Monday, September 5, 2016

Day 245 Tempeh and Creamy Polenta

Tempeh and Creamy Polenta

1 Cup Dry Polenta
2 Cups Veggie Stock
1 Cup Soy Milk
1 Cup Onions, chopped
3 Cloves Garlic, minced
1/2 Cup Fresh Basil, chopped
5 Ounces Tempeh, chopped
Salt and Pepper to taste

1.  In a sauce pan, add veggie stock and soy milk, and bring to a boil.

2.  Gradually add the polenta, stirring constantly with a whisk.

3.  Reduce heat to medium and cook till thickened. Add the remaining ingredients and simmer 10 more minutes.

Goes well with salad.

Soundtrack N.W.A - Greatest Hits

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