Roasted Vegetables Over Vegan Parmesan Polenta

September 24, 2019
Looking for the perfect autumn dish for the colder days ahead? Look no further than this creamy polenta with vegan parmesan cheese topped with herbed and roasted vegetables and mushroom. When your body is craving cozy comfort food, you can count on this dish to satisfy you. Have it as a one-bowl meal or as a side dish. Of course you are free to vary the vegetables, too.
Vegan polenta with roasted vegetables

Roasted Vegetables Over Vegan Parmesan Polenta

Recipe Type: Hearty Entrees
utensils YIELDS 2-3 servings
clock PREP TIME
clock COOK TIME
clock TOTAL TIME
herb graphic for recipe card
  • 1 medium zucchini
  • 2 medium bell peppers
  • 1 cup cherry tomatoes
  • 2 handful mushroom
  • 1/2 medium red onion
  • 1 tsp thyme, rosemary (each)
  • 2 tbsp olive oil
  • to taste salt, pepper
  • 4 cups water
  • 1 clove garlic, minced
  • 1 cup corn meal
  • 3 tbsp vegan butter
  • 1/2 cup vegan parmesan, finely shredded
  • 2 tbsp vegan sour cream
  • 1 medium zucchini
  • 2 medium bell peppers
  • 1 cup cherry tomatoes
  • 2 handful mushroom
  • 1/2 medium red onion
  • 1 tsp thyme, rosemary (each)
  • 2 tbsp olive oil
  • to taste salt, pepper
  • 4 cups water
  • 1 clove garlic, minced
  • 1 cup corn meal
  • 3 tbsp vegan butter
  • 1/2 cup vegan parmesan, finely shredded
  • 2 tbsp vegan sour cream
tomato
        graphic for recipe card

Directions

1. Preheat the over to 220 Celsius degree.
2. Prepare your veggies by washing and cutting them into bite sized pieces. Place them on a large rimmed baking sheet, cover with olive oil, thyme, rosemary and a pinch of salt. Roast until they begin to soften and turn brown, for about 20 minutes.
3. Meanwhile, bring 4 cups of water to a boil in a sauce pan. Stir in 1 teaspoon salt and the minced garlic.
4. Gradually sprinkle the corn meal into the pan while whisking at the same time to prevent clumps from forming. After a few minutes the polenta should start to thicken. Continue whisking while you remove form heat.
5. Continue stirring for about 10 more minutes while you add in vegan butter, vegan sour cream and parmesan cheese to the polenta. It should become thick and creamy and it will set as it cools. Season with pepper and more salt if needed.

Serve polenta with roasted veggies on top and with extra parmesan or even toasted nuts and seeds.

Also by Imola: Vegan Cream of Broccoli Soup With Garlic & Shallot
One-Pot Creamy Wild Rice Risotto With Cremini & Mushrooms
Get more like thisSign up for our daily inspirational newsletter for exclusive content!

__
Photo: Imola Toth


Avatar
Imola is a gluten-free vegetarian, 200h RYT yoga teacher and Wild Women Empowerment Coach. Check out her website , and blog . Follow her on Instagram @yogiraisedbythewolf and Twitter

JOIN THE CONVERSATION

always stay inspired!