Polenta Lasagna with Portabellas and Kale

INGREDIENTS

1 tsp

Basil, dried

4 cloves

Garlic

1/2

bunch Kale

1/2

Onion, large

1 tsp

Onion powder

Portabella mushroom cut into 1/4-inch pieces, large

1/2 cup

Silken tofu, extra-firm

1/2 cup

Soy milk, unsweetened

1/2 cup

Vegetable broth

2 tbsp

Cashew butter or tahini

Cheese sauce below

1/4 cup

Kalamata olives, pitted

1 18 ounce package

Polenta or 1 recipe of quick microwave polenta, prepared

2 tsp

Corn starch

1 1/2 tbsp

Nutritional yeast

Salt and pepper

1/2 tsp

Salt optional

1/8 tsp

White pepper

Soy parmesan, vegan

1 1/4 cups marinara sauce homemade or in a jar