Polenta Vegan Recipes

Polenta Vegan Recipes – This easy bruschetta makes the perfect vegan appetizer that you can throw together in minutes! It’s gluten-free, delicious, and has the added bonus of added protein!

I like to mix it up when it comes to traditional recipes. That’s why when I decided to make bruschetta, I wanted a hearty feel, so I packed it with white beans for a protein boost and served it in a baked crispy polenta ball.

Polenta Vegan Recipes

Polenta Vegan Recipes

The flavor punch of the balsamic sauce and optional arugula make this one of my favorite vegan recipes!

How To Make Creamy Polenta (vegan)

Traditionally, bruschetta is an appetizer made of toasted bread served with tomatoes, basil and garlic. It is Italian in origin and very good.

I love that it’s easy to wipe, customizable and very colorful. When summer comes, when we taste tomato, we eat it every day. So I wanted to come up with a way that we could feel like we were eating a well-rounded meal.

When you think of Italian, white beans come to mind, the perfect pairing for that sweet tomato flavor. I also liked the idea of ​​a bit of bite to counteract that, so threw in the optional arugula. My husband is not a fan, so that always has to be an option here.

As much as I love that white flour Italian bread we used to stuff our faces with, unfortunately my body is starting to have some major problems. So when I enjoy it from time to time, I want a companion.

Delicious Vegetarian Dinners You Can Make With A Tube Of Polenta

So I turned to polenta to get that gluten-free option, but not lose that flavor. Have you ever tried crispy baked polenta rounds? If not you are missing out!

I tried and tested it all the way, and in the end it was the oil-free slice and bake version that won us over. Still creamy soft on the inside but perfectly crispy on the outside!

The best thing about bruschetta is how customizable it is. I love it all the way. hot Cold. Room temperature. It doesn’t really matter, it ultimately depends on the recipe you use.

Polenta Vegan Recipes

As for this recipe, I think it goes really well, hot steamed polenta goes well with a cold topping. But if you want to reheat bruschetta, it works!

Sweet Cherry Coconut Breakfast Polenta (gluten Free, Vegan, Allergy Free)

If this vegan appetizer makes it through the day, I’ll be surprised. But if you find leftovers, I’d say it’s best to eat them within 2-3 days. It lasts a long time, but when you let it sit, the tomatoes, basil and arugula start to wilt and texture-wise it gets soggy.

I don’t call this easy bruschetta for nothing! This recipe is as simple as it is delicious.

If you’re having a party, I recommend mixing the topping-up and drizzling the balsamic the night before. Then serve fresh from the oven!

Calories: 85 kcal Carbohydrates: 16 g Protein: 5 g Fat: 0 g Saturated fat: 0 g Polyunsaturated fat: 0 g Monounsaturated fat: 0 g Trans fat: 0 g Fat: 0 mg Sodium: 427 mg Potassium: 473 mg 3 g Sugar: 3 g Vitamin A: 1240 IU Vitamin C: 18.8 mg Calcium: 48 mg Iron: 1.2 mg I started a recent blog post talking about cold weather, but yesterday was cold. Temperatures ranged between 5°F and 12°F, and due to wind factors, the “real feeling” temperature was below 0°.

Polenta With Pesto Veggies (vegan)

I don’t remember being this cold in NYC in the 6+ years I’ve lived here (my feet went numb after a 5 minute walk), so naturally, my body craves warming comfort food. And when I say

, in the biological sense of the word, like a hunter who has spent days in the snow longing for a warm fire and a hearty stew (essential for survival), isn’t pretty at 3 p.m. I “crave” a chocolate chip cookie at the office.

Enter this creamy vegan polenta with wild mushroom and tomato ragu! I love serving this rich, comforting comfort food to everyone on a cold winter day. It’s literally a hug in a bowl that will warm your soul and make you feel happy inside.

Polenta Vegan Recipes

The good news is that despite being a fancy dish, this dish is vegan (of course) and gluten-free! I add some richness with a big dollop of vegan butter here and there, but that’s totally optional. According to my polls on Instagram, many of you are interested in more delicious gluten-free recipes, so this one is for you!

Creamy Vegan Polenta With Mushrooms, Tomatoes And Spinach Recipe

First, let’s talk about polenta. For a long time, I refused to make polenta. I guess “refusal” is a bit dramatic, but I’ve heard a lot of rules surrounding proper techniques — “rain on the grain,” use only authentic Italian-style corn, stir only with a wooden spoon — and I figured it out. It’s not worth venturing into this stubborn territory.

Much to my surprise, polenta is actually quite easy! Of course, you can’t completely ignore it while cooking in the oven, but you don’t have to constantly stir it. You can use the time it takes to cook the polenta (about 45 minutes) to prepare and cook the wild mushroom and tomato ragu.

When buying polenta, you can use cornmeal labeled “polenta,” but you don’t have to. A readily available option is to purchase a product labeled as medium-grind cornmeal or coarse-ground cornmeal. I don’t advise using packages advertised as “instant polenta” or packages that list a 5-minute cooking time. They are made from pre-cooked polenta, which is then dried and seasoned, and do not have much body or deep corn flavor. Also, finely ground cornstarch turns pasty when cooked, so I avoid that as well.

The most important key to good, creamy polenta is nailing the liquid:polenta ratio. I like to use a 4 1/2:1 ratio, but if you prefer a slightly looser texture, you can use a little more liquid. Traditionally, polenta is made with water, and my recipe uses mostly water, but to give it an even more luxurious creaminess, I replace 1 cup of water with 1 cup of “light” coconut milk. If you like, you can replace some or all of the water with vegetable broth.

Polenta With Mushrooms And Spinach Recipe: How To Make It

To take this polenta over the top, I add two star ingredients: nutritional yeast and vegan butter. Nooch brings a welcome cheesy flavor (plus lots of vitamins and minerals), and vegan butter brings a buttery flavor. If you don’t want to use vegan butter, you can skip it altogether or use olive oil instead.

While the polenta is cooking, you can start eating your wild mushroom and tomato ragu. I used wild mushrooms because they are the star of the sauce and I wanted maximum flavor, but plain cremini mushrooms or button mushrooms would work too.

The key to developing the deep flavors in this ragu is to allow the onions and mushrooms to brown slightly. No need to keep throwing them away. A little browning is good for veggies! Once they’re nice and golden, add some marinara sauce and white wine until some of the cherry tomatoes start to pop. If you don’t have marinara sauce, canned or jarred tomato sauce works well. The white wine brings a welcome acidity and adds freshness to this otherwise rich dish. Oh, and if you’re into vegan butter, you can melt in a tablespoon at the end.

Polenta Vegan Recipes

Everything you need to know about this delicious, comforting creamy vegan polenta with wild mushroom and tomato ragu. If you make it, let me know what you think in the comments below!

Minute ‘cheesy’ Vegan Polenta For Breakfast, Lunch Or Dinner –

This vegan creamy polenta will warm your soul in buttery cold weather. Paired with a rich, umami-packed ragu made with wild mushrooms and cherry tomatoes.

Calories: 367 kcal | Carbohydrates: 47 g | Protein: 10 grams | Fat: 14 grams | Saturated fat: 5 grams | Polyunsaturated fat: 2 grams | Monounsaturated fat: 6 grams | Trans fat: 1 gram | Sodium: 981 mg | Potassium: 797 mg | Fiber: 4 grams | Sugar: 7 grams | Vitamin A: 1055 IU | Vitamin C: 37 mg | Calcium: 44 mg | Iron: 3 mg

Subscribe and we’ll send you new recipes and videos every week. And as a thank you, you’ll also receive a free eBook of my best recipes! Spinach and Mushroom Polenta Pie is a delicious and satisfying main dish for vegetarians and vegans alike. It’s naturally gluten-free!

Ready to cozy up to a big spicy pie for dinner? A slice of this Spinach and Mushroom Polenta Pie (topped with almond ricotta, almond parmesan and marinara) served with a fresh green salad gives me cozy winter night perfection. This is

Creamy Vegan Polenta Recipe

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