Vegan Recipe Collection Over 800 Vegan Recipes

Add the salt. Continue to cook, stirring constantly. When the mixture begins to thicken, turn the heat
down to medium-low. The heat should be just high enough that the ‘polenta’ bubbles like molten lava.
Continue cooking for 20 to 30 minutes, uncovered, stirring to prevent sticking, until the mixture loses its
raw taste.
When the ‘polenta’ is ready, turn off the heat and stir in the curried onions. Pour into the oiled tart pan
and spread evenly with a metal spatula. Let sit for an hour or so in the refrigerator to firm (at this point,
you could refrigerate the tart for up to two days).
Preheat the oven to 350F. cut the tart into serving portions and brush each with oil. Bake for 20 minutes
or until the tart is heated through and the top has formed a crust. Serve with Fennel – Cauliflower Sauce
(below).
Fennel – Cauliflower Sauce
2 tsp plus 1 tbsp oil
2 tbsp chickpea flour
2 tsp fennel seeds
1/2 large fennel bulb or 1 small bulb
1 onion, finely chopped (1 cup)
1/2 small head of cauliflower, cut into florets (2 cups)
4 cups water
salt
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1 tbsp fresh lemon juice
1 inch ginger juice
pinch of cayenne pepper
Warm 4 tsp of the oil in a small saucepan. Add the chickpea flour and cook over low heat, stirring
constantly, for about 5 minutes, or until the roux darkens, slightly, turning a nutty golden colour. Transfer
to a small bowl to cool.
Toast the fennel seeds in a dry medium skillet until fragrant. Immediately transfer them to a mortar and
pestle or a spice grinder and grind to a powder.
Trim off the stalks and any discoloured parts of the fennel bulb. Cut it in half and cut out the core. Slice it
thin lengthwise; you should have about 2 cups.
Warm the remaining tbsp of oil in a large saucepan or pot. Add the onions and sliced fennel and sauté
over medium heat for 7 minutes, or until the onions start to brown. Add the ground fennel seeds and
sauté for a couple of minutes more. Add the cauliflower and the water. Cover and bring to a boil, then
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