Some people might say that Spring is too warm for vegan polenta recipes and I say those people are wrong. 😛 Sometimes I get so deep into the writing cave that I’ll look up and find it’s 10:30 and it’s my night to cook, and that’s when a dish like this is a gift.
Seriously though, sometimes you want a homemade vegan meal that’s simple to throw together and doesn’t take a long time to make. Polenta does take about 10 to 15 minutes if you want it really creamy and delicious, but the good news is that the oven is doing all the work for the vegetables so you have plenty of time!
And this is also a perfect whole food vegan dinner, but if you want to add a vegan meat alternative feel free since you’re the one who has to eat it.
This is an easy vegan dinner made with sheet pan vegetables so it’s also an easy weeknight dinner any vegan will enjoy!
Gather Your Ingredients:
Instant dry polenta
Almond milk, unsweetened (or your favorite plant milk)
Vegan Feta cheese
Vegan butter
Mushrooms
Onion
Red bell pepper
Garlic
Balsamic Vinegar
Mustard
One: Clean and chop your vegetables into uniform pieces.
Two: Whisk together vinegar and mustard, set aside.
Three: Season your vegetables with salt and pepper, and whatever herbs and spices for the flavor profile you’re going for. I used garlic powder, smoky paprika, oregano, cayenne pepper and cumin.
Four: Toss the vegetables with the herbs & spices and mustard/vinegar mix and set aside until the oven is warm. Bake on a non-slip mat for 20 to 25 minutes or until your vegetables reach the desired consistency.
Five: I used a water and plant milk mixture for the polenta but I use a 4 to 1, water to polenta ratio. So 150 grams of dry polenta and 600ml of liquid. Bring the liquid to a soft boil and add about 25 grams of polenta to the pot, stirring regularly until the grains start to break down and the water isn’t jumping up to burn you.
Add another 25 grams and repeat.
Now add the rest of the dry polenta and turn the heat down to low or medium-low. Add in butter and keep stirring until the polenta starts to soften. Keep stirring and add the shredded vegan feta in small handfuls. If it’s still too thick rather than creamy, add more milk or water but add it slowly to avoid clumps.
When it’s the level of creamy you want, it’s done! Spoon it onto the plates and add the vegetables on top.
Garnish with another drizzle of balsamic vinegar and crushed red pepper flakes, which are totally optional.
Try this Vegan Meatball Stew & Creamy Polenta recipe if you want the creamiest polenta EVER!!!
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