How to Make Vegan Polenta Bruschetta

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan-style nut cheese

Ground flaxseed adds fiber and omega-3s.

vegan cheese

🥗Healthier: avocado

💰Cheaper: tofu

Tofu provides a creamy texture at a lower cost.

Slice the tube of polenta into about 9 rounds, each half an inch thick.

Arrange the polenta rounds on a baking sheet lined with parchment paper or a silicone baking mat.

Bake the polenta in the oven at 400°F for about 30 minutes, flipping them halfway at 15 minutes until they are brown.

Chop the campari tomatoes into small pieces and place them in a bowl.

Add chopped red onion to the bowl with the tomatoes (optional).

Mince 3-4 cloves of garlic and add to the bowl.

Roll up fresh basil leaves, chop them, and add to the mixture.

Add a pinch of salt (about 1/8 teaspoon) to the bowl.

Pour in about 2 teaspoons of balsamic vinegar and mix everything together with a whisk.

Once the polenta rounds are done baking, pile the tomato mixture on top of each round.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary