VEGAN BAKED POLENTA WITH RADICCHIO
Creamy polenta, vegan cheese blend, and flavorful radicchio meet in this vegan meal. This is an adaptation of a popular dish from the Lombardy region of Italy. It typically uses fatty cheeses and butter. This version offers all the flavor without animal fats, making it perfect for vegan diets or for anyone looking to reduce fats in their diet.
Provided by Buckwheat Queen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 355 degrees F (180 degrees C). Grease an 8x8-inch baking pan with 1 teaspoon olive oil.
- Combine vegetable broth and 1 cup water in a large pot and bring to a boil over high heat. Reduce heat to medium and keep at a low boil. Pour in unsweetened oat milk and bring to a boil. Sprinkle in cornmeal, whisking constantly to avoid clumps from forming. Reduce heat to medium-low and continue stirring until polenta begins to thicken. Add more water if needed. Stir until polenta has softened and thickened, about 20 minutes.
- Meanwhile, heat remaining 2 teaspoons olive oil in a skillet. Add onion and carrot. Saute until vegetables have just begun to soften. Add radicchio and saute until wilted. Season with pepper and turmeric. Cook until vegetables are tender and cooked throughout, about 5 minutes.
- Spread out 1/2 of the polenta in the greased baking dish. Evenly layer 1/2 of the vegan Gouda and 1/2 of the vegan mozzarella on top. Top with 1/2 of the radicchio mixture. Repeat layers with remaining polenta, cheeses, and radicchio mixture.
- Bake in the preheated oven until cheese has melted and is bubbling, about 20 minutes. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 36.1 g, Fat 10.7 g, Fiber 3.4 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 492.9 mg, Sugar 2 g
VEGETARIAN POLENTA CASSEROLE
This comes from simple hardy ingredients. A great feel good one dish dinner. Even my kids like it! Adapted from a presentation by Cynthia Liar
Provided by SaltNPepper
Categories One Dish Meal
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Cover medium casserole dish with thin layer of cooking spray, set aside.
- Cover bottom of a 2 quart sauce pan, with a thin layer of cooking spray.
- Heat pan to medium heat.
- Sweat the chopped onions in pan.
- Combine garlic,red pepper, shredded cabbage, and spices in pan and cook for about 5 minutes or until soft.
- Add beans, tomato sauce and water.
- Let the mixture absorb the water then add the Veggie Ground Round.
- Pour mixture into ceramic casserole dish, set aside.
- In a one qt sauce pan heat 2 cups of water to boiling Add polenta, stir constantly with a whisk until the mixture begins to thicken.
- When it is thick but still spreadable, immediately take off heat and pour over contents in casserole dish.
- This happens very quickly.
- Spread mixture into corners to cover casserole ideally about a 1/2 inch thick.
- Garnish with Parmesan Cheese.
- Cover dish and bake for 25 minutes in 350degree F.
- Remove cover and bake an additional 5 minutes at 400 degrees F.
POLENTA CHILI CASSEROLE
Our Test Kitchen created this delicious vegetarian bean and polenta bake that combines spicy chili, mixed veggies and homemade polenta. It's a warm and comfy casserole that is sure to please everyone, vegetarian or not.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan. , Remove from heat. Stir in 1/4 cup cheddar cheese until melted., Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions. , Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 297 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 556mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein.
VEGETARIAN BAKED POLENTA PIE
''Baked Polenta Pie is similar to lasagna, but instead of noodles, you get a thick layer of creamy polenta as the base. I layered the pie with roasted vegetables, tomato sauce, and of course loads and loads of mozzarella and Parmesan cheese. You bake the pie until bubbly and do your best to not burn your tongue when it comes out of the oven. Your house will smell so delicious you won't want to wait to dive in.'' Two Peas and Their Pod
Provided by FrVanilla
Categories Savory Pies
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F.
- To make the tomato sauce, heat the olive oil over medium heat in a large pan. Add the onion and cook for 5 minutes, or until tender. Stir in garlic, tomatoes, fennel seed, basil, oregano, and red pepper. Season with salt and black pepper and let simmer for about 30 minutes over low heat.
- While the sauce is simmering, roast the vegetables. Place zucchini, yellow squash, eggplant, and red pepper on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss. Roast for 25-30 minutes, or until vegetables are tender, stirring occasionally. When the vegetables are done roasting, set aside to cool and reduce oven temperature to 375 degrees F.
- In a large pot, bring the milk, butter, sugar and salt to a light simmer. Slowly add the polenta to the pot, whisking constantly. Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot. Add half of the Parmesan cheese to the polenta and stir to combine. Pour the mixture into a 2 quart casserole dish that has been sprayed with cooking spray. Top with the other half of the parmesan.
- Evenly spread the roasted vegetables on top of the polenta. Spread the tomato sauce over the vegetables and top with grated mozzarella cheese. Place the pie in the oven and bake for 30-35 minutes, or until bubbly and the cheese is melted and slightly browned. Let rest for about 10 minutes. Cut into squares and serve warm.
Nutrition Facts : Calories 418.3, Fat 19, SaturatedFat 9.7, Cholesterol 51.7, Sodium 965.4, Carbohydrate 40.5, Fiber 6.5, Sugar 4.3, Protein 24.7
CREAMY VEGAN POLENTA
While traditional Italian polenta is typically finished with butter and grated Parmesan, the porridge-like texture of simmered cornmeal makes for a dish that's creamy and comforting without dairy. This recipe uses a few tablespoons of vegan butter (any kind will do) to lend richness, and substitutes nutritional yeast for Parmesan. Use the nutritional yeast sparingly: The right amount beautifully mimics the nutty, fragrant flavor of Parmesan, but use too much, and it can overpower. This dish is a versatile side, but can easily be turned into a main, like this creamy vegan polenta with mushrooms and kale, with the addition of sautéed or roasted vegetables.
Provided by Lidey Heuck
Categories dinner, weekday, grains and rice, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes.
- Off the heat, stir in the butter and nutritional yeast and season to taste with salt and black pepper. Serve immediately. (Leftover polenta can be reheated over medium-low heat with a splash of broth or water.)
More about "vegetarian polenta casserole recipes"
EASY SOUTHWEST BLACK BEANS POLENTA CASSEROLE …
From cottercrunch.com
3.7/5 (58)Total Time 45 minsCategory Main DishCalories 270 per serving
4 HEALTHY VEGETARIAN POLENTA RECIPES - ABRA'S KITCHEN
From abraskitchen.com
EASY LOW-FAT VEGAN POLENTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
BREAKFAST POLENTA BAKE - A SAVORY, HOT BREAKFAST FOR …
From thedevilwearsparsley.com
BAKED ITALIAN POLENTA AND VEGETABLES - SLENDER KITCHEN
From slenderkitchen.com
POLENTA VEGGIE CASSEROLE (GLUTEN-FREE, EGG-FREE)
From furtherfood.com
15 DELICIOUSLY VEGAN AND GLUTEN-FREE POLENTA RECIPES!
From onegreenplanet.org
VEGAN VEGETABLE AND POLENTA BAKE RECIPE | EAT SMARTER …
From eatsmarter.com
VEGETABLE POLENTA BAKE | HELLO VEGGIE
From helloveggie.co
WHITE BEAN & TOMATO POLENTA CASSEROLE
From connoisseurusveg.com
17 DELICIOUS VEGETARIAN DINNERS YOU CAN MAKE WITH A …
From ohmyveggies.com
CREAMY VEGAN POLENTA BAKE - THE BLENDER GIRL
From theblendergirl.com
15 DELICIOUS VEGETARIAN CASSEROLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST BAKED POLENTA VEGETARIAN RECIPES | YUMMLY
From yummly.com
POLENTA & VEGETABLE BAKE RECIPE | EATINGWELL
From eatingwell.com
4.5/5 (16)Total Time 40 minsCategory Healthy Summer Dinner Casserole RecipesCalories 201 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.
- Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.
DO SOME WEEKEND COOKING WITH THESE 17 VEGETARIAN …
VEGAN POLENTA CASSEROLE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
RECIPE FOR THE CREAMIEST VEGAN POLENTA WITH MUSHROOMS | FOODAL
From foodal.com
VEGAN POLENTA CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST VEGAN BAKED POLENTA RECIPES | YUMMLY
From yummly.com
BAKED POLENTA CASSEROLE WITH ZUCCHINI & SPINACH - VEGKITCHEN
From vegkitchen.com
CREAMY POLENTA TAMALE CASSEROLE - TOURING AND TASTING
From touringandtasting.com
ROASTED MUSHROOM POLENTA BAKE | ALEXANDRA'S KITCHEN
From alexandracooks.com
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES - COOKIE AND KATE
From cookieandkate.com
EASY VEGETABLE & BLACK BEAN VEGAN POLENTA CASSEROLE RECIPE
From yourveganfamily.com
MEXICAN CASSEROLE - CLEVERLY SIMPLE
From cleverlysimple.com
12 COMFORTING & EASY VEGAN CASSEROLES - VEGKITCHEN
From vegkitchen.com
OUR 12 BEST VEGETARIAN CASSEROLES | ALLRECIPES
From allrecipes.com
MAKE THIS VEGETARIAN POLENTA BAKE FOR DINNER & EAT THE ... - KITCHN
From thekitchn.com
VEGAN POLENTA-WILD-GARLIC-CASSEROLE WITH A REAL CHEESE TASTE
From annelinawaller.com
VEGETABLE POLENTA CASSEROLE | ROBERT ROSE
From robertrose.ca
EASY VEGAN POLENTA (SUPER CREAMY!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
SHEET PAN ROASTED VEGETABLE POLENTA STACKS - A ... - A SPICY …
From aspicyperspective.com
WILD MUSHROOM & POLENTA CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
POLENTA ENCHILADA BAKE - SHE LIKES FOOD
From shelikesfood.com
EASY VEGETABLE & BLACK BEAN VEGAN POLENTA CASSEROLE RECIPE
From foodnewsnews.com
BLACK BEAN POLENTA CASSEROLE PLANT-BASED VEGAN RECIPE
From stephanieleach.com
POLENTA BAKE WITH CARAMELIZED ONIONS AND PORTOBELLO BACON [VEGAN …
From onegreenplanet.org
18 TASTY RECIPES USING TUBED POLENTA | ALLRECIPES
From allrecipes.com
VEGAN POLENTA AND MUSHROOM CASSEROLE - DOMINICAN COOKING
From dominicancooking.com
VEGAN BAKED POLENTA - A SWEET ALTERNATIVE
From asweetalternative.com
VEGETARIAN CASSEROLE RECIPES
From simplyrecipes.com
PARMESAN POLENTA WITH ROASTED VEGETABLES - FAMILYSTYLE FOOD
From familystylefood.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #casseroles #main-dish #beans #oven #vegetarian #dietary #one-dish-meal #soy-tofu #equipment
You'll also love