Toddler Approved Polenta, ChickUN, Chili Cheese Nachos!
1/2 cup organic textured vegetable protein or crumbled organic regular firm or extra-firm tofu
2 tablespoon organic chicken flavored Vegan broth powder
1/2 package organic Vegan taco seasoning prepared with 1/2 cup hot water
1/2 can organic black beans, or pinto beans, or chili beans (my son loves black beans at the moment, so...)
cheese sauce (use favorite, or see below)
3/4 cup water
1/4 cup nutritional yeast
1/4 cup organic flour
1/4 teaspoon cumin
1/4 teaspoon seasoning salt
1/4 cup vegan margarine
pinch of sea salt
one tube of prepared organic polenta (I used original)
1/4 cup canola oil + 1/4 teaspoon cumin
Preheat oven to 400 degrees F. Slice polenta into thin strips. Brush with oil, sprinkle with 1/4 teaspoon cumin, and optionally salt. Bake until nice and crispy (approx. 10-15 minutes). Meanwhile, combine textured vegetable protein with taco seasoning/hot water mix, and chicken flavored broth powder. (Or use tofu, and cook in pan over m heat until mix absorbed). Warm up beans. Prepare 3/4 cup water, flour and margarine in sauce pan. Boil until bubbly and thickened (stir frequently.) Add seasonings. Continue until thick like gravy. Remove from heat, stir in nutritional yeast. Add a splash or two of plain soy milk (or favorite non-dairy milk), if a creamier, smooth consistency is desired. Mix in beans and textured vegetable protein/tofu. Serve in bowl, or plopped on the plate in the middle of a circle of the polenta chips. Make sure to invite us over when you make this because it's my son's new favorite!