1/2cthick coconut milkchill it overnight, then stir
1tbspnutritional yeast
Hungarian Vegeta to taste
Salt and freshly cracked black pepper to taste
1tspminced garlic
Chickpeas
1can chickpeasdrain and rinse
8dried shiitakesoaked in hot boiling water, drain and slice (I believe fresh would be nicer, less strong flavor of what shiitake has)
1-2tbspolive oil
2shallotsslice
2green onionslice
1tbspKikkoman soy sauce
2tbspred wine vinegarI would lessen this to either 1/2 to 1 tbsp instead of 2, a bit too strong in flavor, it's either due to the dried shiitake if not the vinegar
Magi liquid seasoning to taste
Salt and freshly cracked black pepper to taste
1-2tspflake parsley
1tspdry tarragon
Vegan Parmesan
1/3craw cashewgrate/grind
1tbspnutritional yeast
Garlic powder and salt to taste
Instructions
Polenta
Bring water to boil
Crumble in polenta, cook stirring constantly, until no chunks
Meanwhile process cashew and coconut milk into creamy mixture
Take off polenta from stove and add in the rest of the ingredients, stir well to combine