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Vegan Creamy Polenta with Roasted Vegetables
UGLY VEGAN KITCHEN19Ingredients
55Minutes
760Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup olive oil
- 1 1/2 Tbsp. balsamic vinegar
- 1/4 tsp. Dijon mustard
- 1/4 tsp. garlic powder
- salt
- black pepper
- 8 oz. white mushrooms (sliced)
- 2 zucchini (small, thick sliced on a bias)
- 1 cup grape tomatoes (whole)
- 8 garlic cloves (peeled)
- 3 sprigs fresh rosemary
- 1 Tbsp. chopped rosemary
- 4 cups broth (fake chicken or vegetable)
- 2 cups cornmeal (coarse, for polenta or grits)
- 12 oz. silken tofu (blended until completely smooth)
- 2 Tbsp. vegan butter
- 2 Tbsp. nutritional yeast
- 1/4 cup vegan Parmesan (I used Follow Your Heart, optional)
- 2 cups ricotta (vegan, make your own ricotta or use store bought)
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NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories760Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1110mg46% |
| Potassium1340mg38% |
| Protein38g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium60% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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