Creamy Vegan Polenta with Mushrooms and Spinach

4.84 from 24 votes

creamy vegan polenta with mushrooms and spinach – healthy, gluten-free, easy recipe

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Creamy Vegan Polenta with Mushrooms and Spinach

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

This Creamy Vegan Polenta with Mushrooms, Spinach and Pine nuts makes an easy gluten-free lunch or dinner which is plant-based, healthy and ready in only 15 minutes.  It’s also perfect as side dish and you can serve it with any vegetables you like.

Course: Beilage, Hauptgericht, Lunch & Dinner, Main Course, Side Dish

Servings: 2 serves

Author: Bianca Zapatka

Ingredients

• 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)

Instructions

Polenta:

1. Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.
2. Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
3. 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.)

INSTRUCTIONS