Ingredients:
1 (12 ounce) packages vegetarian ground beef, yves veggie cuisine
1 (15 ounce) cans pinto beans, drained and rinsed
2 cloves garlic
1 teaspoon cumin seeds
cooking spray
1 cup chopped onions
2 cloves garlic, minced
1 cup red peppers, chopped
1 cup shredded green cabbage
2 teaspoons ground cumin
1 teaspoon oregano
1/2 cup organic tomato sauce
1/4 cup water
1 cup polenta
2 cups boiling water
2 tablespoons parmesan cheese, shredded
Directions:
Preheat oven to 350 degrees F.
Cover medium casserole dish with thin layer of cooking spray, set aside.
Cover bottom of a 2 quart sauce pan, with a thin layer of cooking spray.
Heat pan to medium heat.
Sweat the chopped onions in pan.
Combine garlic,red pepper, shredded cabbage, and spices in pan and cook for about 5 minutes or until soft.
Add beans, tomato sauce and water.
Let the mixture absorb the water then add the Veggie Ground Round.
Pour mixture into ceramic casserole dish, set aside.
In a one qt sauce pan heat 2 cups of water to boiling Add polenta, stir constantly with a whisk until the mixture begins to thicken.
When it is thick but still spreadable, immediately take off heat and pour over contents in casserole dish.
This happens very quickly.
Spread mixture into corners to cover casserole ideally about a 1/2 inch thick.
Garnish with Parmesan Cheese.
Cover dish and bake for 25 minutes in 350degree F.
Remove cover and bake an additional 5 minutes at 400 degrees F.
Servings: Serve
Time preparation: 15 min.
Time total: 40 min.