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.
Cook Time 20 minutes
Total Time 20 minutes
- 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
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.
Calories: 433kcal | Carbohydrates: 83g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 1358mg | Potassium: 1033mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1250IU | Vitamin C: 37.1mg | Calcium: 56mg | Iron: 3.7mg