In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the vegan sausage and cook, breaking the meat apart with a fork until cooked, about 3 minutes. Reduce the heat to medium. Add the carrots and onion, stirring occasionally, until the vegetables begin to soften, about 5 minutes.


Stir in the wine and simmer for 3 minutes. Add the Tofu sauce, broth and parsley. Cover and simmer for 15 minutes. Add the pepper and simmer 5 minutes more. Stir in the remaining 2 tablespoons of parsley.


Meanwhile, in a medium saucepan, bring the water to a boil. Add the cornmeal by constantly whisking. Add the 3 tbsp. tablespoons of remaining olive oil. Reduce heat and simmer, stirring frequently with a wooden spoon, until polenta is thick, about 20 minutes. Stir in vegan Parmesan cheese.


Serve the polenta garnished with the Tofu sauce. Add any extra parmesan.

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