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Creamy Vegan Polenta with Mushrooms and Beans

Emilie Eats
  • 30 minutes
  • Serves 4

INGREDIENTS

2 cups

Baby spinach

1/2 tsp

Garlic powder

8 oz

Mushrooms, white

1/2 tsp

Onion powder

2

Roma tomatoes, finely chopped (about 1 cup)

2 cups

White beans

1/2 cup

Non-dairy milk, unsweetened

3 tbsp

Pompeian organic balsamic vinegar

1 cup

Corn grits or cornmeal, yellow

1/4 cup

Nutritional yeast

1

Salt and pepper

1/4 tsp

Turmeric, ground

1 tbsp

Pompeian robust extra virgin olive oil

1

Pumpkin seeds