Vegan Polenta With Mushrooms & Spinach

This recipe is

PREP TIME: 5 mins

COOK TIME: 10 mins

TOTAL TIME: 15 mins

COURSE: Beilage, Hauptgericht, Lunch & Dinner, Main Course, Side Dish

SERVINGS: 2 Servings

CALORIES 568 kcal


Polenta (Basic Recipe):

  • 1 cup polenta (150 g) (see recipe notes*)
  • ¾ cup full-fat coconut milk* (200 ml)
  • 1 ¼ 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 cups spinach roughly chopped
  • salt, black pepper to taste
  • 2-3 tbsp pine nuts (options see text above)



  • Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.
  • Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
  • Then cover and let simmer for about 10 minutes (or according packaging instructions*), stirring occasionally. (If the polenta thickens too much you can add additional milk and/or water and stir to thin.)
  • Once the Polenta is creamy and smooth, remove from the stovetop. Add nutritional yeast or vegan parmesan and stir (optional).

Mushroom Spinach Topping:

  • Heat oil in a skillet or pan. Add mushrooms along with onions and fry for about 3 minutes on high heat or until beginning to get golden-brown.
  • Add minced garlic and roast for 30 seconds longer. Then add soy sauce and spinach and cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper to taste. Add a splash of fresh lime juice, if you like.
  • Toast pine nuts in a small pan without oil until lightly browned.
  • Serve polenta with mushrooms, spinach and pine nuts.
  • Enjoy!

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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