Polenta wild garlic Casserole - healthy vegan
Author: Annelina Waller
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
  • 1 zucchini
  • 250-300 g wild garlic/ optional spinach and leek
  • 200 g tofu, I like paprika or smoked tofu
  • ½ cup of vegetable broth
  • 400 g tomatoes, chopped
  • 200 ml coconut milk
  • 9 heaped tbsp. polenta
  • 2 heaped tbsp. spelt flour (or any gluten-free)
  • ½ package tartar powder
  • 2-3 tomatoes as topping
  • salt, pepper
  1. Preheat the oven to 180 degrees.
  2. Mix the liquid ingredients with the polenta and the flour in a baking dish. Cut the zucchini in half and slice finely. Crumble the tofu and add to liquid ingredients together with the wild garlic and zucchini.
  3. Season with salt and pepper. Slice tomatoes and place on top.
  4. Bake the casserole in a hot oven on a rack on the middle shelf for about 30 -35 minutes until light brown.
Calories: 413.4 Fat: 21.3 Sugar: 7.1 Fiber: 2.4 Protein: 17.5
The whole Casserole has 1200 kcal. For more Protein I like to use a bit more Tofu.
Recipe by Annelina Waller at https://annelinawaller.com/polenta-casserole-vegan-recipe/