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Creamy Vegan Polenta with Wild Mushroom and Tomato Ragú
RAINBOW PLANT LIFE17Ingredients
75Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup polenta (~132g, medium grind cornmeal, or coarse grind cornmeal, see notes above)
- 1 cup lite coconut milk (~240mL)
- 3 1/2 cups water (~825ml)
- 1/4 cup nutritional yeast (~20g)
- 3 Tbsp. vegan butter (optional)
- black pepper
- kosher salt
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion (diced)
- 12 oz. wild mushrooms (~340g mixed, sliced)
- 1 1/2 Tbsp. fresh thyme leaves (divided)
- 1 pt. cherry tomatoes (~275g)
- 1/2 tsp. freshly ground black pepper
- 1 1/4 tsp. kosher salt
- 1/2 cup marinara sauce (~120g, choice, or tomato sauce)
- 1/2 cup dry white wine (~120mL, such as Pinot Grigio or Sauvignon Blank)
- 1 Tbsp. vegan butter (optional)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium1210mg50% |
| Potassium1020mg29% |
| Protein11g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber9g36% |
| Sugars10g |
| Vitamin A20% |
| Vitamin C35% |
| 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.
Notes
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