Meatless Mondays: Polenta Cakes with Stir-fried Vegetables

Here’s the latest Meatless Monday recipe from our friend Leigh-Chantelle from Viva la Vegan!

POLENTA CAKES WITH STIR-FRIED VEGETABLES

 

Ingredients:

1 cup polenta (cornmeal/semolina)
2 cups soymilk or other vegan milk source
10 dried figs, diced
10 walnuts, diced
1 onion, diced
2 garlic cloves, crushed
1 eggplant, salted and diced
4 spinach leaves, coarsely chopped
1 cup of beans, cut into small pieces
1 zucchini (courgette), diced
4 tomatoes, diced
Extra virgin olive oil

Method:

Cook polenta and 1 cup of soymilk in the microwave in 30 second successions, mixing each time
Gradually add the remaining soymilk, continuing to mix until there is no liquid and the mixture seems to have expanded
Mix in the walnuts and figs to the polenta mixture and spoon into small soufflé bowls to set
In heated wok, add approximately 2 tablespoons of olive oil, when heated sauté the onion and garlic
Stir-fry eggplant, beans and zucchini in the wok, add tomatoes and spinach when almost complete

To serve place serving dish on top of soufflé bowls and tip over. Add stir-fried vegetables onto the side of the polenta cakes and serve

Serves 3-4 people

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