June-uary crockpot polenta lasagna

vegan crockpot polenta lasagna

The weather here has been looking more like January than June. In the spirit of comfort food, I came up with this crockpot version of a vegan polenta lasagna. It is healthy and delicious and I think that trying this recipe with different veggies would be good too. This recipe was inspired by Fat Free Vegan Kitchen.

4 cups water
1 cup polenta
1 tbsp margarine (I used Earth Balance)
  1. Cover a baking sheet with parchment paper and set aside. Bring 4 cups of water to a boil. Slowly add polenta. Add margarine and stir continuously until very thick.
  2. Pour polenta onto prepared baking sheet and spread evenly to about 1/4 inch thick. Set aside to cool.
  3. When cooled, cut into rectangles.
*You may use pre-made polenta to make this even quicker.

Vegan Polenta Lasagna
Olive oil
1 large portobello mushroom, cut into thin 1 inch slices
1/2 bunch of kale, washed and chopped
1/2 large onion, finely chopped
4 cloves of garlic, minced
1 tsp dried basil
Cheese sauce (see below)
Sea salt and pepper to taste
1-2 cups marinara sauce (homemade or in a jar)
  1. Heat 1-2 tbsp of olive oil in a large skillet over medium heat. Add mushrooms and onions and saute until mushrooms start to get juicy. Add the garlic and cook for 1-2 minutes. Add the kale and cook until kale is bright green and starting to soften. Add cheese sauce and cook until it has thickened a bit and is no longer runny. Remove from heat and season with salt and pepper, if necessary.
  2. Cover the bottom of the crockpot with a layer of marinara sauce. Cover marinara sauce with a single layer of polenta slices (homemade or pre-made). Top with a layer of the kale mixture. Repeat layers: marinara sauce, polenta, kale; finishing with a layer of polenta then marinara.
  3. Cover and cook on high heat for about 3-4 hours. Uncover and let stand for 30 minutes before serving.
Cheese Sauce
1 cup unsweetened non-dairy milk (I used almond)
1/3 cup raw cashews
1/4 cup nutritional yeast
2 tbsp soy sauce
1 tbsp lemon juice
2 tsp Dijon mustard
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp corn starch or arrowroot
1/2 tsp white pepper
  1. Place all ingredients in a blender and blend until very smooth.


Beth Froman said...

I used this sauce in a vegan lasagna made with zucchini noodles with sauted mushrooms, garlic, onions and peppers layered with fresh spinach or baby kale and it was delicious!

Allison said...

Sounds great Beth!

Siobhan Madden said...

Thanks for this recipe, it's one of my go to delicious dishes for dinner, my omnivores love it!