Vegan Caramelized Onion Polenta Pie

A great dish to cook ahead of time and it freezes well too. Hot or cold, it is great accompanied by a salad, particularly one containing lost of ripe, juicy tomatoes.

Serves: 6


  • 1 red pepper, halved and seeded
  • 1 yellow pepper, halved and seeded
  • 2tbsp olive oil
  • 25g soy margarine
  • 3 large onions, finely sliced
  • 3tbsp balsamic vinegar
  • 1tbsp brown sugar
  • 2 bay leaves
  • Sea salt and black pepper
  • 2tbsp chopped fresh parsley
  • 1tbsp chopped fresh thyme
  • 175g quick-cooking polenta
For the topping
  • 75ml tomato sauce
  • 2tbsp soy cream (optional)
  • 2tsp nutritional yeast
  • 1tsp paprika
  • Pinch of red chili flakes
  • Salt and black pepper
  • Fresh parsley, to garnish


  1. Put peppers under a hot grill and cook until the skin blackens. Turn and repeat until the whole peppers are charred. Wrap in saran wrap, allow to cool, then remove the skin and slice.
  2. Heat oil and margarine in a saucepan, add the onions and cook 5-7 minutes until soft.
  3. Reduce heat and stir in balsamic vinegar, brown sugar and bay leaves.
  4. Cook until onions are rich golden brown (about 20 minutes).
  5. Remove bay leaves and season to taste.
  6. Preheat oven to 200°C. 
  7. Cook polenta according to package directions.
  8. While hot, stir in the peppers, onions, parsley and thyme. Check the seasoning. Pour the polenta mixture into an already oiled dish, perhaps a flan dish. Push it down flat with your hand. Leave it to cool.
  9. Combine the ingredients for the topping, season to taste and spread over the top of the polenta.
  10. Bake for 20 minutes until the top has browned. Serve immediately.
  11. Enjoy!

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