Plant- Based Polenta Bowl ✨

Creamy, cozy, and full of color.

Polenta cooked with a touch of nutritional yeast for that savory depth is both vegan and gluten free.

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 dairy free butter

• 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 crumbled seasoned tofu or 1 cup of gardein be’f crumbles (or use any protein of choice chickpeas or crumbles tofu work well too!)

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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 oil and nutritional yeast. Season with salt and pepper. Keep warm.

2. Cook the Protein (Optional)

• If using, cook in a skillet with a drizzle of olive oil until browned. 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!