vegan broth

I just love it when we have our Midnight Tokyo Diner nights and my partner chooses something that stomps me…at first. Yeah, I’m not ashamed to admit that his request for sweet potato polenta threw me for a moment but after a few minutes of research, my confidence rose and I was like, “I got this.”

If you’ve never had sweet potato polenta before, I hope this recipe inspires you to add more than vegan butter and nutritional yeast to your next batch of polenta.

Before we begin, I’ll tell you right off the bat that this is a pretty cumbersome ingredient list, but that doesn’t mean that it is a complicated or difficult recipe. It just has several different components that are put together separately before they find their way to the same plate.

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Perhaps my favorite part of getting to choose what my husband cooks on his nights, is coming up with new combinations to see what he’ll do with the dish. On this night, I wanted three things: curry, vegan meatballs and risotto.

It sounded strange even to my own ears, so I hit up the Google machine just in case I was sending him on a fool’s errand. Turns out, I was…kind of.

There were curry meatball dishes for all diets and lifestyles, but I guess most people are purists when it comes to risotto, where I am not. So this is what happens when you ask for curry, vegan meatballs and risotto for dinner.

Meatless Creamy Curry Risotto.

The key to any good curry is a well-stocked spice rack, or finding the right premade vegan curry sauce or seasoning packet. Those aren’t all that easy to come by here in Romania, which works out fine because my spice rack is more like a spice shelving unit and it borders on ridiculous.

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