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Sweet Potato n' Pumpkin Polenta Bake

Category (Vegan): Casseroles, Holiday Dishes

Sweet Potato n' Pumpkin Polenta Bake


2 cup polenta (cornmeal or semolina)
3 cup of soy milk
1/4 pumpkin, diced
2 sweet potato, diced
2 tablespoon of satay sauce
1 onion, diced
1 garlic clove, crushed
200 gram tempeh, thinly sliced
1 teaspoon of egg-Like (or another vegan egg alternative)
30 milliter water
wheat germ


Mix the polenta with 2 cups of soy milk and satay sauce in a microwaveable container.

Cook in 30 second successions, mixing each time.

Cook pumpkin and sweet potato, mash together.

Add the remaining cup of soy milk to the polenta, a bit at a time, stirring and cooking in 30 second blocks.

Finish when there is no more liquid and the mixture seems to have expanded.

Whisk the egg-like and water together in a cup, add to pumpkin and potato mix.

Mix in the pumpkin and potato to the polenta mixture, add the onion, garlic, and tempeh.

Pat down the mixture into a greaseproof papered tin.

Sprinkle a thin layer of wheat germ on top, pat down.

Cook in a moderate oven (180°C / 350°F) until golden.

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