Polenta Lasagna with Portabellas and Kale
  • 1 18-ounce package prepared polenta or 1 recipe of Quick Microwave Polenta
  • 1/2 large onion, chopped
  • 1 large portabella mushroom, cut into 1/4-inch pieces (about 2 cups, chopped)
  • 4 cloves garlic, minced or pressed
  • 1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • Cheese sauce (below)
  • 1 1/4 cups marinara sauce (homemade or in a jar)
  • 1/4 cup pitted kalamata olives, chopped
  • vegan soy parmesan
  • "Cheese" sauce:
  • 1/2 cup extra-firm silken tofu
  • 1/2 cup unsweetened soy milk
  • 1/2 cup vegetable broth
  • 2 tbsp. cashew butter or tahini
  • 1 tsp. onion powder
  • 1 1/2 tbsp. nutritional yeast
  • 1/2 tsp. salt (optional)
  • 1/8 tsp. white pepper
  • 2 tsp. corn starch
  1. If you use packaged polenta, slice it into 18 thin slices. If you make your own polenta, spread the cooked polenta out on a baking sheet and use a spoon or your moistened hands to spread it no thicker than 1/4 inch. When it has solidified, either cut it in half and use each half as one layer or cut it into an even number of pieces that you can fit together to fit your baking dish.
  2. (taken from blog.fatfreevegan.com)