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!
SO HOW'D IT GO?
Yes, it was the prepared kind (I get the aseptic packs, and keep a few in the pantry for camping trips, or emergencies). You can totally make it yourself, square chips are fun too : )
I think the polenta in the recipe is the already cooked kind you get in the refrigerated section in tubes. But I'm sure you prepare your own at home and use that instead.