Crisp on the outside and tender on the inside these delectable vegan polenta cakes are super versatile in the vegan kitchen. A tasty go-to when you have a vegan tomato sauce simmering on the stove and have tired of pasta or a fun change for breakfast, especially if you have a tangy chutney to pair with the polenta cakes. You can even use the vegan cakes in place of bread; just add your favorite vegan sandwich fillings for a yummy vegan lunch.
Vegan Polenta Cakes
Makes 12 cakes
- 6 cups water
- 2 cups dry polenta or stone-ground cornmeal
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup shredded vegan cheese
- 3 tablespoons finely chopped fresh herbs of your choice
- 1/2 cup liquid egg substitute
- 2 tablespoons soy milk
- 1-1/2 cups panko (Japanese bread crumbs)
- Pinch of cayenne
- In a large saucepan over medium-high heat, whisk together cornmeal, water, and salt. Bring to a boil, stirring constantly.
- Reduce heat to low and simmer, stirring often, for 20 minutes or until polenta is very thick.
- Stir in olive oil, vegan cheese, and herbs and remove from heat. Continue to stir until cheese melts.
- Line a 13×9-inch baking dish with heavy duty plastic wrap. Spoon polenta into dish and let cool for 15 minutes.
- Spray a second piece of plastic wrap with cooking spray and place right on top of polenta. Place dish in refrigerator for 2 hours or until firm.
- Meanwhile, preheat oven to 425 degrees F. and spray a baking sheet with cooking spray.
- In a shallow dish, whisk together egg substitute and soy milk. In a second shallow dish, combine panko and cayenne.
- Cut polenta into 12 squares. Dip each square in egg substitute mixture then dredge in panko. Place squares on the prepared baking sheet.
- Bake for 20 to 25 minutes or until lightly browned.