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Vegan Polenta With Roasted Mushrooms

Creamy Vegan Polenta with Roasted Mushrooms to Savor Tonight

A comforting and creamy Vegan Polenta with Roasted Mushrooms that wraps you up like a cozy blanket, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 1 lb Oyster Mushrooms Substitute with baby bella or a mix of wild mushrooms if preferred.
  • 1.5 tbsp Extra Virgin Olive Oil Try rosemary-infused olive oil for extra aroma.
  • 1.5 tsp Sea Salt Adjust to taste.
  • 0.25 tsp Black Pepper Adjust according to your taste.
  • 0.5 tbsp Red Wine Vinegar Balsamic vinegar can serve as a substitute.
  • 3 sprigs Fresh Thyme Swap with Italian herbs if you like.
For the Polenta
  • 1 cup Organic Polenta Use gluten-free cornmeal if necessary.
  • 2 cups Water Replace with vegetable broth for flavor.
  • 1 cup Vegetable Broth Enhances overall taste.
  • 1 cup Organic Soy Milk Can be swapped for cashew milk but ensure it's plain and unsweetened.
  • 1 tbsp Plant-Based Butter Any plant-based butter or margarine works.
  • 2 tbsp Nutritional Yeast Can be omitted if desired.
  • 0.5 tsp Dried Thyme Introduce herbal notes; use fresh thyme as a substitute.
For Topping
  • 0.5 cup Vegan Parmesan Use store-bought or homemade vegan cheese.

Equipment

  • Baking Sheet
  • saucepan

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C) and grease a baking sheet.
  2. Gently brush the oyster mushrooms clean, trim the base, and slice into bite-sized pieces. Toss with olive oil and sea salt before spreading them evenly on the baking sheet.
  3. Place the mushrooms in the oven and roast for about 20 minutes, flipping halfway through, until golden brown and fragrant.
  4. In a saucepan, combine the polenta, dried thyme, water, vegetable broth, soy milk, 1 tsp salt, black pepper, plant-based butter, olive oil, and nutritional yeast. Stir well.
  5. Bring the mixture to a gentle boil over medium heat, stirring frequently, for 10 to 30 minutes until thickened. Adjust seasoning as needed.
  6. Remove the roasted mushrooms from the oven and drizzle with red wine vinegar, tossing gently.
  7. Spoon the creamy polenta into bowls and top with the roasted mushrooms. Garnish with fresh thyme and add vegan Parmesan if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 500mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 100IUVitamin C: 4mgCalcium: 150mgIron: 2mg

Notes

Leftover polenta can be stored in the fridge for up to 3 days or frozen for later use.

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