Creamy Vegan Polenta with Mushrooms and Spinach

Prep Time
5 mins

Read also

Cook Time
10 mins
Total Time
15 mins

This Creamy Vegan Polenta with Mushrooms, Spinach and Pine nuts makes an easy gluten-free lunch or dinner which is plant-based, healthy and ready in only 15 minutes. It's also perfect as side dish and you can serve it with any vegetables you like.

Course: Beilage, Hauptgericht, Lunch & Dinner, Main Course, Side Dish
Servings: 2 serves
Author: Bianca Zapatka
Ingredients

Polenta (Basic Recipe):
1 cup polenta (150 g) (see recipe notes*)
3/4 cup full-fat coconut milk* (200 ml)
1 1/4 cup vegetable broth (300 ml)
2-3 tbsp nutritional yeast flakes or vegan parmesan cheese (optional)
Mushroom Spinach Topping:
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, black pepper to taste
2-3 tbsp pine nuts (options see text above)

Instructions

Polenta:
Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.
Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
Then cover and let simmer for about 10 minutes (or according packaging instructions*), stirring occasionally. (If the polenta thickens too much you can add additional milk and/or water and stir to thin.)
Once the Polenta is creamy and smooth, remove from the stovetop. Add nutritional yeast or vegan parmesan and stir (optional).

INSTRUCTIONS

For full instructions you can go to : https://biancazapatka.com