1 (796 ml)cancrushed tomatoes(or one can of pure tomato sauce)
2tbspolive oil
1medium onion(finely chopped)
1cupcremini mushroomsfinely chopped
1540 ml canbrown lentils
1tsp soy sauce
1tspred wine vinegar
1tsporegano
1tspbasil
1pinchthyme
1/2tspred pepper flakes
1/4tspliquid smoke
1/2tspsea salt
1/2tspfresh ground pepper
Zoodles
2zucchinis spiralized (I don't have a spiralizer so I used my mandolin)
1tbspolive oil
sea salt
Instructions
Polenta
Bring broth to a boil. Slowly pour in polenta, whisking constantly to avoid lumps. Reduce heat, add spices and plant-butter. Cook for about 5 minutes, until the polenta begins to pull away from the sides of the pot. Spread into a casserole dish, about 1 inch thick and refrigerate until set, about 1 hour. Cut into squared and brush lightly with olive oil.Preheat oven to 450. On a parchment lined baking sheet, bake for 30 minutes
Spiralize zucchini using a vegetable spiralizer, mandonline or simply cut into thin strips using a sharp knife.Allow water to drain from zucchini on paper towels or on a clean kitchen towel, otherwise the zoodles will be mushy.Fry over high heat in a tiny bit of oil for 2-3 minutes. Remove from pan and place on paper towel lined plate or cooling rack.