Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (6)
Can’t wait to try
Sounds fabulous
I made this last week. I frankly found the filling bland. If I make this again, I am going to add some vegan Worcestershire sauce and some red wine.
Is yellow corn meal the same as polenta?
This is so good! Will definitely make again.
This recipe is delicious. As I was making it, I wasn’t sure if it would turn out. I was afraid it would be pasty and dry. Wow, was I wrong! The polenta crust was crispy on top and creamy in the middle and the filling was hearty and just right. I will add this to my regular recipe list.