Vegan Polenta Bowl
Weeknight comfort food! Cheesy, creamy, vegan polenta topped with roasted tomatoes and mushrooms.
Ingredients
- 1 pint cherry tomatoes, halved
- 10 oz. mushrooms, 1 pack thinly sliced
- 1 tsp. olive oil
- 1 tsp. dried Italian seasoning, thyme, oregano, basil
Polenta
- 3 cups soymilk
- 1 cup vegetable broth
- 1 cup corn meal
- 1 tbsp. dairy-free butter, I like Earth Balance brand
- 2 tbsp. nutritional yeast, optional but gives great 'cheese' like-flavor
- Fresh basil for serving
Instructions
- Preheat the oven to 400 degrees F.
- Toss the halved cherry tomatoes and mushrooms slices with tsp. olive oil. Season with Italian seasoning and place in a single layer on a baking sheet.
- Roast until tender and tomatoes have burst, about 20 minutes.
Make the polenta
- Heat broth and milk over medium heat.
- When bubble start to surface, gently whisk in cornmeal and stir together.
- Reduce heat to low and let cook until thick, stirring often, about 20 minutes.
- Stir in butter, nutritional yeast (if using) and pinch salt/pepper to taste.
- To serve, scoop the polenta into bowls and top with roasted vegetables.
- Garnish liberally with torn basil. If you like a little kick, add a pinch of red pepper flakes!
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 47gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 366mgPotassium: 1025mgFiber: 8gSugar: 10gVitamin A: 1420IUVitamin C: 41mgCalcium: 285mgIron: 4mg