Creamy Vegan Polenta Bake
This vegan vegetable polenta bake from Tony Chiodo is like healthy lasagna.
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Cooking tools:
- Blender
- Baking dish
- Oven
- Stove
- Saucepan
- Pot
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
- Measuring cup
- Colander
- Kitchen scale
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
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