Description
A comforting and creamy vegan polenta bowl topped with fresh vegetables and herbs.
Ingredients
Scale
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish
- Assorted vegetables (e.g., spinach, bell peppers, mushrooms)
Instructions
- In a pot, bring the vegetable broth to a boil.
- Slowly whisk in the polenta, stirring continuously to avoid lumps.
- Reduce heat and cook for about 20 minutes, stirring frequently.
- Stir in the coconut milk, olive oil, garlic powder, salt, and pepper.
- Cook for an additional 5 minutes until creamy.
- In a separate pan, sauté the assorted vegetables until tender.
- Serve the creamy polenta in bowls, topped with sautéed vegetables and fresh herbs.
Notes
- For added flavor, consider adding nutritional yeast to the polenta.
- Feel free to customize the vegetables based on your preference.
- This dish can be made ahead and reheated for a quick meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Creamy Vegan Polenta Bowls, Vegan Polenta, Comfort Food