VEGAN POLENTA
Creamy polenta without any animal products. Serve this for a savory accompaniment to your meals. Polenta goes very well with tomato-based dishes, beans, and sauteed mushrooms.
Provided by Buckwheat Queen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.
- Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 35.5 g, Cholesterol 3.3 mg, Fat 13.4 g, Fiber 3 g, Protein 6.7 g, SaturatedFat 4.5 g, Sodium 1126.7 mg, Sugar 3 g
CREAMY VEGAN POLENTA
While traditional Italian polenta is typically finished with butter and grated Parmesan, the porridge-like texture of simmered cornmeal makes for a dish that's creamy and comforting without dairy. This recipe uses a few tablespoons of vegan butter (any kind will do) to lend richness, and substitutes nutritional yeast for Parmesan. Use the nutritional yeast sparingly: The right amount beautifully mimics the nutty, fragrant flavor of Parmesan, but use too much, and it can overpower. This dish is a versatile side, but can easily be turned into a main, like this creamy vegan polenta with mushrooms and kale, with the addition of sautéed or roasted vegetables.
Provided by Lidey Heuck
Categories dinner, weekday, grains and rice, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes.
- Off the heat, stir in the butter and nutritional yeast and season to taste with salt and black pepper. Serve immediately. (Leftover polenta can be reheated over medium-low heat with a splash of broth or water.)
EASY VEGAN POLENTA (SUPER CREAMY!)
How to make vegan polenta in 1 pot with 3 ingredients! Creamy, comforting, versatile, and so delicious!
Provided by Minimalist Baker
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring water to a boil.
- Once boiling, add in salt and stir to dissolve, then turn heat to medium.
- While whisking, slowly and continuously pour polenta into your water over the course of about 1 minute. Take it slow! This ensures that there will be no lumps in your cooked polenta.
- Once all of your polenta is in the water, continue whisking until it starts to thicken, about 2 minutes. Then turn heat down to low and cover. The polenta should be gently bubbling but not fully simmering. Set a timer for 30 minutes and be sure to whisk the polenta every 5 minutes or so to keep it from sticking to the bottom of the pot.
- After 30 minutes, test your polenta. It should be soft and porridgy, with no lumps or graininess. If you want your polenta slightly thicker, let it cook for another 10 minutes.
- Turn off heat and stir in vegan butter. Taste again and add more salt or butter if you want more savory or salty flavor. Enjoy!
- Polenta is a great base for sautéed veggies like asparagus or wilted greens, or with roasted garlic and baby tomatoes. Optionally, garnish with fresh basil or parsley, vegan parmesan, and/or more vegan butter.
- Leftovers keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave, adding more water and/or vegan butter as needed to rehydrate. Or, save leftovers for making polenta fries!
Nutrition Facts : ServingSize 1 serving, Calories 185 kcal, Carbohydrate 32 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Sodium 471 mg, Fiber 2 g
CREAMY VEGAN POLENTA WITH MUSHROOMS
Make and share this Creamy Vegan Polenta With Mushrooms recipe from Food.com.
Provided by WKernan
Categories Beans
Time 30m
Yield 4 US, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, add grits and 3 cups water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions.
- 2.To the grits, add non-dairy milk, nutritional yeast, Pompeian Robust Extra Virgin Olive Oil, and turmeric. Stir; season with salt and pepper to taste.
- 3.Warm a greased medium skillet over medium heat. Once hot, add mushrooms and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned. Add Pompeian Organic Balsamic Vinegar, garlic powder, and onion powder. Cook for 3-5 more minutes, until vinegar has thickened.
- 4.Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.
- 5.Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.
Nutrition Facts : Calories 308.2, Fat 7.6, SaturatedFat 1.2, Sodium 48.5, Carbohydrate 44.8, Fiber 11.5, Sugar 5.5, Protein 19.5
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- Bring the vegetable broth to boil in a medium sauce pan. Once boiling, whisk in the cornmeal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes). Add 1 teaspoon kosher salt.
- Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 20 minutes until the cornmeal loses its raw flavor (taste every so often to check).
- When the polenta is complete, turn off the heat and add the olive oil, and more kosher salt and pepper to taste. You can cover it to keep it warm before serving. If the polenta becomes too thick, you can stir in a bit of water to loosen it up.
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