Vegan Crispy Pesto Tempeh with Parmesan Polenta

rabbitandwolves.com

ButterflyKisses

It's an obsession.

subheading: Vegan Pesto:

2 C. Basil, fresh

2 Tbsp. Walnuts or pine nuts

2 Cloves Garlic

2 Tbsp. Nutritional yeast

⅓ C. Vegetable broth

Juice of 1 Lemon

Salt and Pepper to taste

subheading: Crispy Tempeh:

8 oz. Tempeh

1 Tbsp. Olive oil

½ tsp. Salt

¼ tsp. Pepper

subheading: Vegan Creamy Parmesan Polenta:

2 C. Vegetable broth

2 C. Almond milk or other non dairy milk

2 Cloves Garlic, chopped

1 C. Yellow cornmeal

1 tsp. Salt

½ tsp. Pepper

2 Tbsp. Vegan butter, I used Earth Balance

3 Tbsp. Nutritional yeast

¼ C. Coconut milk, full fat

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