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Polenta Lasagna with Portabellas and Kale
FATFREE VEGAN KITCHEN21Ingredients
60Minutes
140Calories
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Ingredients
US|METRIC
6 SERVINGS
- 18 oz. prepared polenta (or 1 recipe of Quick Microwave Polenta)
- 1/2 onion (large, chopped)
- 1 portabella mushroom (large, cut into 1/4-inch pieces, about 2 cups, chopped)
- 4 cloves garlic (minced or pressed)
- 1/2 bunch kale (about 8 ounces after trimming, center rib removed and chopped into bite-sized pieces, may substitute spinach or other greens)
- 1 tsp. dried basil
- salt
- pepper
- cheese sauce (below)
- 1 1/4 cups marinara sauce (homemade or in a jar)
- 1/4 cup pitted kalamata olives (chopped)
- soy Parmesan (vegan, optional)
- 1/2 cup extra firm silken tofu
- 1/2 cup unsweetened soy milk
- 1/2 cup vegetable broth
- 2 Tbsp. cashew butter (or tahini)
- 1 tsp. onion powder
- 1 1/2 Tbsp. nutritional yeast
- 1/2 tsp. salt (optional)
- 1/8 tsp. white pepper
- 2 tsp. corn starch
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium730mg30% |
| Potassium520mg15% |
| Protein6g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A130% |
| Vitamin C80% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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