Vegan Organic Polenta high carb low fat Raw till 4. So easy!
Description
Vegan Polenta and Sausage Ragu
Check out the cookbook: Ebook
Paperback book Flavor Overload: 0ver 50 Vegan Recipes
Ingredients
2 cups Polenta
5 1/2 cups water
1 cup unsweetened cashew milk
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon vegan butter (earth balance)
Ragu
1 cup of chopped onion
1 cup of chopped bell pepper
1 tablespoon better than bouillon vegetable base
2 cups of pasta sauce (bretolli organic olive oil and basil)
2 vegan sausage (field roast)
I cook my polenta until it's as tender as rice (no grit) sometimes it take up to 45 minutes ????♀️
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Savory Vegetable Muffins (Vegan And Gluten-Free)
These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat. The vegetable muffins are perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers, kids, and adults alike! Plus, they’re naturally dairy-free, gluten-free, grain-free, vegan, low-carb, and can be made soy-free! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients
Veggie mixture:
1 tbsp oil
14 oz (400 g) veggies of choice finely chopped
1 tsp kala namak aka black salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric powder
Black pepper to taste
No egg mixture:
8.8 oz (250 g) firm silken tofu or chickpea tofu
1/2 cup (50 g) chickpea flour
1 tsp baking powder
2-3 tbsp (20-30 ml) dairy-free milk
2 tbsp nutritional yeast (optional)
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Polenta Crust Breakfast Pizza with Sweet Potatoes, Kale & Black Beans (Low salt!)
Today, we show you how to make a sweet potato themed kale and black bean breakfast pizza with a polenta crust. Great in flavor and low in salt!
Our special low sodium products we used are:
-Eden Organic Black Beans No Salt Added (15mg per ½ cup)
-Pacific Organic Vegetable Broth Low Sodium (140mg per 1 cup)
*The rest of the ingredients we used are little to no sodium
Recipe
Serves: 8-10
Ingredients:
For the Polenta Crust:
1 1/4 cups yellow cornmeal
3 cups low sodium vegetable broth
Remaining Ingredients:
Cooking Spray
2 medium sweet potatoes, peeled and diced
Southwest or Cajun seasoning to taste
1 large bunch of kale, roughly chopped
2-3 cloves of garlic, minced
1/4 cup canned diced green chiles
3/4 cup low salt black beans
1 cup shredded Pepper Jack Cheese
6 large eggs
Low salt seasonings to taste
Directions:
To prepare the polenta crust:
1. Line a 9x13 rimmed baking sheet with parchment paper. Combine the cornmeal and broth in a food processor or blender and process until fully combined.
2. Pour into a medium saucepan and bring to a boil over high heat. Then reduce heat to medium low and cook for 5-10 minutes stirring constantly until mixture thickens and starts to pull away from the sides.
3. Pour into the prepared baking sheet and flatten into an even layer with a rubber spatula. Cool for 20 minutes, then cover with plastic wrap and transfer to the refrigerator. Chill for at least 30 minutes. (It can be refrigerated overnight.)
4. Preheat oven to 375ºF. Remove the chilled polenta crust from the refrigerator and uncover. Bake for 45 minutes, or until firm. (Bake potatoes at the same time, see below.)
To prepare the toppings:
1. Preheat the oven to 375ºF. Arrange diced sweet potatoes on a nonstick baking sheet and spray with cooking spray and season with Southwest or Cajun seasonings to taste. Toss to coat and roast for 40-45 minutes turning occasionally until tender.
2. In a large nonstick skillet, sauté the kale with a few splashes of water, until it wilts down a bit. Add the garlic and sauté an additional minute. Remove from heat.
To prepare the pizza:
1. Remove the crust from the oven and add desired toppings. Scatter the sweet potatoes, black beans, kale, cheese, and green chiles evenly over the polenta pizza crust. Bake at 375ºF for about 15 minutes. Slice some eggs on top; hard boiled, fried, or poached. Sprinkle with low salt seasonings. Slice and serve hot.
Eat and enjoy!
Cheesy Polenta Topped Chorizo Pie; A vegan batch cooking dream!
Winter Warmer Pie:
Need something warm and hearty inside you? Then get some of this vegan Cheesy Polenta Topped Chorizo Pie inside you! The flavours were inspired by a pack of vegan chorizo sausages I'd picked up from the supermarket (Sainsbury's Pant Pioneers brand). Because they're already full of deliciously spicy and smoky flavours, I decided to let than be my guide, and added Mediterranean flavours; garlic, vermouth (fortified white wine) and herbs like thyme and lovage.
You could easily take this into a steak and onion pie, especially if you have access to gravy granules. Or you could go down the Not Shepherd's Pie route that I went on last year. You could even do a chilli non carne pie; endless possibilities!
I cooked the chorizo separately, in the air fryer, to get them well-cooked, but you'd end up with all their tasty fat if you fried them in the main pan (and them took them out to fry the veggies). The polenta doesn't have to be cheesy; you could leave it with just the butter, or try adding some chopped, toasted nuts.
This vegan pie can easily be made gluten free; just look out for non-gluten meat substitutes, and grains. More ideas in the video!
The idea has just popped into my head of trying a sweet polenta pudding. Lots of stewed fruits topped with sweetened polenta; maybe using coconut milk in place of the plant-milk I used (blend of oats, coconut and split peas). I bet that would taste like a softer/wetter version of the Summer Fruit Cornbread:
See the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ How to chop onions, carrots and celery
✅ How to mince chili peppers
✅ How to lessen the heat of chili peppers
✅ How to soak almonds
✅ How to peel almonds fast
✅ How to bulk out a casserole/stew
✅ How to make polenta
✅ How to make vegan cheesy polenta
✅ How to make polenta chips
✅ How to bake polenta to make it crunchy
✅ How to top a pie with polenta
✅ How to air fry chorizo
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Chorizo, Almond and Tomato Pie Filling Ingredients:
1 tbl Sunflower Oil
1 Large White Onion
2 Carrots
2 Celery Stalks
3 Red Chilies
3 Cloves of Garlic
8 Vegan Chorizo
100g (1 cup) Almonds
2 tbl Vermouth
Salt & Pepper
1 tsp Lovage
½ tsp Thyme
1 tsp Marjoram
½ tsp Oregano
2 tbl Tomato Puree
250g (1½ cups) Freekeh
400g (15oz) Chopped Tomatoes
¼ can Water
Cheesy Polenta Ingredients:
300ml Plant Milk
500ml Boiling Water
3 tbl Nooch
200g (1¼ cups) Polenta
70g (6 tbl) Vegan Margarine
100g (3.5oz) Smoked Vegan Cheese
Mentioned Links:
Winter Warmer Pie:
Turkey Roulades:
Not Shepherd's Pie: (not actually mentioned in the video, but it was cheesy polenta topped!)
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making a cheesy polenta topped pie!
00:50 - Chopping onions, carrots and celery
01:52 - Mincing chilies
03:19 - Baking and chopping vegan chorizo
03:52 - Soaking and peeling almonds
04:22 - Getting some flavours and bulk in there
07:13 - Making the vegan cheesy polenta
09:10 - Filling the tins and topping with polenta
10:43 - Eat!
Zucchini Fritters (vegetarian & vegan)
Get the Recipe:
⭐️ Make them with or without eggs and serve them as a starter, side dish, or main dish with our marinara sauce, sour cream, or tzatziki sauce. We are sure you'll love them!
⭐️ Ingredients
2 pounds zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
Metric:
900 g zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
110 grams all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️