Name: Bean and Leek Polenta Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1/2 cup dry polenta; 1 small onion; 1/2 leek; 2 cups of veggie broth; 3 cloves of garlic; 1 tsp red chili flakes; 1 tbsp dried basil; 1 tbsp dried oregano; 1/2 cup of cooked black beans; 1/2 cup of frozen green peas; 1/2 cup of cashews, preferably soaked; salt, pepper; optional: unsweetened soy yogurt to serve

Ingredients

Units Scale

1/2 cup dry polenta
1 small onion
1/2 leek
2 cups of veggie broth
3 cloves of garlic
1 tsp red chili flakes
1 tbsp dried basil
1 tbsp dried oregano
1/2 cup of cooked black beans
1/2 cup of frozen green peas
1/2 cup of cashews, preferably soaked
salt, pepper
optional: unsweetened soy yogurt to serve

Cook Mode Prevent your screen from going dark

Instructions

Slice onion and leek thinly, mince garlic and add to a pot with polenta, veggie broth, chili flakes, basil, oregano, salt and pepper.
Bring to a boil, then reduce heat to medium-low. Cook for about 30 minutes, until all liquid has been absorbed. Stir frequently so polenta doesn’t stick or burn.
Meanwhile process cashews in a blender with enough water so you get a thick cream (I used about 2/3 cup).
Remove polenta from heat. Stir in beans, peas and cashew cream.
Spread polenta evenly in a baking dish using a rubber spatula.
Bake the casserole at 180C/350F for about 20-25 minutes, or until it is heated through, puffed and golden. Enjoy!

Prep Time: 10 mins
Cook Time: 50 mins
Category: Main
Cuisine: Vegan