Name: Vegan Polenta with Roasted Mushrooms Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 lb oyster mushrooms or baby bella mushrooms, cleaned and sliced into bite-size pieces; 1 tablespoon extra virgin olive oil; ½ teaspoon sea salt; ½ tablespoon red wine vinegar; 3 sprigs fresh thyme; 1 cup organic polenta (medium to medium-coarse grind); ½ teaspoon dried thyme (optional); 2 cups water; 1 cup vegetable broth; 1 cup organic soy milk or cashew milk, plain and unsweetened; 1 teaspoon sea salt; ¼ teaspoon black pepper; 1 tablespoon plant-based butter; ½ tablespoon extra virgin olive oil; 2 tablespoons nutritional yeast; ½ cup vegan Parmesan, grated (not included in calorie count)

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Introduction

This vegan polenta with roasted mushrooms is a comforting and flavorful dish perfect for any meal. Creamy polenta pairs beautifully with tender, savory mushrooms seasoned and roasted to perfection. It’s a simple recipe that brings warmth and depth to your dinner table.

Two white bowls sit on a gray cloth over a white marbled surface. Each bowl contains a creamy, yellow layer of polenta topped with a layer of browned, crispy mushrooms scattered unevenly across the surface, garnished with small green herbs and light sprinkles of grated cheese. To the left of the bowls, two small white dishes hold extra grated cheese and coarse salt. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb oyster mushrooms or baby bella mushrooms (brushed lightly to clean, base removed, sliced into bite-size pieces)
1 ½ tablespoons extra virgin olive oil (divided, or rosemary-infused olive oil)
1 ½ teaspoons sea salt (divided)
1 cup organic polenta (medium to medium-coarse grind)
½ teaspoon dried thyme (optional, or 1 teaspoon fresh thyme if desired)
2 cups water
1 cup vegetable broth
1 cup organic soy milk (or cashew milk, plain and unsweetened)
¼ teaspoon black pepper
1 tablespoon plant-based butter
2 tablespoons nutritional yeast
½ tablespoon red wine vinegar
3 sprigs fresh thyme
½ cup vegan Parmesan (grated, optional, not included in calorie count)

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Grease a baking sheet lightly. Toss the sliced mushrooms with 1 tablespoon of extra virgin olive oil and ½ teaspoon sea salt. Spread them evenly on the baking sheet.
Step 3: Roast the mushrooms for 20 minutes, flipping and rotating halfway through to ensure even cooking. Use a metal spatula if possible.
Step 4: About 10 minutes after placing mushrooms in the oven, start the polenta. In a high-sided saucepan, combine the polenta, dried thyme (if using), water, vegetable broth, plant-based milk, 1 teaspoon sea salt, black pepper, plant-based butter, ½ tablespoon olive oil, and nutritional yeast. Bring to a gentle boil.
Step 5: Stir frequently at the beginning with a wooden spoon to prevent sticking. Reduce heat and simmer, stirring occasionally. Cover the pot if polenta begins sputtering.
Step 6: Cook polenta until it pulls away from the sides of the pan, about 10–30 minutes depending on your polenta. For most medium-grind polenta, 10–15 minutes is typical. Stir in fresh thyme at the end if using.
Step 7: Remove the mushrooms from the oven just before they become crispy. Drizzle with red wine vinegar and toss gently to coat.
Step 8: Taste the polenta and adjust salt as desired. Serve the polenta in bowls topped with the roasted mushrooms and a sprig of fresh thyme.
Step 9: If you like, add a sprinkle of grated vegan Parmesan for extra flavor.

Tips & Variations

Try using rosemary-infused olive oil for roasting mushrooms to enhance their earthy flavor.
Substitute cashew milk if you prefer a creamier texture in the polenta.
Add sautéed garlic or shallots with the mushrooms for an extra savory touch.
Top with toasted pine nuts or walnuts for added crunch and richness.

Storage

Store leftover polenta and roasted mushrooms in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk or broth to loosen the polenta if it thickens too much.

How to Serve

Two white bowls sit on a white marbled surface, each filled with a creamy yellow base layer of soft polenta. On top of the polenta are golden-brown sautéed mushrooms scattered evenly across the surface, creating a textured and slightly curly layer. A light sprinkling of finely grated white cheese is spread over the mushrooms, adding a delicate snowy layer. Small sprigs of fresh green thyme are placed on top as garnish, adding a touch of color and freshness. The bowls are placed on a soft gray cloth, with a small white bowl of coarse salt and a small beige bowl of more grated cheese nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant polenta for this recipe?

Yes, instant polenta will reduce cooking time significantly. Follow package instructions but keep an eye on consistency since it cooks faster than traditional polenta.

Are the mushrooms essential for the dish?

Mushrooms add a savory depth and texture, but you can substitute with other roasted vegetables like zucchini or eggplant if preferred.