Vegan-friendly and simply flavoured with nutritional yeast & rosemary. Cook polenta until a smooth consistency is achieved. Crispy baked polenta chips to satisfy any chip craving! 220g organic fine polenta 1L chicken or vegetable stock 1 tbsp organic dried rosemary 3 tbsp nutritional yeast Pinch of salt & pepper. Best served hot with pesto or aioli. I’ve dressed this sauce up a few different ways, including my popular Vegan Stuffed Shells recipe. Line a square dish or baking tin with baking paper. Set aside to cool. Top the polenta with the fried vegetables and add the feta and tomatoes. Method. Ingredients. In a frying pan, heat the oil and fry the leeks and mushrooms until tender. For this vegan dish though, I added a rich tomato sauce base and baked … Then pour into a baking tray. Set aside. FYI: I am really not that good a baking so these are some of the few recipes that I This vegan baked pasta dish is a twist on one of my go-to vegan dinner options: my Lentil Bolognese Sauce.