Creamy Polenta with Shiitakes, Roasted Squash and Pumpkin Seeds {GF, Vegan}
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
A super hearty vegan and gluten-free creamy polenta recipes topped with earthy fall flavors - meaty shiitake mushrooms, soft and sweet butternut squash and crunchy toasted pumpkin seeds.
Course:
Dinner
Cuisine:
Healthy, Vegan
Servings: 4
Calories: 467 kcal
Ingredients
for the polenta:
- 1 cup dry polenta
- 3 cups water
- 2 tablespoon coconut cream
- 2 tablespoon nutritional yeast
- 2 tablespoons high quality extra virgin olive oil
for the mushrooms:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 7 ounces shiitake mushrooms, stems removed and thinly sliced
- "!for the squash:"
- 1 small butternut squash cubed
- 1 tablespoon extra virgin olive oil
for garnish:
- 1/4 cup toasted pumpkin seeds
- fresh chopped parsley
- fresh chopped rosemary
Instructions
-
Preheat oven to 400 degrees F.
-
Toss cubed squash with 1 tablespoon olive oil, salt and pepper. Place on baking tray and bake for 30-40 minutes until cooked through.
-
Heat pan over medium-high heat and add 2 tablespoons olive oil and garlic. Cook until aromatic and add mushrooms. Cook, stirring occasionally until mushrooms are browned.
-
Bring 3 cups of water to a boil in a pot. Add polenta, salt and pepper, reduce heat and simmer, stirring, for 5 minutes. Add nutritional yeast, coconut cream, and 2 tablespoons high quality olive oil. Mix.
-
Serve polenta topped with squash, mushrooms, pumpkin seeds, parsley and rosemary.
-
Drizzle with additional olive oil as desired.
Nutrition Facts
Creamy Polenta with Shiitakes, Roasted Squash and Pumpkin Seeds {GF, Vegan}
Amount Per Serving
Calories 467
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Sodium 23mg1%
Potassium 997mg28%
Carbohydrates 60g20%
Fiber 6g25%
Sugar 5g6%
Protein 9g18%
Vitamin A 20015IU400%
Vitamin C 40.2mg49%
Calcium 99mg10%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.