Creamy Veggie Polenta Stacks

Dairy-Free | Vegan | Gluten-Free | Lactose-Free
6 servings
Prep time: 25 minutes
Cook time: 25 minutes

What You’ll Need

  • 1 tube of polenta, sliced into 12 half-inch rounds
  • 1 eggplant, sliced into 12 half-inch rounds
  • 3 large tomatoes, sliced into 12 half-inch rounds (approx. 4 slices per tomato)
  • Olive oil
  • Salt, to taste
  • Coarse ground pepper, to taste
  • 1 cup prepared vegan pesto
  • 1 ½ cup arugula

Vevan Mozza Cream Sauce

Here’s How

  1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
  2. Arrange polenta, eggplant and tomato slices in a single layer on the baking sheets. Drizzle lightly with olive oil. Season with salt and pepper.
  3. Bake for 20 minutes. Remove from oven and set aside to cool slightly.
  4. While layers are roasting, prepare Vevan Mozza Cream Sauce. In a small saucepan over medium high heat, combine Vevan Mozza-Shred and milk alternative, stirring until melted. (Check out our blog for a microwave method and more tips to achieve the perfect creamy sauce.)
  5. Assemble the stacks by layering 1 polenta round, 2 teaspoons pesto, 2 teaspoons Vevan Mozza Cream Sauce, 1 eggplant round, 1 tomato round. Repeat layers once to create six finished stacks.
  6. Drizzle remaining cheese sauce over each stack. Top each stack with arugula. Serve immediately.