Polenta Cauliflower & Pinenut Vegan Stuffing
Equipment
- Stovetop cooking pan deep enough to saute and add vegetable broth as well.
- 9 x 5 inch baking pan or skillet
Ingredients
- 1 1/2-2 heads of cauliflower, chopped into small florets. You can use a combination of different colors of cauliflower to achieve the equivalent of one full head of cauliflower. I used a combination of purple and yellow cauliflower and romanesco. Chop some extra for garnish if desired.
- 1 red bell pepper, chopped into med pieces
- 1 med onion, chopped med
- 1 tbsp fennel seeds
- 1 lb. polenta roll, chopped into cm cubes
- 3/4 cup vegetable broth
- 1/2 tsp salt
- 2 tbsp olive oil. You can use butter if desired
- 1 1/2 oz. Toasted pine nuts
- 1/4 cup chopped sage, plus more garnish
Instructions
- Add the oil or butter, fennel seeds and sage to the pan and turn on the stove to med. heat.
- Once the seeds start popping a bit, add the onions. Saute for a few minutes.
- In a separate pan, turn on the stove to low-med heat. Once warm, saute the polenta cubes for a few min. Turn off the cubes and set aside.
- Once the onions are a bit softer, add the cauliflower, bell pepper and salt and stir.
- Turn up heat to med-high for about 5 minutes and stir often.
- Add the polenta and pine nuts and stir.
- Lower heat to low and let it cook for 7 min, stirring occasionally.
- Add the broth.
- Raise heat to high and stir continuously until the broth is cooked down.
- If serving immediately, transfer the mixture to a pre-greased baking pan or skillet and bake it in the oven for 375 degrees for 10 minutes. After 10 minutes, switch to broil for 10 minutes. IF you are not serving immediately cool the mixture and refrigerate until ready to serve. When ready to serve, transfer the refrigerated mixture to the pre-greased baking pan and follow heating instructions above.