Roasted Vegetables with Creamy Polenta and Bacon Sauce

Preheat oven to 400 degrees.

Wash and chop carrots, parsnips, brussel sprouts, and delicata squash into bite-sized pieces. Toss with a small amount of extra virgin olive oil and season generously with salt and pepper. Roast for about 25 minutes, turning and stirring halfway through, until golden brown.

While the vegetables are roasting, prepare the polenta: Bring 1 cup water and one 14 oz can of coconut milk to a simmer in a saucepan. Stir in 1 cup polenta and 1 teaspoon salt. Cook for 20 minutes, stirring frequently, and add an additional 1 cup water during the cooking process as needed. Add 1/4 cup nutritional yeast around the 15-minute mark.

Simmer washed and torn kale in a small amount of water until soft. Season with salt and pepper.

Make the 'bacon' sauce just before serving: Combine 1/2 cup tamari, 4 tablespoons maple syrup, 1 tablespoon balsamic vinegar, 1 teaspoon paprika, and a few dashes of liquid smoke in a small saucepan. Bring to a boil and stir continuously until the sauce reduces to the desired thickness.

Serve by spooning the polenta into a bowl, topping with the roasted vegetables, and drizzling the warm sauce over the top. Note that the sauce becomes sticky when cooled and is best served warm.