Creamy Vegan Polenta Bake

Name: Creamy Vegan Polenta Bake
Ingredients: 4 cups (600g) peeled and cubed orange-flesh sweet potato; 3 tablespoons (45ml) extra-virgin olive oil; 1 teaspoon (6g) Celtic sea salt, plus more to taste; 2 cups (300g) diced yellow onion; 1/2 cup (120ml) vegetable broth; 1/2 cup (70g) raw unsalted cashews, soaked and drained; 1 1/2 teaspoons (7.5g) minced fresh ginger, plus more to taste; 7 cups (1.68l) vegetable broth; 2 cups frozen corn; 2 cups cornmeal; 1/4 cup (16g) nutritional yeast, plus more to taste; 1 teaspoon (4g) garlic powder, plus more to taste; 4 cups (176g) baby spinach; 1 bunch flat leaf parsley, finely chopped; 4 cups (300g) lightly steamed broccoli florets

www.theblendergirl.com

This vegan vegetable polenta bake from Tony Chiodo is like healthy lasagna.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theblendergirl.com.

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