Simple Vegetable Polenta (Vegan & Gluten-free)
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.
Non-stick frying pan
- 1 cup polenta dry
- 1.5 cups cabbage chopped
- 1/2 medium zucchini chopped
- 3 tbsp tomato paste
- 2.5 cups mushrooms chopped
- 3 cloves garlic crushed
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tsp garlic granules
- 1 tsp black pepper
- 2 tbsp rice wine vinegar
- 2 tbsp tamari
- 2 tbsp nutritional yeast
- 1/2 tsp salt or to taste
Cook the polenta according to instructions on packaging in either water or vegetable broth (the latter makes it more flavourful). This usually takes around 10-15 minutes.
Add the cabbage, zucchini, and tomato paste to a non-stick frying pan. Cook and stir for 3-4 minutes, allowing the vegetables to soften.
Add the mushrooms, garlic, paprika, cumin, garlic granules and black pepper. Sauté for a further 4 minutes, until the mushrooms cook down.
At the last minute, stir in the balsamic vinegar and tamari.
When the polenta is cooked, stir it together with the nutritional yeast and salt, before serving with the vegetables.
Calories: 423kcal | Carbohydrates: 84g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Sodium: 1800mg | Potassium: 1198mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1178IU | Vitamin C: 37mg | Calcium: 46mg | Iron: 4mg