This is one of those “clean out the veggie drawers” kind of recipes. I listed below what I put in, but you can make this more like ratatouille by skipping the carrots, chickpeas, and mushrooms and adding more eggplant and some zucchini.
2 tbsp olive oil
1 eggplant, cubed
2 stalks celery
2 summer squash, chopped
1 red pepper, chopped
1 onion, sliced
3 carrots, sliced
4 oz mushrooms
2 tbsp garlic, minced
2 tbsp Italian seasoning
28 oz diced tomatoes
1-2 tsp capers
Salt and pepper
2 tbsp balsamic vinegar
2 18 oz. prepared polenta tube
Vegan parm (purchase or make using nutritional yeast combined with finely crushed pine nuts or almonds and sea salt)
Chop your veggies. Add everything but the polenta to your slow cooker or Instant Pot. In a slow cooker, give it about 4 hours. In the Instant Pot, you’ll want about 5 hours.
About ½ hour before the stew is complete, oven fry the polenta in ½ inch slices. Place a little olive oil in a baking pan. Add slices. Sprinkle with vegan parmesan. Bake at 375, flipping over when bottom begins to brown.
Serve stew over polenta with your choice of seasonings or hot sauce.
I got my first order from Imperfect Foods today and I’m pretty thrilled! As it was my first order, I had a $10 off code, making all of this food only $55 to my door! If you find yourself interested, this link will get you $10 off on your order. Note that it is an affiliate link, so I also get a coupon for my next order, so don’t feel like you need to use it. I’ve thrown some images below for a glimpse of what that gets you.
The first look in the box was exciting! Look at the produce goodness!
Cabbage, coba beans, sweet potatoes, brussel sprouts, jalapeños, green beans, carrots, green peppers, cilantro, and field roast sausages. I see guacamole in my future.
Blood oranges, clementines, capers, beets, and zucchini – it’s roasted veggie time for sure!
I must admit that, while I do most of my meal planning on the weekend before I get groceries, there is almost always a day I forgot or I don’t want to make what was scheduled or I didn’t get enough of something.
On those days, the plan is as follows: Open the cabinet and stare inside. Open the fridge and stare inside. Start that process again but this time randomly pull things out and throw them on the counter. Stare at the pile of things for a while and then start prepping some of them, hoping that an idea will emerge.
And that is how this pasta bake was born. It doesn’t look very pretty, because baked pasta, but it tasted wonderful.
3 stalks celery, chopped
1 large sweet onion, diced
3 medium zucchini, diced
5 cloves garlic, minced
1 large can crushed tomato
1 lb wheat pasta
2 cups nutritional yeast flakes
1.5 cups TVP bits
2 cups water
2 T oregano flakes
1 T dried basil
salt and pepper to taste
Cook pasta, al dente. While pasta is cooking, preheat oven to 350*. Mix spices into crushed tomatoes and water. Fold in the yeast flakes and TVP. Gently combine all ingredients, including well-drained pasta.
Place in large baking pan and cook at 350* for about 45 minutes, or until all vegetables are done to taste.