Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.
Ingredients:
2 cups polenta (cornmeal / semolina)
3 cups of soy milk
1/4 pumpkin, diced
2 sweet potatoes, diced
2 tablespoons of satay sauce
1 onion, diced
1 garlic clove, crushed
200g tempeh, thinly sliced
1 teaspoon of Egg-Like (or another vegan egg alternative)
30ml water
wheat germ
Method:
mix the polenta with 2 cups of soy milk and satay sauce in a microwaveable container
cook in 30 second successions, mixing each time
cook pumpkin and sweet potato, mash together
add the remaining cup of soy milk to the polenta, a bit at a time, stirring and cooking in 30 second blocks
finish when there is no more liquid and the mixture seems to have expanded
whisk the egg-like and water together in a cup, add to pumpkin and potato mix
mix in the pumpkin and potato to the polenta mixture, add the onion, garlic and tempeh
pat down the mixture into a greaseproof papered tin
sprinkle a thin layer of wheat germ on top, pat down
cook in a moderate oven (180°C / 350°F) until golden
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