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Creamy Vegan Polenta with garlicky Mushrooms and Spinach
by @biancazapatka 😋
1 cup polenta (150 g)
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
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). Mushroom Spinach Topping:
Heat oil in a skillet or pan. Add mushrooms along with onions and fry for about 3 minutes on high heat or until beginning to get golden-brown.
Add minced garlic and roast for 30 seconds longer. Then add soy sauce and spinach and cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper to taste. Add a splash of fresh lime juice, if you like.
Toast pine nuts in a small pan without oil until lightly browned.
Serve polenta with mushrooms, spinach and pine nuts.