Vegan Polenta

Ingredients and Weight:

• Polenta flour: 1 cup (120g)
• Vegetable broth: 4 cups (960ml)
• Olive oil: 1/4 cup (60ml)
• Onion, chopped: 1 (100g)
• Garlic, minced: 2 cloves (6g)
• Mushrooms, sliced: 1 cup (120g)
• Bell pepper, diced: 1 (150g)
• Spinach, chopped: 1 cup (30g)
• Vegan Parmesan cheese (optional): to taste
• Salt and pepper: to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large saucepan, bring the vegetable broth to a boil over medium heat.
2. Gradually whisk in the polenta flour until smooth.
3. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
4. While the polenta is cooking, heat the olive oil in a large skillet over medium heat.
5. Add the onion and garlic and cook until softened.
6. Add the mushrooms, bell pepper, and spinach and cook until tender.
7. Season with salt and pepper to taste.
8. Stir the cooked vegetables into the polenta and heat through.
9. Sprinkle with vegan Parmesan cheese (optional) and serve.

Nutritional Information:

• Calories: 220 per serving (1 cup)
• Protein: 4g
• Fat: 9g
• Carbohydrates: 35g
• Fiber: 4g

Dish Characteristics:

• Creamy and flavorful
• Hearty and satisfying
• Easy to make
• Versatile (can be served as a main course or side dish)

User Comments:

• "This vegan polenta is delicious! I love the creamy texture and the flavorful vegetables."
• "I was pleasantly surprised by how easy this dish was to make. It's perfect for a quick and comforting meal."
• "I served this polenta with roasted vegetables and it was a hit with my guests."

Special Precautions and Tips:

• If you don't have vegan Parmesan cheese, you can use nutritional yeast instead.
• To make the polenta creamier, add an extra cup of vegetable broth.
• Be sure to cover the polenta while it's simmering to prevent it from boiling over.