I specialize in recipes that are enjoyed by all, no matter your eating style, so whether you follow a plant based diet or are just looking to work a few more vegetables into your diet, you’re sure to find something you love. From vegan dinners, to breakfast, lunch, meal prep, desserts, and snacks, I have a little something for everyone! So here we are again today with a new glorious vegan recipe named “Creamy Vegan Polenta with Mushrooms and Spinach”, get in and let’s make it together:

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INGREDIENTS:

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Polenta (Basic Recipe):⠀

  • 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 (options see text above)⠀

DIRECTIONS:

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). 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.

Credits: biancazapatka