Cheesy Jalapeno Polenta with Cajun Soy Curls (Vegan, Oil-free, & Gluten free)
This polenta dish is comfort food in a bowl. Great for breakfast, lunch or dinner. I like to serve it with some sauteed greens like spinach or kale.
1 cup dry polenta (Use certified gluten free if desired)
4 cups dry soy curls
6 cups vegan "chicken" stock or vegetable broth
2 jalapenos, finely diced (remove seeds if desired)
1 medium yellow onion, diced
3 cloves of garlic, minced
1/4 cup nutritional yeast
1 & 1/2 tbsp cajun seasoning
1/2 tbsp onion powder
1/2 tbsp garlic powder
Salt and pepper to taste
Add your soy curls and 3 cups of vegan "chicken" stock or vegetable broth to a large bowl and allow them to rehydrate for 10-15 minutes.
Heat a large nonstick skillet over medium heat. Drain off any access broth from the soy curls then add them to the pan. Add the cajun seasoning and mix well. Stir occasionally as needed as you brown the soy curls.
Heat a sauce pan over medium heat and add your onion, jalapeno, and garlic. Saute until the onions are soft and garlic is fragrant then add 3 cups of broth and bring to a boil. Add your polenta and reduce the heat to low. Add you garlic powder, onion powder, nutritional yeast and mix well. Stir occasionally and cook for 5 minutes or until the liquid is absorbed. Remove from heat, cover and allow to sit for 2 minutes.
Continue sauting the soy curls until they brown slightly on each side.
Season polenta with salt and pepper before serving. Serve with sauteed greens if desired.