This Creamy Vegan Polenta with Mushrooms, Spinach and Pine nuts makes an easy gluten-free lunch or dinner that is plant-based, healthy and ready in only 15 minutes. It’s also perfect as side dish and you can serve it with any vegetables you like.
My perfect simple weeknight meal is usually packed with vegetables and whole foods, that fills me up, and tastes delicious. I really LOVE pasta and risotto, but sometimes it even happens to me that I want to eat something different. Then this easy Creamy Vegan Polenta bowl comes just right! Honestly, I make it so often because it’s such a perfect meal that you can cook anytime with less effort! To make it even simpler, I prefer using finely ground polenta, which takes only 2 minutes to cook.
How to make a creamy dreamy and yummy Vegan Polenta
The first time I’ve made polenta, it was somehow very boring. But after trying some different variations, I fell in love with this delicious dish! It’s so versatile because you can combine it with any veggies and flavors. Anyways, I like it best served with mushrooms, spinach, and toasted pine nuts. To make it super creamy I use coconut milk but you can also use any other plant-based milk of choice.
Vegan Polenta with Mushrooms and Spinach
I am probably the biggest fan of Mushrooms and Spinach. That’s why I love adding these vegetables to any kind of savory meals, such as Gnocchi, Pasta, Risotto, Dumplings, Empanadas and more. I also like to use them as topping for my beloved Avocado Toast or homemade Pizza. I mean, nothing‘s better than loading your meal with veggies that are tasty, flavorful, and also healthy, right?
This Creamy Vegan Polenta is:
- Gluten-free
- Plant-based
- Dairy-free
- Easy to make
- Super creamy
- Flavorful
- Absolutely delicious
- Perfect as a main dish or side dish
Toasted Pine Nuts for an extra tasty flavor (or use options)
Pimp your meal with toasted pine puts! Trust me, they’ll add such an amazing flavor! I totally love their nutty taste and would never omit them. If you’re allergic to nuts, don’t worry. You can use toasted seeds or grains, such as sunflower, pumpkin, sesame, buckwheat, etc. instead. Also, toasted gluten-free bread crumbs taste great as a topping.
Feel free to choose the ingredients you like. There are so many possibilities and ways how you can serve your Creamy Vegan Polenta. Just be creative!
Creamy Vegan Polenta with Mushrooms and Spinach
Author:Ingredients
Polenta (Basic Recipe):
- 1 cup polenta (150 g) (see recipe notes*)
- ¾ cup full-fat coconut milk* (200 ml)
- 1 ¼ cup vegetable broth (300 ml)
- 2-3 tbsp nutritional yeast flakes or vegan parmesan cheese (optional)
Mushroom Spinach Topping:
- 1 tbsp olive oil or coconut oil
- 1 onion sliced
- 7 oz mushrooms (200 g) sliced
- 2 cloves garlic minced
- 1-2 tbsp soy sauce
- 2 cups spinach roughly chopped
- salt, black pepper to taste
- 2-3 tbsp pine nuts (options see text above)
Instructions
*Note: Check out the recipe video for visual instruction!
Polenta:
- Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.
- Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
- Then cover and let simmer for about 10 minutes (or according packaging instructions*), stirring occasionally. (If the polenta thickens too much you can add additional milk and/or water and stir to thin.)
- Once the Polenta is creamy and smooth, remove from the stovetop. Add nutritional yeast or vegan parmesan and stir (optional).
Mushroom Spinach Topping:
- Heat oil in a skillet or pan. Add mushrooms along with onions and fry for about 3 minutes on high heat or until beginning to get golden-brown.
- Add minced garlic and roast for 30 seconds longer. Then add soy sauce and spinach and cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper to taste. Add a splash of fresh lime juice, if you like.
- Toast pine nuts in a small pan without oil until lightly browned.
- Serve polenta with mushrooms, spinach and pine nuts.
- Enjoy!
Notes
- To make it even simpler and creamier, I prefer using finely ground polenta, that takes only 2 minutes to cook. If using regular yellow corn grits please read the cooking time stated on the package. Otherwise you could also use cornmeal.
- Instead of coconut milk you can add any plant-based milk. Add 1 tbsp vegan butter, if using low-fat milk.
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Nice recipe and really good combination of ingredients.
Two questions about website/post: 8-9 photos of the completed dish and none of the process along the way? Was looking to see what size to chop the onion, for example, but not a single photo of the prep process? Maybe I missed something?
Comments section allllllllll the way at the endddddd of the loooooong string of comments. Almost couldn’t find it?
Thank you! Elizabeth
Hi Elizabeth,
you can watch the recipe video to see how to make this dish! 🙂
Best, Bianca
Easy yet so satisfying ❣️ We had it for dinner and my hubby literally licked every bit of the sauce of the sautéed veggies…well – actually he dipped our homebaked sourdough bread in it. Definitely a winner! And comfort food at its best ❣️
Yay, that’s great! So glad you love it!
Thank you so much! 🙂 ♡
Oh my goodness! I have never had polenta before and couldnt imagine what this was going to taste like. Definately a favorite now! If you are not sure I encourage you to do it!!
So glad you loved it!
Thank you so much! 🙂 ♡
So easy and so delish! We licked the plates clean. Would definitely make it again!
That’s great! So glad you loved it!
Thank you so much! 🙂
Happy new year! ♡
Loved this easy to make vegan dinner. Added a red leaf lettuce tossed salad and dinner was ready in no time.
I have a soy allergy so used Naked Coconut soy free soy sauce substitute. It worked out well. Loved the nutritional yeast added to polenta and on top of salad for added Protein.
Will definitely make again 👍
So glad it worked well and you love it! ❤️
Thank you so much! 🙂
This recipe is a staple in my home! We have it almost every week. So delicious and you just can’t go wrong! Thanks Bianca 🙂 x
Yay, that’s amazing! I am so glad you enjoyed it! <3
Thanks for the great feedback, my dear Sophie! 🙂
I am really not a mushroom fan so this recipe was a risk for me, but oh man did it pay off! I can’t believe I’d never thought to make polenta with coconut milk before, but the end result was absolutely delicious, especially next to the soy sauce-y vegetables. Plus the whole recipe comes together super quickly and easily. This one is definitely entering my rotation!
PS: I posted my recipe result photo here: https://www.instagram.com/p/CHlAd1mginw/
That’s a great idea! Thanks! 🙂
So glad you enjoyed it! <3
Absolutely amazing, yummy and nourishing! Thank you!
Yay, that’s amazing! I am so glad you enjoyed it! Thanks for the great feedback! 🙂
So so yummy! I used almond milk instead of coconut and lots of lime and coriander or cilantro. Delicious!
Yay, that’s awesome, Emma! I am so glad you loved it. Thanks for your lovely feedback. 🙂
Absolutely delicious dish! Polenta is very creamy and smooth because of the coconut milk and broth, garlic and soy sauce gives a rich taste to the dish. Very easy to make!
So glad you enjoyed this polenta!
Thanks for your feedback! 🙂