Servings
2
Prep Time
20
Cook Time
10
Try this creamy Vegan Polenta which is gluten-free, healthy & easy to make!
Find the original recipe by Bianca Zapatka here.
1 cup polenta (150 g)
¾ cup full-fat coconut milk (200 ml)
1 ¼ cup vegetable broth (300 ml)
2-3 tbsp nutritional yeast flakes
1 tbsp olive oil or coconut oil
1 onion, sliced
7 oz mushrooms (200 g), sliced
2 cloves garlic, minced
1-2 tbsp soy sauce
2 cups spinach, roughly chopped
Salt, to taste
Black pepper, to taste
Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta using a whisk.
Reduce heat to low and continue to whisk for 1-2 minutes to avoid lumps. Cover and let simmer for about 10 minutes, stirring occasionally.
Once the polenta is creamy and smooth, remove from heat. Add nutritional yeast and stir.
In a skillet, heat oil and fry mushrooms and onions for about 3 minutes until golden brown.
Add minced garlic and cook for 30 seconds. Then add soy sauce and spinach, cooking until spinach is wilted.
Season with salt and pepper to taste.
Serve polenta topped with mushrooms and spinach