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Creamy Vegan Polenta with Mushrooms and Beans

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This Creamy Vegan Polenta with Mushrooms and Beans is an easy 30-minute dinner packed with whole grains, plant protein, and vegetables. Leftovers make great lunches!

Ingredients

1 cup yellow corn grits or cornmeal
½ cup unsweetened non-dairy milk
¼ cup nutritional yeast
1 tablespoon Extra Virgin Olive Oil
¼ teaspoon ground turmeric
Salt and pepper, to taste
8 ounces white mushrooms, thinly sliced
2 Roma tomatoes, finely chopped (about 1 cup)
3 tablespoons Organic Balsamic Vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups white beans, drained and rinsed
2 cups baby spinach, chopped
Pumpkin seeds, for garnish

Instructions

View the full recipe at Emilie Eats →