Italian Polenta and Tempeh Bowl

Ingredients

4 tbsp olive oil, divided
2 cloves garlic, minced
1 package polenta, sliced into 1/2" rounds
1 package tempeh, sliced into 1/4" slices
1 onion, diced
2 stalks celery, diced
2 carrots, diced
1 tbsp Bragg's Liquid Aminos
1 tbsp apple cider vinegar
1 1/2 cups marinara sauce
1/4 tsp fresh ground black pepper
1/2 tsp kosher salt, divided

Directions

Heat the marinara on medium-low in a small sauce pan.

Heat 2 tbsp olive oil in a (preferably cast-iron) pan over medium heat. Saute garlic for about two minutes, and then remove the garlic from the oil and discard. Add the polenta slices in a single layer and cook five to seven minutes per side, until crispy. Sprinkle with a pinch of salt before flipping.

While you are cooking the polenta, saute the tempeh in another pan with 1 tbsp olive oil on medium-high heat. Once the tempeh pieces are all browned on at least one side, add the Bragg's Liquid Aminos, apple cider vinegar, black pepper and a pinch of salt, and stir to mix. Remove tempeh after the moisture has cooked off.

Add the carrots and 1 tbsp olive oil and saute on medium-high heat for two to three minutes. Add the onion, celery and a pinch of salt, and saute for six to seven minutes, until translucent.

In bowls, layer the polenta, the vegetables, the tempeh, and the vegetables, and cover with marinara. Serve!