More meat-resembling food from us!
Just shaping things into cutlets gives them a different vibe. They transform any veggie, bean or grain into a main dish, worthy of adding additional vegetable sides to them, just like most of America does. Except generally the main dish is a burger and the “vegetable” is fries or onion rings. These cutlets go great with any tomato sauce or past-get creative!
I got the idea for these from JL Goes Vegan..someone I’ve connected with on Facebook and Twitter 🙂
2 cups chopped kale
1 cup chopped collard greens
3 cups vegetable broth
2 cups coconut milk, divided
1 cup cornmeal
1 cup onion, chopped
1/2-1 cup breadrcumbs
3 cloves garlic, minced
2 tbsp olive oil
3/4 tsp sea salt
1/4 tsp black pepper
- In a saucepan, cook onions and oil over medium heat for 5 minutes
- Add kale and collard greens and stir continuously for 10 minutes
- Add milk, vegetable broth, salt and pepper, whisk together, and bring to a boil
- Reduce to low heat, and add cornmeal, 1/2 cup at time and whisk continuously so there are no lumps
- Stir for about 15 minutes until thick and creamy
- Transfer polenta mix to a greased 13 9 baking pan and refrigerate for 30 minutes
- Preheat oven to 400 degrees
- After 30 minutes, cut polenta into triangles
- Dredge through coconut milk, then dip into breadcrumbs
- Place on greased baking and cook at 400 degrees for 10 minutes
- Flip over and bake for another 10 minutes until golden brown on both sides
The Vegan Pact 
Looks great! All credit for the original recipe goes to Dynise Balcavage, the author of Celebrate Vegan! She let me re-print it on my blog when I reviewed her awesome cookbook!