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Vegan Crispy Pesto Tempeh with Parmesan Polenta

Rabbit and Wolves
  • minutes
  • Serves 4

INGREDIENTS

2 cups

Basil, fresh

4 cloves

Garlic

1

Lemon, Juice of

8 oz

Tempeh

2 cups

Almond milk or other non dairy milk

1/4 cup

Coconut milk, full fat

2 1/3 cups

Vegetable broth

2 tbsp

Vegan butter

1 cup

Cornmeal, Yellow

5 tbsp

Nutritional yeast

3/4 tsp

Pepper

1 1/2 tsp

Salt

1

Salt and pepper

1 tbsp

Olive oil

2 tbsp

Walnuts or pine nuts