Ratatouille over polenta with tempeh "sausage" Recipe by Allison

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Servings: 4

Ingredients

Polenta
4 cups of water
1 cup of polenta
1/2 tsp sea salt
1 tsp liquid smoke (optional)
1 tbsp margarine (I use organic Earth Balance)
Olive oil
Lightly coat (or spray) a skillet or griddle with olive oil. Heat over medium heat then fry the polenta squares until lightly browned on each side.
Ratatouille
1 tbsp olive oil
2 cloves of garlic, minced
1 small onion, chopped
2 zucchinis (courgettes), chopped
1-2 cups chopped eggplant (aubergine)
1/2 - 1 red bell pepper, chopped
5 Roma tomatoes, chopped
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
Sea salt and black pepper to taste
Vegan tempeh "sausage" (see recipe below)
Chopped fresh basil
Vegan Tempeh "Sausage"
1 tbsp olive oil
1 package of tempeh of your choice, finely chopped
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seeds
1/2 tsp red pepper flakes (adjust amount if you would like it to be more/less spicy)
1-2 tsp Bragg's liquid aminos (or soy sauce)

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