Creamy Vegan Polenta with Mushrooms and Spinach

🧂 Ingredients

• 1 cup polenta (150 g) (see recipe notes*)
• ¾ cup full-fat coconut milk* (200 ml)
• 1 ¼ cup vegetable broth (300 ml)
• 2-3 tbsp nutritional yeast flakes or vegan parmesan cheese

  (optional)
• 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

• 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.)
• 4 Once the Polenta is creamy and smooth, remove from the stovetop. Add nutritional
  yeast or vegan parmesan and stir (optional).
• 5 Heat oil in a skillet or pan. Add mushrooms along with onions and fry for about
  3 minutes on high heat or until beginning to get golden-brown.
• 6 Add minced garlic and roast for 30 seconds longer. Then add soy sauce and
  spinach and cook for 1-2 minutes or until spinach is wilted. Season with salt
  and pepper to taste. Add a splash of fresh lime juice, if you like.
• 7 Toast pine nuts in a small pan without oil until lightly browned.
• 8 Serve polenta with mushrooms, spinach and pine nuts.
• 9 Enjoy!

Nutrition Info