Vegan Recipes
Veggie Polenta Pie

Delicious Vegan Recipes for Vibrant Living!

Veggie Polenta Pie

This is a savory, flavorful, especially colorful main dish. It’s filled with delicious roasted veggies, and always (with our recipes) overflowing with vitamins, minerals, and fiber to nourish you and bring you ever closer to achieving your ideal You!

Ok, this recipe may look a bit daunting, but it’s really quite simple to make. Add broccoli, cauliflower, summer squash if you like. It’s a very versatile dish.

The Vegetables:

1 medium carrot, chopped

1 zucchini, chopped

4-6 mushrooms, chopped or sliced

1 green and one red pepper, sliced or chopped

1 small onion, chopped (red or yellow)

2-3 cloves garlic, minced

Touch of olive oil

½ cup water

2 tablespoons tomato paste

1 teaspoon apple cider vinegar

1 ½ tablespoon maple syrup

4 leaves fresh basil chopped, or 1 tablespoon dried basil

4-5 roma tomatoes, chopped

Salt and pepper to taste

Preheat oven to 450 degrees. In a large bowl, combine first 6 ingredients. Drizzle with a touch of olive oil and toss. Lay these out on a cookie sheet, or large casserole dish and roast in the oven for 15-20 minutes, or until browned. Stir occasionally. When roasting is finished, place ½ cup of the veggies into a blender/food processor and blend with the water, tomato paste, vinegar, syrup, oil, basil, tomatoes. Place this sauce and the rest of the roasted veggies in a saucepan and cook on medium heat for 10 minutes. Add salt and pepper to taste. It’s ok to let this simmer on low heat.

For the Polenta Crust:

1 cup polenta

3 ½ cup water

Salt and pepper to taste

Bring water to a boil in a medium pot. Once boiling, slowly add polenta and immediately start stirring. Turn the heat down to medium-low and continue to stir (to prevent lumps). Add the salt and pepper. Continuously stir for about 10 minutes, until mixture sticks together and begins to stiffen. Pour into a lightly oiled casserole-type dish and let sit for 10 minutes. Pour the vegetable topping into the polenta crust. This makes 4-6 servings.

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