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Export 14 ingredients for grocery delivery
Step 1
Preheat the oven to 400°F. Put all of the vegetables except tomatoes on parchment or oil-sprayed pan. Salt and pepper to taste. Roast for 20 minutes.
Step 2
Remove the pan and add the chopped tomatoes, stirring to mix all.
Step 3
Roast for another 20 minutes, making sure the vegetables stay moist. Remove from the oven when the vegetables are wilted and a bit mushy.
Step 4
Add the fresh herbs.
Step 5
Serve over polenta.
Step 6
Heat the vegetable broth over medium in a large saucepan to a slow simmer.
Step 7
Slowly add the polenta in a stream, whisking the whole time.
Step 8
Cook over low heat for 15 minutes, stirring frequently until thick and creamy. Scrape the bottom to avoid burning the cornmeal mixture.
Step 9
Stir in soy milk and nutritional yeast and salt and pepper to taste before removing the pan from the heat.
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