apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 2 links of vegan sausage (Field Roast or Tofurkey brands work well)
- 5-6 Baby Bella mushrooms
- 1 Leek
- 1 Can 365 Crushed Tomatoes with Basil
- 1 3/4 cups Corn meal or polenta
- 1 tsp Bragg’s Liquid Aminos
- Garlic powder
- Black pepper
Chop off both ends of the leek and rinse, then split down center of leaves. Make sure to rinse thoroughly as dirt tends to settle between the layers. Slice lengthwise creating 4 long strips and then cut into thin pieces. Add to a warm pan or wok and cook covered on medium heat stirring occasionally.
Gently clean mushrooms with a damp cloth and cut of their trunks. Slice thinly and add to leeks. Remove ‘sausage’ from packaging and slice twice down their length before cutting into smaller pieces. Add to pan and stir.
Once all ingredients have simmered together in their own liquids, add canned tomatoes and season with cayenne, cumin, paprika and pepper. Lower heat and allow seasonings to blend.
Bring 2 cups of water to a boil and slowly add 1 3/4 cups of polenta or corn meal while stirring. For this dish I added about 1tsp of liquid aminos and garlic powder. The mixture will become thick like bread dough and eventually stiffen. At this point, after 2-3 minutes over low heat, turn off and allow to cool.
Serve polenta spread on a plate and spoon ‘sausage’ mixture on over. For an additional kick, sprinkle with nutritional yeast and chopped fresh cilantro.