Creamy Vegan Polenta with Mushrooms and Spinach

BIANCA ZAPATKA(1)
Megan: "This recipe is so healthy, I added a bit more soy…" Read More
13Ingredients
15Minutes
240Calories

Ingredients

US|METRIC
  • 1 cup polenta (150 g, see recipe notes*)
  • 3/4 cup full fat coconut milk (*, 200 ml)
  • 1 1/4 cups vegetable broth (300 ml)
  • 3 tablespoons nutritional yeast flakes (or vegan parmesan cheese, optional)
  • 1 tablespoon olive oil (or coconut oil)
  • 1 onion (sliced)
  • 7 ounces mushrooms (200 g sliced)
  • 2 cloves garlic (minced)
  • 2 tablespoons soy sauce
  • 2 cups spinach (roughly chopped)
  • salt
  • black pepper
  • 3 tablespoons pine nuts (options see text above)
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    NutritionView More

    240Calories
    Sodium44% DV1050mg
    Fat31% DV20g
    Protein10% DV5g
    Carbs5% DV16g
    Fiber16% DV4g
    Calories240Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol
    Sodium1050mg44%
    Potassium580mg17%
    Protein5g10%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A35%
    Vitamin C20%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Megan 5 months ago
    This recipe is so healthy, I added a bit more soy sauce to the mushrooms during the final prep so more mushroom flavor would be produced. I would say you only need 1/2 of an onion tops per recipe, other than that this was fantastic. Loved it.

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