Golden Polenta with Mushroom Sage Gravy

Tahini and sage mushroom gravy with cannellini white beans, served over golden polenta squares makes a great vegan dinner! This gravy is delicious over mashed potatoes too.

1 cup coarse polenta cornmeal
2 cups water
1 ½ cups vegetable broth
1 tablespoon olive oil
½ teaspoon salt
1 tablespoon nutritional yeast (see note)
Olive oil to brush the tops of the polenta

The gravy:
1 tablespoon olive oil
1 onion, thinly sliced (about 2 cups)
8 ounces sliced crimini mushrooms
1 clove garlic, minced
1 tablespoon finely chopped fresh sage (see notes)
3/4 to 1 cup vegetable broth
3 tablespoons tahini
1 ½ cups cannellini beans or white beans, (one (15-ounce) can, drained and rinsed
¼ teaspoon sea salt
Freshly ground pepper
2 tablespoons chopped Italian leaf parsley

View the full recipe at Letty’s Kitchen →