The earthy flavors of tempeh and the fragrant scent of pesto come together in this vegan dish, which is served on top of creamy parmesan polenta. Its a great mix of tastes and textures that would make a great meal any time of the day.
Ingredients:
- 1 block tempeh, sliced into triangles
- 1/4 cup vegan pesto
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 cup polenta
- 4 cups vegetable broth
- 1/4 cup nutritional yeast
- Salt and pepper, to taste
Instructions:
Marinate tempeh triangles in vegan pesto for 30 minutes
Coat marinated tempeh triangles with breadcrumbs
Heat olive oil in a skillet over medium heat
Cook tempeh triangles until crispy, about 3-4 minutes per side
In a separate pot, bring vegetable broth to a boil
Gradually whisk in polenta, stirring constantly
Reduce heat and simmer for 15-20 minutes, stirring occasionally
Stir in nutritional yeast, salt, and pepper
Serve crispy pesto tempeh over parmesan polenta
No comments:
Post a Comment