You are here

Member since November 2005
0
4.2

Tempeh with Spinach Sauce on Polenta Wheels

What you need: 

2 tablespoons + 2 tablespoons olive oil
1 (17-ounce) tube polenta, sliced into 1/2-inch rounds (Marjon's Basil & Garlic is delish and VEGAN!!!)
1 (8-ounce) package tempeh, diced (I LOVE Lightlife's organic three-grain!)
3 cloves garlic, crushed/minced, or more to taste (I love garlic)
1 (10-ounce) package frozen spinach, thawed and drained
3/4 cup vegetable stock
2 teaspoons dried Italian seasoning, or to taste
1/2 teaspoon seasoning salt (I use Vegesal)
1/4 teaspoon crushed red pepper
1/3 to 1/2 cup vegan dry white wine

What you do: 

This was really easy and yummy when I didn't feel like having leftovers again tonight!
1. Heat two frying pans with 2 tablespoons oil each over medium heat. Place polenta slices in one pan (it's almost impossible to ruin, but while you tend to the sauce).
2. In the other pan, place the tempeh and brown lightly on all sides. Add garlic. Sauté until fragrant, about 30 seconds or so. Add spinach, vegetable stock, Italian seasoning, seasoning salt, and crushed red pepper. Bring to a boil. By now, you could probably turn the polenta in the other pan.
3. Reduce heat on spinach mixture and simmer until the liquid is reduced by about a third. Add the wine, and return to a boil. Simmer at medium-high heat until liquid reduces to a third again. Check for done-ness on the polenta. If it's brightish yellow and possibly lightly browned, it's done.
4. Divide the polenta slices among 2 or 3 plates (depending on how hungry you are) and divide the spinach mixture atop the polenta. Serve with plenty of vegan parmesan!!!!
Variation:If you feel like it, you could add some diced sun dried tomatoes (packed in oil) with the spinach part. And even use fresh spinach if you have time (I guess 2 10-oz bags would do). Some toasted pine nuts on top when serving would be dreamy. I might make it again and do all these things. Tonight with the holidays coming I just didn't have patience for presentation.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
2-3
Recipe Category: 

SO HOW'D IT GO?

This tasted ok...I would add more seasoning though >:D

0 likes

YUM!
I did not think this would be good as I was cooking it, but once it made it to my plate, it was surprisingly tasty!
I used fresh spinach instead of frozen.
I don't know how in the world you could cook a whole tube of polenta in one pan...i have  a HUGE ass pan and only half or less fit in it, so I halved the recipe.
I was holding off on it until I got some tempeh, but I actually think it would be really good even with out the tempeh.
The crushed red pepper is a must-gave it a mighty zing that was just right!
I also just used water and veg bouillon powder.
Thank you for a great idea for using up this polenta!

0 likes

Absolutely Loved This!!!!!!
While I have yet to master the art of frying up polenta (I used too much oil and it turned into a pile of mush, but I poured out most of the oil and then it was fine) this turned out so much better than I could have ever imagined.
The only changes I made:
*used water and a tsp of my veggie bouillon goo instead of stock
*added about 1/3 cup leftover spaghetti sauce
*used nutritional yeast cuz I was out of Parm
Once I corrected my polenta mess, I let it get brown and crispy in the pan....it was delicious!

Thank you so much! ;)b

0 likes

Loved the recipe! Very tasty.

Didn't have enough spinach, so I added some sliced squash and zucchini.

Also, used some more vegetable broth instead of wine. Would definitely eat again.

0 likes

can it be made without the wine?

0 likes

I really loved this recipe, but my omni friend wasn't down.  I would make it again for myself though!

0 likes
Log in or register to post comments