Sweet Potato n' Pumpkin Polenta Bake

    2 rating(s)
    Submitted by
    Avatar of Viva la Vegan!


    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 Celsius/ 350 Fahrenheit) until golden.


    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

    Serving Size

    1 large tray

    Prep Time

    60 mins

    Rate this Recipe

      Post Your Comment

      * Required fields

      Sweet Potato n' Pumpkin Polenta Bake

      Have a better photo? Please send it to us: recipephoto (at) happycow.net