Side dish - Polenta recipes and ideas vegan

Author: Henrietta Yost  

Leftover polenta can be reheated over medium-low with a splash of broth or water. (You can use olive oil, but vegan butter works best to achieve the richness of traditional polenta.)

Easy Vegan Polenta (Super Creamy!)

Easy Vegan Polenta (Super Creamy!)
How to make vegan polenta in 1 pot with 3 ingredients! Creamy, comforting, versatile, and so delicious!
Provided by: Minimalist Baker
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Gluten-Free,Italian-Inspired,Vegan
Number of ingredients: 10
  • 4 cups water
  • 3/4 tsp sea salt
  • 1 cup corn polenta ((sometimes labeled as corn grits))
  • 2-3 Tbsp vegan butter ((we like Earth Balance or Miyoko’s))
  • Sautéed veggies ((such as asparagus or wilted greens))
  • Roasted garlic
  • Slow roasted tomatoes
  • Fresh basil or parsley
  • Vegan parmesan cheese
  • Vegan butter
  • Serving Size: 1 serving
  • Calories: 185 kcal
  • Carbohydrate: 32 g
  • Protein: 3 g
  • Fat: 5 g
  • Saturated Fat: 4 g
  • Sodium: 471 mg
  • Fiber: 2 g
How to cook:
  1. In a medium saucepan, bring water to a boil.
  2. Once boiling, add in salt and stir to dissolve, then turn heat to medium.
  3. While whisking, slowly and continuously pour polenta into your water over the course of about 1 minute. Take it slow! This ensures that there will be no lumps in your cooked polenta.
  4. Once all of your polenta is in the water, continue whisking until it starts to thicken, about 2 minutes. Then turn heat down to low and cover. The polenta should be gently bubbling but not fully simmering. Set a timer for 30 minutes and be sure to whisk the polenta every 5 minutes or so to keep it from sticking to the bottom of the pot.
  5. After 30 minutes, test your polenta. It should be soft and porridgy, with no lumps or graininess. If you want your polenta slightly thicker, let it cook for another 10 minutes.
  6. Turn off heat and stir in vegan butter. Taste again and add more salt or butter if you want more savory or salty flavor. Enjoy!
  7. Polenta is a great base for sautéed veggies like asparagus or wilted greens, or with roasted garlic and baby tomatoes. Optionally, garnish with fresh basil or parsley, vegan parmesan, and/or more vegan butter.
  8. Leftovers keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave, adding more water and/or vegan butter as needed to rehydrate. Or, save leftovers for making polenta fries!
Notes: Polenta Recipes And Ideas : Top Picked from our Experts, Explore Polenta Recipes And Ideas with all the useful information below including suggestions, reviews, top brands, and related recipes, Vegetarian Recipe …

Polenta w/ Mushrooms & Lentils

Polenta w/ Mushrooms & Lentils
This Vegan Polenta with Mushrooms and Lentils recipe is colorful, delicious and filling. It's a party for your taste buds!
Provided by: LottaVeg
Total time: 85 minutes
Cook time: 60 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: American,Cheap Vegan Recipes,Gluten Free,Oil Free,Soy Free,Vegan,Weight Loss
Number of ingredients: 14
  • 2 cups polenta (organic)
  • 6 cups water
  • 1 tsp salt
  • 1 cup lentils (rinsed and drained)
  • 3 cups water
  • 3 tbsp vegetable broth
  • 2 tbsp shallots (diced)
  • 5 cloves garlic (diced)
  • 16 oz mushrooms (sliced (2 packages))
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup balsamic vinegar
  • 1 cup mixed greens (or your favorite greens)
  • Serving Size: 1 serving
  • Calories: 102 kcal
  • Fat: 0.4 g
  • Saturated Fat: 0.1 g
  • Unsaturated Fat: 0.24 g
  • Carbohydrate: 24 g
  • Sugar: 2 g
  • Fiber: 7 g
  • Protein: 8 g
  • Sodium: 353 mg
How to cook:
  1. Bring 6 cups water to a boil in a large pot.
  2. Reduce the heat to simmer and add the polenta. Stir with a whisk to break up any clumps.
  3. Cook for 20 minutes or until the polenta is soft and the water has been absorbed. Follow the package instructions.
  4. Line a large casserole dish with parchment paper.
  5. When the polenta is finished cooking, add 1 tsp salt and stir.
  6. Pour the polenta into the lined casserole dish and spread evenly.
  7. Refrigerate for at least 15 minutes to allow the polenta to set.
  8. While the polenta is cooking, prepare the lentils by adding 3 cups water and 1 cup of lentils to a small saucepan.
  9. Bring to a boil and reduce heat to simmer. Cook for 30 to 45 minutes or until the lentils are soft.
  10. Slice the mushrooms, and dice the shallots and garlic.
  11. Warm a large skillet over medium heat.
  12. Add the vegetable broth, shallots and garlic. Sauté for 2 minutes or until the shallots are semi-translucent and soft.
  13. Add the thyme, salt and pepper. Stir to combine.
  14. Add the mushrooms and stir. Sauté covered for 5 to 7 minutes or until the mushrooms are soft. Uncover toward the end to let some of the moisture evaporate.
  15. Bring the balsamic vinegar to a boil in a small saucepan and reduce to simmer.
  16. Continue simmering for 10 minutes or until the balsamic reduces and becomes thicker. Stir occasionally. Be careful not to let it burn.
  17. Add 1/4 cup lentils to the center of a plate.
  18. Add 1 square of the polenta over the lentils.
  19. Add 1/4 cup of the mushroom mixture over the polenta.
  20. Top with 1/4 cup mixed greens or your favorite green leafy veggie.
  21. Drizzle with 1/2 tbsp of the balsamic reduction. Serve and enjoy.
Notes: 20 Vegan Polenta Recipes, 20 Vegan Polenta Recipes. These Vegan Polenta Recipes are creative and deicious! They’re made with polenta, which is ground corn, so are plant …

Creamy Vegan Polenta with Mushrooms, Tomatoes, and Spinach

Creamy Vegan Polenta with Mushrooms, Tomatoes, and Spinach
When you add coconut milk to the cooking liquid and whisk in miso at the end, you get an ultra-creamy, slightly “cheesy” polenta.
Provided by: Alexandra Shytsman
Yields: 4 servings
Number of ingredients: 15
  • 1 (about 13-ounce) can light unsweetened coconut milk
  • 2 1/2 cups water, plus more as needed
  • 1/4 teaspoon kosher salt, plus more as needed
  • 1 cup polenta or coarse or medium grind yellow cornmeal (not quick-cooking)
  • 2 tablespoons white miso paste
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 12 ounces cremini mushrooms
  • 1 pint grape or cherry tomatoes (about 2 cups)
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper
  • 2 teaspoons balsamic vinegar, plus more as needed
  • 5 ounces baby spinach (about 5 packed cups)
  • Chopped fresh parsley or basil leaves, for serving (optional)
  • Saturated Fat: 18.6 g
  • Unsaturated Fat: 0.0 g
  • Carbohydrate: 45.9 g
  • Sugar: 5.4 g
  • Serving Size: Serves 4
  • Protein: 9.2 g
  • Fat: 28.0 g
  • Calories: 450 cal
  • Sodium: 593.6 mg
  • Fiber: 4.3 g
  • Cholesterol: 0 mg
How to cook:
  1. Step 1
  2. Place 1 (about 13-ounce) can light coconut milk, 2 1/2 cups water, and 1/4 teaspoon kosher salt in a medium pot or large high-sided saucepan. Cover and bring to a boil over medium-high heat.
  3. Step 2
  4. Uncover and reduce the heat to low. While continually whisking, gradually stream in 1 cup polenta or yellow cornmeal and whisk until smooth. Cover and simmer gently until a thick porridge forms, whisking every 2 to 4 minutes to keep it from sticking to the bottom, until the polenta no longer tastes gritty or chalky, 35 to 40 minutes total. If it starts to get too thick, add a bit more water. Meanwhile, cook the vegetables.
  5. Step 3
  6. Trim and quarter 12 ounces cremini mushrooms. Halve 10 ounces cherry tomatoes. Mince 3 garlic cloves. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
  7. Step 4
  8. Reduce the heat to low. Add the tomatoes, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Cook until the tomatoes release their juices and are totally collapsed, stirring occasionally, 6 to 8 minutes.
  9. Step 5
  10. Add the garlic and cook until fragrant, about 1 minute. Add 2 teaspoons balsamic vinegar. Add 5 ounces baby spinach a handful at a time, stirring each handful to wilt before adding the next. Remove the pan from the heat. Taste and season with more balsamic vinegar, kosher salt, and black pepper as needed. Cover to keep warm.
  11. Step 6
  12. When the polenta is ready, add 2 tablespoons white miso paste and 1/2 teaspoon black pepper. Whisk until the miso is incorporated. Remove from the heat and taste and season with more kosher salt and black pepper as needed.
  13. Step 7
  14. Divide the polenta among bowls and top with the mushroom mixture. Sprinkle with chopped fresh parsley or basil leaves if desired.
Notes: Creamy Vegan Polenta with Mushrooms, Tomatoes and, Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the mushrooms and cook, stirring occasionally, until golden …

Creamy Vegan Polenta With Mushrooms and Kale

Creamy Vegan Polenta With Mushrooms and Kale
While it may be difficult to imagine many classic Italian dishes without a generous sprinkle of Parmesan, polenta’s creamy nature means it’s easy to make without butter or cheese. Nutritional yeast, when used in moderation, mimics the nutty flavor of Parmesan, but use too much, and it can overpower. Just a tablespoon or two does the trick here, along with a few tablespoons of vegan butter. (You can use olive oil, but vegan butter works best to achieve the richness of traditional polenta.) The red wine braised mushrooms and kale take the place of meat, but the polenta would be equally delicious served with simply sautéed greens or roasted root vegetables. Leftover polenta can be reheated over medium-low with a splash of broth or water.
Provided by: Lidey Heuck
Total time: 45 minutes
Yields: 4 servings
Cuisine: italian
Number of ingredients: 17
  • 6 cups low-sodium vegetable broth, plus more as needed
  • Kosher salt and black pepper
  • 1 1/2 cups polenta, medium- or coarse-grind cornmeal, or corn grits
  • 3 tablespoons vegan butter
  • 1 to 2 tablespoons nutritional yeast, to taste
  • 3 tablespoons olive oil, plus more as needed
  • 1 small yellow onion, finely chopped
  • 1 pound cremini mushrooms, trimmed and sliced 1/4-inch thick
  • 2 teaspoons minced fresh rosemary
  • 4 garlic cloves, minced
  • Pinch of red-pepper flakes
  • 3 tablespoons tomato paste
  • 2/3 cup full-bodied red wine (see Tip)
  • 1 cup low-sodium vegetable broth
  • 1 large or 2 small bunches curly kale, Tuscan kale or Swiss chard (about 10 ounces), stemmed, then leaves torn into bite-size pieces
  • 1 teaspoon red wine vinegar
  • Chopped fresh parsley, for serving
How to cook:
  1. Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
  2. Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
  3. Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
  4. Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.
  5. Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
  6. Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.
Notes: Do Some Weekend Cooking With These 17 Vegetarian, These vegan polenta stacks would make an eye-catching entree for the holiday table or a dinner party. Vegan & gluten-free.”. – Cadry’s Kitchen. 3. Grilled …
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