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 (non-compulsory)
Mushroom Spinach Topping:
1 tbsp olive oil or coconut oil
1 onion sliced
7 ouncesmushrooms (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
Carry coconut milk and vegetable broth to a boil in a pot. Stir in polenta through the use of a whisk.
Scale 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 often. (If the polenta thickens an excessive amount of you’ll be able to add extra milk and/or water and stir to skinny.)
As soon as the Polenta is creamy and clean, take away from the stovetop. Add dietary yeast or vegan parmesan and stir (non-compulsory). 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 contemporary lime juice, if you happen to like.
Toast pine nuts in a small pan with out oil till calmly browned.
Serve polenta with mushrooms, spinach and pine nuts.
Take pleasure in!
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