This Sunday I attempted to improvise a vegan meal with some polenta, zucchini, tomatoes and soy-rizo, which is a soy chorizo. It wasn’t bad, but it certainly could use some improvements before I post it as a recipe. I’ll need to make it a few more times.
I cooked the Soyrizo in a pan, then added mushrooms, asparagus and roasted tomatoes. I let that simmer. Meanwhile, in a shallow glass baking dish, I created napoleon stacks with layers of polenta and zucchini. I baked it in the oven but when it didn’t look like it was cooking as quickly as I wanted, I finished it by broiling it.
The sauce was very homey and could definitely be classified as comfort food. The soyrizo had a nice spicy kick. I think this would work well with layered potatoes if you choose not to use polenta. I also think next time I’ll add some peas and carrots, for a more “Paul Bunyan-like” stew flavor. I need to work with the polenta a bit though with seasoning. If you have any ideas or suggestions, please feel free to leave it in the comments!