Crispy Vegan Polenta With Garlic Mushrooms – Creamy and Incredibly Delicious

Vegan polenta cubes, crispy on the outside and creamy on the inside, served with aromatic garlic mushrooms and a fresh lemon and herb sauce. A modern, light, and incredibly delicious vegan recipe, perfect for a quick dinner. Completely curry-free, coconut milk-free, and made with ingredients everyone has at home.

🌿 The most beautiful kitchen utensils that nature has to offer
💖👉 https://kitchen-by-nature.com/
━━━━━━━━━━━━━━━━━━━
🥐 Baker’s Set: https://kitchen-by-nature.com/products/meisterbacker-set
👩‍🍳 Cook’s Set: https://kitchen-by-nature.com/products/chefkoch-set
🍃 Natural Cutting Board: https://kitchen-by-nature.com/products/schneidebrett
🔪 Kitchen Knife: https://kitchen-by-nature.com/products/careme-chefmesser
🧂 Salt & Pepper Mills: https://kitchen-by-nature.com/products/salz-und-pfeffermuhlen-set
🥄 Utensil Set: https://kitchen-by-nature.com/products/chateau-utensilien-set

📋 INGREDIENTS:
For the Polenta Cubes
• 600 ml vegetable broth (2.5 cups)
• 150 g fine polenta (5.3 oz)
• 1 tbsp vegan butter
• 2 tbsp nutritional yeast
• 1 tsp salt
• Pepper
• 1 tbsp olive oil for frying

For the Garlic Mushrooms
• 300 g button mushrooms (10.5 oz)
• 1 small onion, finely chopped
• 2 garlic cloves, finely grated
• 1 tbsp olive oil
• Salt
• Black pepper

For the Herb and Lemon Sauce
• 250 ml plant-based cream (1 cup)
• Zest of 1 lemon
• Juice of half a lemo
• 1 tsp Cornstarch mixed with 2 tablespoons of water
• 1 handful of fresh herbs, chopped (parsley, thyme)
• Salt
• Pepper

To serve:
• Extra herbs
• Chili flakes
• Vegan Parmesan

#veganrecipes #polenta #healthycooking