This super creamy Cheesy Vegan Polenta is an easy comfort-dinner that uses pre-cooked/tubed polenta and is ready in 15 minutes. Top it with roasted Broccoli and Mushroom, and turn that side-dish into an entree.
Ingredients
Vegetables:
½tspOlive Oil
⅓mediumOnion, Chopped, 35g
1cupBroccoli, Chopped, 90g
1cupMushrooms, Sliced, 70g
½tspLemon Juice
¼tspGarlic Powder
¼tspItalian Seasoning or Oregano
⅛tspSalt
⅛tspBlack Pepper
Polenta:
½packagePrepared Tube Polenta, 250g
½cupVegetable Broth, Low Sodium
¼cupWater
2TbspNutritional Yeast , 10g
Pinch of Italian Seasoning or Oregano, Optional
Instructions
Roast Veggies:
Preheat oven to 400°F.
Chop broccoli into small florets and thinly slice onion.
In a large bowl, toss together vegetables, lemon juice and seasonings.
Transfer to pan and spread into a single layer.
Bake for 12-15 minutes or until crisp tender, shaking half way.
Prepare Polenta:
Chop polenta into ½” cubes.
Heat a saucepan over medium and place polenta in.
Add broth and water a little at a time, whisking until smooth and creamy.
Turn off heat, add nutritional yeast, and mix well.
Transfer to bowl, top with roasted veggies, and serve hot!
Notes
For non-vegan version, use ¼ cup shredded cheddar or parmesan.
Storage:
In the fridge in an airtight container up to 5 days.