Vegan Crispy Polenta and Roasted Squash Cake

Vegan Crispy Polenta and Roasted Squash Cake

Vegan Crispy Polenta and Roasted Squash Cake

By Good Housekeeping
1 hour 30 minutes

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Details
  • Servings:   8
  • Calories:   192
  • Protein:   7g
  •  
  • Fiber:   5g
  • Sugar:   5g
  • Carb Total:   29g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   6g
  •  
  • Diet:   Balanced, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   desserts, main course
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Cuisine
  • american
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Ingredients
  • 1 butternut squash (about 1kg), peeled
  • 2 tbsp. olive oil, plus extra to grease
  • small handful fresh sage leaves, finely chopped
  • 1 garlic clove, crushed
  • 300 g silken tofu, drained
  • 200 mL vegetable stock
  • 150 g quick cook/1min polenta
  • 100 g shredded kale (woody core discarded)
  • Balsamic glaze, optional, see GH TIP
Instructions

Vegan Crispy Polenta and Roasted Squash Cake serves 8 original recipe by Good Housekeeping.

View original preparation instructions

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