✨ Vegan Polenta Bowl ✨

Creamy, cozy, and full of color.

Polenta cooked with a touch of nutritional yeast for that savory depth topped with garden veggies and Boca crumbles (or any protein you love).

It’s both vegan and gluten free and can easily be customized to your veggie and protein preference.

It’s one of those meals that feels both comforting and fresh. A simple way we pull together dinner on busy nights.

Ingredients:

• 1 cup polenta (coarse cornmeal)

• 4 cups vegetable broth (or water)

• 2 Tbsp olive oil or butter (dairy-free if needed)

• 1 Tbsp nutritional yeast (instead of cheese)

• 2 Tbsp olive oil

• 1 zucchini, sliced into half moons

• 1 green bell pepper, diced

• 1 cup cherry tomatoes, halved

• 1 cup mushrooms, sliced

• 2 cloves garlic, minced

• Salt & pepper, to taste

• Fresh basil or parsley, for garnish

Optional Protein

• 1 package of tofu or 1 cup of Boca crumbles or grillers (use any meat/protein of choice chickpeas, chicken, sausage, shrimp, etc.)

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Instructions

1. Cook the Polenta

• In a medium pot, bring vegetable broth (or water) to a boil.

• Slowly whisk in the polenta, stirring constantly to avoid lumps.

• Reduce heat to low and cook for 20–25 minutes, stirring often, until thick and creamy.

• Stir in olive oil/butter and nutritional yeast. Season with salt and pepper. Keep warm.

2. Cook the Protein (Optional)

• If using Boca crumbles or grillers, cook according to package instructions.

• If using meat (like chicken, sausage, or shrimp), cook in a skillet with a drizzle of olive oil until browned and fully cooked through. Set aside.

3. Sauté the Vegetables

• In a large skillet, heat olive oil over medium heat.

• Add garlic and cook 1 minute, until fragrant.

• Add zucchini, bell pepper, and mushrooms. Sauté 5–7 minutes until tender-crisp.

• Stir in cherry tomatoes with salt and pepper.

Assemble:

1. Spoon creamy polenta into bowls or onto plates.

2. Top with the sautéed primavera vegetables.

3. Add your protein of choice on top or alongside.

4. Garnish with a sprinkle of nutritional yeast or fresh basil/ parsley.

Let us know what you think in the comments below!