Description
This creamy vegan polenta features smooth, cheesy-style polenta made with nutritional yeast and creamy coconut milk, paired perfectly with roasted butternut squash and crispy chickpeas. Caramelized red onions add a sweet, savory depth to this wholesome and comforting plant-based meal, making it an ideal dish for a cozy dinner or impressive lunch.
Ingredients
Polenta
- ½ cup fine cornmeal
- 1 cup water
- 1 cup light coconut milk (or ½ cup full-fat coconut milk + ½ cup water)
- ¼ cup nutritional yeast
- ½ tsp salt
Roasted Butternut Squash and Chickpeas
- 1 cup peeled and cubed butternut squash
- 1 cup cooked chickpeas (drained)
- 1-2 Tbsp olive oil
- 1 tsp smoked paprika (optional)
- ½ tsp ground coriander (optional)
- ½ tsp salt
- Black pepper, to taste
Caramelized Onion
- 1 medium head red onion, thinly sliced
- 1 Tbsp low-sodium soy sauce (use tamari if gluten-free)
- ¼ cup vegetable broth or water
- 1-2 Tbsp olive oil
Instructions
- Roast the Butternut Squash and Chickpeas: Preheat your oven to 180°C (356°F). Pat the chickpeas dry with an absorbent towel to remove excess moisture. In a baking dish, combine the chickpeas and cubed butternut squash. Add smoked paprika, ground coriander, salt, black pepper, and drizzle with olive oil. Toss everything together until evenly coated. Roast for 25-30 minutes until the squash is tender and the chickpeas are golden and slightly crispy.
- Caramelize the Onion: While your vegetables roast, heat 1-2 tablespoons of olive oil in a pot over medium-low heat. Add the thinly sliced red onion and cook slowly for about 15 minutes, stirring occasionally to prevent burning, until deep golden brown and caramelized. Stir in the soy sauce and ¼ cup vegetable broth or water, then simmer for another 5 minutes. Remove from heat and set aside.
- Prepare the Polenta: In a separate pot, combine 1 cup water, 1 cup light coconut milk, and ½ teaspoon salt. Bring to a gentle boil. Turn off the heat, then slowly whisk in the fine cornmeal while stirring constantly to avoid lumps. Continue whisking until the mixture thickens. Stir in the nutritional yeast and whisk for 1-2 more minutes until you achieve a creamy, smooth polenta.
- Assemble the Dish: Remove the roasted chickpeas and butternut squash from the oven. Spoon the creamy polenta onto the base of your serving plates or bowls. Top with the roasted chickpeas and squash, then finish with a generous amount of caramelized onions. Serve immediately and enjoy the comforting layers of flavor and texture.
Notes
- To make the dish gluten-free, substitute soy sauce with tamari.
- Use light coconut milk for a creamier, lighter polenta or a half-and-half mix with full-fat coconut milk for richer texture.
- Smoked paprika and ground coriander add smoky and warm notes but can be omitted or adjusted to taste.
- Ensure chickpeas are dried before roasting to achieve crispiness.
- Stir the polenta constantly when adding cornmeal to prevent lumps and ensure smooth texture.
- This recipe serves 2 but can easily be doubled for more servings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan, Plant-Based
