This vegan simple vegetable polenta, made with cabbage, mushrooms, and zucchini is a comforting and flavourful meal that’s ready in just 20 minutes and will keep you coming back for seconds! Gluten-free and oil-free.
You know those days when all you want to go is to throw ingredients into a pan for a couple of minutes and have it turn into a meal? Because same. That’s pretty much me all day every day. It’s been a long and emotionally tough term at uni (and we’re barely three weeks in), so my meals have had to be straightforward and quick. Plus, all you guys seem to really like them, so that gives me another excuse to NOT spent too long in the kitchen.
So that’s why today I’m sharing this vegan polenta vegetable bowl, because it’s one of those meals that feels slightly fancy, but no one will know how little effort and time it really took.
Vegan vegetable polenta
Polenta is an ingredient I’ve been using a lot recently. On its own, it has a really distinct, slightly nutty flavour and a lot of texture. I like serving it just by itself with a bit of salt and pepper as a side dish, also adding a splash of plant milk.
But for this recipe, we’re making an easy and flavourful vegetable sauce that compliments it perfectly. The base is simple tomato paste that adds richness and tangibles, which a pinch of smoked paprika enhances. For saltiness, we’re adding tamari and then rice vinegar to balance it out. Of course, this dish is totally versatile. For my vegetables, I used cabbage, zucchini and mushrooms, however you can add whatever ones you have in the fridge. Also feel free to add ingredients such as beans for an extra serving of plant based protein.
This dish will definitely have you and your family and friends running back for seconds. So, make sure to cook a little bit extra if you plan on making it!
Reasons to love this easy polenta recipe
It’s…
- Comforting
- Super beginner-friendly
- Ready in just 20 minutes
- A great way to eat vegetables
- Gluten-free
- Oil-free
- Perfect for batch cooking and sharing
- Simple
- Very flavourful
How to make vegetable polenta
- Cook the polenta according to instructions on packaging in either water or vegetable broth (the latter makes it more flavourful). This usually takes around 15-20 minutes.
- Add the garlic to a non-stick frying pan with a couple of tbsps of water or vegetable broth and sauté, allowing it to soften, for around a minute. Then, add the cabbage and the mushrooms and sauté for around 4 minutes more, until the mushrooms begin to cook down.
- Add the zucchini, tomato paste, rice vine vinegar, tamari, paprika, and cumin. Cook for a further 5 or so minutes, stirring frequently.
- Once the polenta is ready, stir in the vegan cheese if you are using it, and season to taste with the salt and pepper. Divide between bowls and serve with the vegetables on top.
Other vegan recipes in 30 minutes or less
- Butternut squash mac and cheese with tofu
- Sweet and sour tofu
- Easy vegan Pad Thai
- One-pot chickpea pasta
- Mushroom buckwheat porridge bowl
Let me know in the comments – what’s your favourite way to eat polenta? If you give this vegan vegetable polenta recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Simple Vegetable Polenta (Vegan & Gluten-free)
Ingredients
- 1 cup polenta dry
- 3 cloves garlic crushed
- 1.5 cups cabbage chopped
- 2.5 cups mushrooms chopped
- 1/2 medium zucchini chopped
- 3 tbsp tomato paste
- 2 tbsp rice wine vinegar
- 2 tbsp tamari
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 cup vegan cheese shredded (optional)
- salt and black pepper to taste
Instructions
- Cook the polenta according to instructions on packaging in either water or vegetable broth (the latter makes it more flavourful). This usually takes around 15-20 minutes.
- Add the garlic to a non-stick frying pan with a couple of tbsps of water or vegetable broth and sauté, allowing it to soften, for around a minute. Then, add the cabbage and the mushrooms and sauté for around 4 minutes more, until the mushrooms begin to cook down.
- Add the zucchini, tomato paste, rice vine vinegar, tamari, paprika, and cumin. Cook for a further 5 or so minutes, stirring frequently.
- Once the polenta is ready, stir in the vegan cheese if you are using it, and season to taste with the salt and pepper. Divide between bowls and serve with the vegetables on top.
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