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Polenta Lasagna with Portabellas and Kale
Ingredients
  • 1 18-ounce package prepared polenta or 1 recipe of Quick Microwave Polenta
  • ½ large onion chopped
  • 1 large portabella mushroom cut into ¼-inch pieces (about 2 cups, chopped)
  • 4 cloves garlic minced or pressed
  • ½ bunch kale about 8 ounces after trimming, center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • Cheese sauce below
  • 1 ¼ cups marinara sauce homemade or in a jar
  • ¼ cup pitted kalamata olives chopped
  • vegan soy parmesan optional
  • subheading: "Cheese" sauce:
  • ½ cup extra-firm silken tofu
  • ½ cup unsweetened soy milk
  • ½ cup vegetable broth
  • 2 tbsp. cashew butter or tahini
  • 1 tsp. onion powder
  • 1 ½ tbsp. nutritional yeast
  • ½ tsp. salt optional
  • ⅛ tsp. white pepper
  • 2 tsp. corn starch
Steps
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