Mushroom, Spinach & Lentil Polenta Loaf served with a Tangy Tomato and Basil Sauce
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Ingredients

  • ½ onion finely chopped
  • 4 sun dried tomatoes chopped
  • 5 large button mushrooms chopped
  • ½ tbsp dried rosemary
  • Black pepper to season
  • 2 cups polenta
  • 4 cups vegan stock
  • 1 onion finely sliced
  • 3 cloves garlic finely sliced
  • 2 tbsp tomato paste
  • 1 ½ tbsp balsamic vinegar
  • 1 tbsp dried basil
  • Black pepper to season
  • 12 cherry tomatoes halved
  • 2 ½ cups passatta (pureed tomatoes)
  • 1 cup packed fresh spinach

Instructions

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