Vegan Polenta with Mushrooms and Lentils

Vegan Polenta PinThis Vegan Polenta with Mushrooms and Lentils recipe is colorful, delicious and filling. The sweetness of the polenta combines nicely with the savory mushrooms and tangy balsamic reduction. It’s a party for your taste buds!

While it tastes great, it’s very low calorie so one serving doesn’t make a meal. It has 7 grams of fiber and 8 grams of protein, but only 104 calories per serving. That means you’ll need to eat two servings, or pair it with something else like Oven Roasted Red Potatoes and a Side Salad.

This recipe makes 12 servings. You can cut the ingredients in half to avoid having too many leftovers.

If you have leftover polenta, it makes a great breakfast topped with some fruit preserves and served with a slice of whole grain toast with cashew butter.

Vegan Polenta with Mushrooms and Lentils Instructional Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Polenta w/ Mushrooms & Lentils
Votes: 5
Rating: 4.4
You:
Rate this recipe!
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This Vegan Polenta with Mushrooms and Lentils recipe is colorful, delicious and filling. It's a party for your taste buds!
Servings Prep Time
12 servings 25 minutes
Cook Time Passive Time
60 minutes 15 minutes
Servings Prep Time
12 servings 25 minutes
Cook Time Passive Time
60 minutes 15 minutes
Polenta w/ Mushrooms & Lentils
Votes: 5
Rating: 4.4
You:
Rate this recipe!
Print Recipe
This Vegan Polenta with Mushrooms and Lentils recipe is colorful, delicious and filling. It's a party for your taste buds!
Servings Prep Time
12 servings 25 minutes
Cook Time Passive Time
60 minutes 15 minutes
Servings Prep Time
12 servings 25 minutes
Cook Time Passive Time
60 minutes 15 minutes
Ingredients
Polenta Ingredients
Lentil Ingredients
Mushroom Mixture Ingredients
Toppings
Servings: servings
Instructions
Let's Cook the Polenta
  1. Bring 6 cups water to a boil in a large pot.
  2. Reduce the heat to simmer and add the polenta. Stir with a whisk to break up any clumps.
  3. Cook for 20 minutes or until the polenta is soft and the water has been absorbed. Follow the package instructions.
  4. Line a large casserole dish with parchment paper.
  5. When the polenta is finished cooking, add 1 tsp salt and stir.
  6. Pour the polenta into the lined casserole dish and spread evenly.
    Vegan Polenta with Mushrooms Prep 1
  7. Refrigerate for at least 15 minutes to allow the polenta to set.
Let's Cook the Lentils
  1. While the polenta is cooking, prepare the lentils by adding 3 cups water and 1 cup of lentils to a small saucepan.
  2. Bring to a boil and reduce heat to simmer. Cook for 30 to 45 minutes or until the lentils are soft.
Let's Cook the Mushroom Mixture
  1. Slice the mushrooms, and dice the shallots and garlic.
  2. Warm a large skillet over medium heat.
  3. Add the vegetable broth, shallots and garlic. Sauté for 2 minutes or until the shallots are semi-translucent and soft.
  4. Add the thyme, salt and pepper. Stir to combine.
  5. Add the mushrooms and stir. Sauté covered for 5 to 7 minutes or until the mushrooms are soft. Uncover toward the end to let some of the moisture evaporate.
    Vegan Polenta with Mushrooms Prep 5
Let's Cook the Balsamic Reduction
  1. Bring the balsamic vinegar to a boil in a small saucepan and reduce to simmer.
  2. Continue simmering for 10 minutes or until the balsamic reduces and becomes thicker. Stir occasionally. Be careful not to let it burn.
Let's Assemble the Dish
  1. Add 1/4 cup lentils to the center of a plate.
    Vegan Polenta with Mushrooms Prep 6
  2. Add 1 square of the polenta over the lentils.
    Vegan Polenta with Mushrooms Prep 7
  3. Add 1/4 cup of the mushroom mixture over the polenta.
    Vegan Polenta with Mushrooms Prep 8
  4. Top with 1/4 cup mixed greens or your favorite green leafy veggie.
  5. Drizzle with 1/2 tbsp of the balsamic reduction. Serve and enjoy.
    Vegan Polenta with Mushrooms
Recipe Notes

Serving size is one assembly.

Inspired by Kelley Williamson, the Plant Based Kitchenista.

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