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Vegan simple vegetable polenta gluten-free oil-free

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. 
Course Main Course
Cuisine Vegan
Keyword 30 minutes or less, Dinner, easy, Gluten free, lunch, Oil free, Polenta, Vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 423kcal
Author Maria Gureeva


  • Saucepan
  • 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