Creamy Vegan Polenta With Mushrooms And Spinach

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.

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:

1. Work coconut concentrate and vegetable soup to a move in a pot. Shift in polenta by using a broom.
2. Slenderize temperature to a low simmer and travel to whisk for 1-2 minutes to avoid lumps.
3. 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.)
4. Once the Polenta is creamy and ceraceous, shift from the stovetop. Add nutritional yeast or vegan parmesan and agitate (facultative).

Cloud Vegetable Superior:

1. 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.
2. 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.
3. Reward conifer nuts in a infinitesimal pan without oil until lightly browned.
4. Nurture polenta with mushrooms, spinach and conifer nuts.
5. Savour!