Susan's Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
 
Prep time
Cook time
Total time
 
Inspired by Nourish's Panzanella with Pignoli-Sesame Seed "Parmesan"
Serves: 6
Ingredients
  • Polenta
  • ¾ cup polenta (or organic grits)
  • 3 cups vegetable broth (or sub water)
  • 3 cloves garlic, minced
  • 1½ tbsp. nutritional yeast
  • Olive oil or cooking spray for frying
  • Salad
  • 3 cups cherry tomatoes
  • 1 can Cannellini beans
  • ¾ lb. eggplant, cut into ½ inch thick pieces
  • ½ cup Kalmata olives
  • ½ medium purple onion, chopped
  • 10-12 large basil leaves, chiffonade
  • 2 tbsp. capers
  • 2 cups spinach
  • 1 cup arugula
  • 2 cups Romaine lettuce, chopped
  • Dressing
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. red wine vinegar
  • 3 tbsp. lemon juice
  • ¼ cup olive oil
  • Vegan Parmesan
  • 2 tbsp. slivered almonds
  • 2 tbsp. pine nuts
  • 1 tbsp. nutritional yeast
  • 1 tbsp. white sesame seeds
Instructions
  1. Cook the Polenta: Combine all ingredients in a saucepan, stir and bring to a boil. Reduce heat and allow to simmer for about 15-20 minutes, stirring frequently, until the mixture thickens. It should start to pull away from the sides of the pan and should be firm enough to support a metal spoon. Spread into a 7x11 inch pan and refrigerate. Once cooled, cut into 16 triangles and fry in 1-2 tbsp of olive oil (or use cooking spray).
  2. Grill the Eggplant: Toss in 1 tbsp. of olive oil (or use cooking spray) and grill each side for about 3 minutes. I used my stovetop grill pan.
  3. Make the Vegan Parmesan: Combine all ingredients in a food processor or blender and blend until finely chopped and combined.
  4. Make the Dressing: Combine all ingredients.
  5. Assemble the Salad: Combine the grilled eggplant, tomatoes, beans, olives, onion, basil, and capers in a large salad bowl. Cut each piece of polenta in half and add it to the salad. Add the spinach, arugula, lettuce and ¼ - ½ cup of dressing and toss to combine.
  6. Top with vegan parmesan to serve.
Notes
*You can make the polenta and grill the eggplant the night before.
*Cooking the eggplant in the oven or in a frying pan will work well in place of grilling.
Recipe by MORE. at http://www.moreveganblog.com/2014/07/10/susans-panzanella-with-grilled-eggplant-polenta-vegan-parmesan/