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Creamy Vegan Polenta with garlicky Mushrooms and Spinach by biancazapatka 😋
1 cup polenta (150 g)
3/four cup full-fat coconut milk* (200 ml)
1 1/four cup vegetable broth (300 ml)
2-Three tbsp dietary yeast flakes or vegan parmesan cheese (optionally available)
Mushroom Spinach Topping:
1 tbsp olive oil or coconut oil
1 onion sliced
7 ozmushrooms (200 g) sliced
2 cloves garlic minced
1-2 tbsp soy sauce
2 cups spinach roughly chopped
salt, black pepper to style
2-Three tbsp pine nuts
Convey coconut milk and vegetable broth to a boil in a pot. Stir in polenta by utilizing a whisk.
Cut back warmth to a low simmer and proceed to whisk for 1-2 minutes to keep away from lumps.
Then cowl and let simmer for about 10 minutes (or in accordance packaging directions*), stirring sometimes. (If the polenta thickens an excessive amount of you’ll be able to add further milk and/or water and stir to skinny.)
As soon as the Polenta is creamy and easy, take away from the stovetop. Add dietary yeast or vegan parmesan and stir (optionally available). Mushroom Spinach Topping:
Warmth oil in a skillet or pan. Add mushrooms together with onions and fry for about Three minutes on excessive warmth or till starting to get golden-brown.
Add minced garlic and roast for 30 seconds longer. Then add soy sauce and spinach and cook dinner for 1-2 minutes or till spinach is wilted. Season with salt and pepper to style. Add a splash of recent lime juice, if you happen to like.
Toast pine nuts in a small pan with out oil till evenly browned.
Serve polenta with mushrooms, spinach and pine nuts.
Take pleasure in!