This Creamy Vegan Polenta with Mushrooms, Spinach and Conifer nuts makes an elementary gluten-free lunch or dinner which is plant-based, firm and prepared in exclusive 15 transactions.
It's also perfect as endorse ply and you can serve it with any vegetables you same.
It's also perfect as endorse ply and you can serve it with any vegetables you same.
Zutaten
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)
Anleitungen
Polenta:
- Work coconut concentrate and vegetable soup to a move in a pot. Shift in polenta by using a broom.
- Slenderize temperature to a low simmer and travel to whisk for 1-2 minutes to avoid lumps.
- Then copulate and let simmer for nigh 10 minutes (or according packaging instructions*), stirring occasionally. (If the polenta thickens too more you can add added river and/or facility and move to twiggy.)
- Once the Polenta is creamy and ceraceous, shift from the stovetop. Add nutritional yeast or vegan parmesan and agitate (facultative).
Cloud Vegetable Superior:
- Utility oil in a skillet or pan. Add mushrooms along with onions and fry for roughly 3 transactions on altitudinous heat or until point to get golden-brown.
- Add minced flavorer and roast for 30 seconds thirster. Then add soy sauce and vegetable and prepare for 1-2 proceedings or until spinach is stale. Mollify with flavoring and flavorer to sensing. Add a slush of rested scatter succus, if you same.
- Reward conifer nuts in a infinitesimal pan without oil until lightly browned.
- Nurture polenta with mushrooms, spinach and conifer nuts.
- Savour!