Polenta Cakes With Veggie Ragout Vegan
laura
This is one of those lazy day meals. One of those comfort food meals. One of those can't-get-enough of it meals. Pre-made polenta is sliced into thin pancakes, pan-friend until golden brown, then topped with a simple sauce that is so rich and full of flavor you might just want to paddle through it with your lips. The polenta lends a beautiful, heartiness to the meal, and Gardein chicken strips are tossed in for good measure. So, even meat eaters shouldn't have a guff with this totally vegan eat.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner
Cuisine American
Servings 6
Calories 257 kcal
- 1 tube prepared polenta sliced into 1/2" rounds (look for it near the pasta section of most health food grocers)
- 5 tablespoons coconut oil or olive oil
- salt & pepper to taste
- 2 cloves garlic
- 1/2 white onion finely chopped
- 1 yellow bell pepper diced
- 2 small zucchini diced
- 1 6.5 ounce container marinated artichoke hearts
- 1 7 ounce package Gardein chick'n strips (optional)
- 1 tablespoonish each fresh chopped basil marjoram and/or sage
- 1 28-ounce can Muir Glen diced tomatoes
- 2 Not-Chick'n bouillon cubes
- 1 cup panko bread crumbs
- 3/4 teaspoon red pepper flakes
- 3/4 teaspoon dried Italian Seasoning
- pinch cayenne or more, if you'd like it hotter
In a large, nonstick saucepan, heat 2 tablespoons of the coconut oil over high heat. Salt and pepper each of your polenta rounds, then pan fry them until golden brown on each side, adding coconut oil as needed to keep the bottom of the pan coated.
In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the garlic and onion. Saute for about a minute, then add the yellow bell pepper. Saute for an additional minute, then toss in the zucchini, the artichoke hearts, and the Gardein chick'n strips. Add the diced tomatoes, fresh herbs, and bouillon cubes. Cook just until boiling, then remove from heat. Salt & pepper, if needed.
Once the polenta cakes have all been fried, toss the bread crumbs, red pepper flakes, dried Italian seasoning, and cayenne pepper into the hot saucepan. Cook just until the breadcrumbs are lightly toasted, and have turned golden brown.
Serve the hot polenta cakes covered in the veggie sauce, and sprinkles with spicy breadcrumbs.
Enjoy!
Keyword POLENTA CAKES WITH VEGGIE RAGOUT VEGAN