Get the Recipe: 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.
Ingredients
- 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
Equipment
- Saucepan
- Non-stick frying pan
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 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.
Video
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