Ketchup, apple cider vinegar, and maple syrup simmer with chili powder, cumin, cinnamon, and vegan Worcestershire sauce, stirred often over medium-low heat until the sauce thickens to a glossy nappé consistency.
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In 2 1/2 quart pot, combine all ingredients and on medium-low heat, stirring often, until nappé consistency is achieved.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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