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
- Preheat the oven to 180 degrees.
- 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.
- Season with salt and pepper. Slice tomatoes and place on top.
- 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/
3.5.3251