Vegan Meatball Stew & Creamy Polenta

Nothing is better than a nice stewy dish when the weather is cold, and let me tell ya, the weather here has been COLD!!!

I was really in the mood for a hearty vegetable stew but my partner wanted me to make creamy polenta so I split the difference and added a lot less broth and served it on top of polenta. With the help of Beyond Burger vegan meatballs.

This is a really easy vegan stew recipe so if you know how to make vegetable stew, grab whatever veggies you have handy and get started. If you don’t, this is what you’ll need:

Onions
Mushrooms
Carrots
Beyond Burger
Garlic
Red bell pepper
Almond milk
Tomatoes
Veggiegurt
Polenta
Water/Broth

I seasoned the Beyond Meat balls and cooked them in the oven on 200C for 15 minutes and they came out great, with a little bit of crispy parts around the edges.

For the stewy veggies, sauté if you use oil, otherwise cook them using a little bit of liquid added throughout the cooking process until the veggies are firm. To make a quick sauce, add tomato paste, broth and cornstarch to the skillet of veggies and simmer until the sauce is thick.

For the polenta: use a 5 to 1 water or broth to cornmeal ratio to get it nice and creamy. Stir the cornmeal into boiling water, slowly and turn heat down as low as you can get it, stirring constantly. Add veggiegurt or butter or vegan cheese to amp up the creamy factor. I used veggiegurt because I didn’t want to overshadow the vegetables.

Add the vegan meatballs to the sauce and stir before you pour on top of polenta to serve. And now we can say cheers to another quick and easy vegan dinner recipe!

TIPS:

Add nutritional yeast if you want to give the vegan polenta a cheesy flavor without the calories of vegan cheese.

If you opt for vegan cheese, shred or crumble it first and stir slowly into polenta

Use wine instead of water for a more grown up sauce.

Mince garlic & onion and add it to vegan meatballs for an extra pop of flavor.

Whatcha think?

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