Ingredients
1 pound ground vegan meat
Safflower oil, for sauteing
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, rinsed
6 ounces vegetable broth
Cayenne pepper, to taste
Ground cumin, to taste
Garlic salt, to taste
1/2 cup cilantro, chopped, divided
1 (1 pound) roll prepared polenta, sliced into 1/3" thick rounds
12 ounces vegan cheese
Directions
1. Preheat oven to 350 degrees F. Defrost and saute vegan meat in a bit of safflower oil for around 5 minutes, or until heated through over medium heat. Add salsa, black beans, broth, cayenne, cumin, garlic salt and 1/2 the cilantro and simmer until mixture thickens.
2. Oil a 9x9" glass baking dish. Place approximately 1/3 the polenta in bottom of dish. Cover with 1/3 vegan meat mixture and then 1/3 vegan cheese.
3. Repeat layering twice more (a total of 3 layers), top with remaining cilantro and bake for 40 minutes. You may choose to broil for 30 seconds or so in order to crispify top layer of vegan cheese.
Source: vegweb.com
Safflower oil, for sauteing
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, rinsed
6 ounces vegetable broth
Cayenne pepper, to taste
Ground cumin, to taste
Garlic salt, to taste
1/2 cup cilantro, chopped, divided
1 (1 pound) roll prepared polenta, sliced into 1/3" thick rounds
12 ounces vegan cheese
Directions
1. Preheat oven to 350 degrees F. Defrost and saute vegan meat in a bit of safflower oil for around 5 minutes, or until heated through over medium heat. Add salsa, black beans, broth, cayenne, cumin, garlic salt and 1/2 the cilantro and simmer until mixture thickens.
2. Oil a 9x9" glass baking dish. Place approximately 1/3 the polenta in bottom of dish. Cover with 1/3 vegan meat mixture and then 1/3 vegan cheese.
3. Repeat layering twice more (a total of 3 layers), top with remaining cilantro and bake for 40 minutes. You may choose to broil for 30 seconds or so in order to crispify top layer of vegan cheese.
Source: vegweb.com
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