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    Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Vegan Polenta with garlic wild mushrooms

    Vegan Polenta with garlic wild mushrooms

    Published: Oct 6, 2015 · Modified: Feb 4, 2021 by Kate Ford · This post may contain affiliate links.

    vegan-polenta
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    A creamy vegan Polenta with garlic mushrooms - it might look and taste like restaurant food, but will be on the table in under 20 minutes!

    20 Min Meals | Vegetarian & Vegan

    Here's a thing about vegetarian food....  if you buy really lovely fresh wild and interesting mushrooms for this recipe, they might set you back around £3 - £4 (for 2 portions).  That sounds like a fortune to me, particularly for a speedy weeknight supper like this.  But hang on a minute... if you were a meat-eater buying, say, two chicken breasts or fillets of salmon they would, (and should), cost significantly more, and might not be considered an indulgent treat, but simply the cost of an everyday meal.

    What's my point?  Well firstly to flag up that this isn't a low-budget supper, but is all about showing off those mushrooms, so will be at its best if you wait until you can get hold of some lovely ones rather than using those week-old soggy ones at the back of your fridge.  

    But also that that I try not to feel too guilty about using relatively expensive vegetarian or vegan ingredients from time to time, (think dried porcini, walnut or even truffle oil, fresh figs, handmade pasta, etc.) because my weekly shop is usually so much cheaper than that of an 'average UK shopping basket', if such a thing exists.

    I've written/ranted before (here) about restaurants who charge almost the same for a veggie option (say, mushroom risotto or a simple pasta dish) as they do for meat and fish dishes for which the raw ingredients (quite rightly) cost seven or eight times more, at least.

    vegan-mushroom-polenta

    But it's vulgar to talk about money, so here's a lovely way to make the most of some super-duper mushrooms if and when you can find them, and I hope you enjoy it.

    This is a vegan dish, so the richness and creaminess of the polenta comes from nut milk (I used almond milk) rather than the more traditional version laden with cream and cheese.  I like it, but let me know what you think.

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    vegan-polenta

    Vegan Polenta with Garlicky Wild Mushrooms

    Kate Ford | The Veg Space
    Creamy polenta served with juicy mushrooms cooked in garlic 'butter' - a hearty and flavour packed supper that takes less than 20 minutes to cook!
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    Prep Time 10 minutes mins
    Cook Time 6 minutes mins
    Total Time 16 minutes mins
    Course Main
    Cuisine British
    Servings 2 people
    Calories 477 kcal

    Ingredients
      

    • 2 tablespoon olive or rapeseed oil
    • 2 cloves garlic peeled and crushed
    • 200 g fresh mushrooms of your choice cleaned and halved or cut into bite-size chunks (I used a supermarket variety pack of oriental and wild mushrooms)
    • salt & pepper
    • 300 ml nut milk I used almond
    • 300 ml boiling water
    • 3 teaspoon vegetable stock powder
    • 100 g instant polenta
    • 30 g dairy-free margarine
    • 3 tablespoon fresh thyme leaves removed from their stalks

    Instructions
     

    • In a large frying pan, heat the oil and add the garlic. Add the mushrooms and cook for 3-5 minutes until turning golden brown but still retaining some bite. Season well with salt and black pepper, then remove from the heat and set aside.
    • Bring the nut milk, water and stock powder to the boil in a large-ish saucepan. When it is boiling vigorously, remove from the heat, stir vigorously to create a 'whirlpool', then pour in the polenta in a steady stream, stirring constantly.
    • Return the pan to a gentle heat, then continue to stir for a further 1 minute. Remove from the heat again, stir in the margarine and thyme, and season well with salt and black pepper.
    • Plate up by dividing the polenta between two plates, smoothing it into circles, and topping with the mushrooms. Sprinkle with a little remaining thyme.

    Nutrition

    Serving: 1servingCalories: 477kcalCarbohydrates: 49gProtein: 9gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gSodium: 1488mgPotassium: 468mgFiber: 4gSugar: 3gVitamin A: 1186IUVitamin C: 20mgCalcium: 57mgIron: 3mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    If you enjoy my recipes please BuyMeACoffee.com!
    • Helen’s Saucy Mushroom & Polenta Bake from Family Friends Food
    • Penelope’s Dairy-free Cheesy Polenta Chips from Penelope’s Pantry
    • Dannii’s Baked Garlic Polenta Fries from Hungry Healthy Happy
    « Plum Crumble Waffles (Vegan)
    Leek and Pea Risotto »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Sarah James says

      October 11, 2015 at 4:46 pm

      What a delicious looking plate of food, it really is worth treating yourself to wild mushrooms. Thanks for sharing 🙂

      Reply
    2. Kirsty Hijacked By Twins says

      October 11, 2015 at 1:06 pm

      Oooh that looks and sounds so good! I love everything about this recipe x # recipeoftheweek

      Reply
    3. Nayna Kanabar says

      October 06, 2015 at 5:31 pm

      wow This looks like a delicious supper dish nad so healthy too.

      Reply
    4. Sus @ roughmeasures.com says

      October 06, 2015 at 4:45 pm

      Ah, I'm always a bit scared of polenta! I can never seem to get it quite right. This dish sounds lovely and has given me the confidence to try polenta again.

      Reply
    5. Gin says

      October 06, 2015 at 3:58 pm

      I love great mushrooms, totally worth treating ourselves too now and again. I can imagine how good they are nestled on that creamy polenta, yum!

      Reply
    6. Becca @ Amuse Your Bouche says

      October 06, 2015 at 1:27 pm

      This sounds delicious! I often avoid buying 'fancy' mushrooms because of the cost but you're right, why shouldn't we veggies treat ourselves to expensive ingredients too hehe

      Reply
    7. Helen @ family-friends-food.com says

      October 06, 2015 at 12:59 pm

      That looks delicious! I was admiring piles of wild mushrooms on the market last week. I might just have to go back and indulge in some!

      Reply

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