Creamy Vegan Polenta with Mushrooms


This Creamy Vegan Polenta with Mushrooms, Spinach and Pine nuts makes an easy gluten-free lunch or dinner which is plant-based, healthy and ready in only 15 minutes. It’s also perfect as side dish and you can serve it with any vegetables you like.



  • 1 cup palenta (150g)
  • 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)

Mushroom Spinach Topping

  • 1 tbsp olive oil or coconut oil
  • 1 onion sliced
  • 7 oz mushrooms (200 g) sliced
  • 2 cloves garlic minced
  • 1-2 tbsp soy sauce
  • 2 cupes spinach
  • salt, black pepper
  • 2-3 tbsp pine nuts



  1. Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.

  2. Reduce heat to a low simmer and continue to whisk for 1–2 min to avoid lumps.

  3. Then cover and let simmer for about 10 min, stirring occasionally.

  4. Once the polenta is creamy and smooth, remove from the stovetop. Add nutritional yeast or vegan parmesan stir (optional),

Mushroom Spinach Topping:

  1. Heat oil in a skillet or pan. Add mushrooms along with onions and fry about 3 minutes on high heat or until beginning to get golden-brown.

  2. Add minced garlic and roast for 30 sec longer. Than add soy sauce and spinach and cook for 1-2 min or until spinach is wilted. Season with salt and pepper to taste. Add a splash of fresh lime juice, if you like.

  3. Toast pine nuts in a small pan without oil until lightly browned.

  4. Serve polenta with mushrooms, spinach and pine nuts. Enjoy!




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