Vegan Italian Brunch Delight: Delectable Polenta Stack with Roasted Vegetables and Cashew Cream

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1 cup raw cashews, soaked and drained
• 1 lemon, juiced
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. a. Preheat oven to 400°F (200°C). b. In a large pot, bring the vegetable broth to a boil and slowly pour in the polenta while stirring. Reduce heat to low and cook for 5 minutes or until tender, stirring occasionally. Remove from heat and let it cool slightly. c. Spread the polenta onto a parchment lined baking sheet at about 1/2 inch thick. Let it cool and set in the refrigerator for 30 minutes. d. Toss the sliced zucchini, bell peppers, and cherry tomatoes with olive oil, salt, pepper, garlic powder, and onion powder. Spread them out on a separate parchment lined baking sheet and roast in the oven for 20 minutes or until tender. e. Prepare the cashew cream by blending soaked cashews, lemon juice, nutritional yeast, salt, and pepper in a high speed blender until smooth and creamy. f. Assemble the dish by cutting polenta into squares and layering them with roasted vegetables and cashew cream in a stack. Drizzle the zesty lemon herb sauce over the top.

Chef’s Insight

The contrasting textures of creamy cashew cream, tender polenta, and roasted vegetables create an unforgettable mouthfeel experience.

Notes

Adjust the seasoning according to personal preference