, nutritional yeast, salt, and paprika in with the polenta.

3. For the sauce, whisk together the hot sauce, olive oil, salt, paprika, and brown sugar together in a medium bowl until combined.

4. In a larget skillet, add the tempeh and about half of the sauce. Cook on medium heat until golden-brown, about 8 minutes.

5. Place the polenta mixture on the plate first, then add the sauteed veggies, and top with the tempeh wings. Serve the remaining sauce on the side. ❤

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