Prep:
10 minutes
Total:
20 minutes
Makes:
4 servings, approximately 2 cups each
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
11" Large Skillet with Cover
Bake and Roast Pan (9 x 13)
Contributed By:
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor
Ingredients
Recipe Description:
This vegan recipe is a tasty and easy one-dish dinner!
4
cups
water
(950
mL)
1
cup
dried polenta (yellow corn grits)
(156
g)
1
dash
of salt
1
dash
of pepper
1
dash
of garlic powder
1⁄3
cup
nutritional yeast
(16
g)
1
onion, sliced, use Cone #4
3
cloves garlic, shredded, use Cone #1
1
bell pepper, processed, use Cone #3
8
ounces
mushrooms, sliced, use Cone #4
(227
g)
2
cups
spinach, fresh
(60
g)
2
tablespoons
sliced olives
(16
g)
1 1⁄2
cups
cooked beans (pinto, kidney or black work well)
(265
g)
Directions:
- Combine the water, polenta and spices in sauce pan.
- Cover and cook over medium-high heat. When Vapo-Valve™ clicks, reduce heat to low and simmer for 30 minutes.
- When cooked, stir in nutritional yeast.
- Pour into bake and roast pan to cool and set.
Scramble
- Heat the onions, garlic, bell peppers and mushrooms in skillet over medium heat and cover.
- When the Vapo-Valve™ clicks, reduce heat to low and continue cooking for 5 minutes.
- Stir spinach, olives and beans in with the vegetables.
- Cut cooled and firm polenta in small squares (about 1-inch) and add to skillet. Mix well.
- Serve in a bowl, or place in a tortilla with fresh salsa. Enjoy!
Directions
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