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Creamy Vegan Polenta with Mushrooms and Spinach

Creamy Vegan Polenta with Mushrooms and Spinach


Ingredients:
1 cup polenta (150 g) (see recipe notes*)
3/4 cup full-fat coconut milk* (200 ml)
1 1/4 cup vegetable broth (300 ml)
2-3 tbsp nutritional yeast flakes or vegan parmesan cheese (optional)
1 tbsp olive oil or coconut oil
* CLICK TO SEE FULL INGREDIENTS *


Instructions:
  • 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.)
  • etc
  • etc

  • For Full Instruction: biancazapatka.com

    Rated 4/5 based on 1419 Reviews

    Creamy Vegan Polenta with Mushrooms and Spinach Reviewed by iputu c on 7:42 PM Rating: 5
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