Description
This creamy vegan polenta recipe features smooth and comforting polenta made from fine cornmeal cooked with coconut milk and vegetable broth, topped with savory roasted butternut squash and seasoned chickpeas. Enhanced with caramelized red onions infused with soy sauce, this wholesome dish offers a perfect balance of creamy textures and rich, smoky flavors. Ideal for a nutritious, dairy-free, and hearty vegan meal.
Ingredients
Polenta
- ½ cup fine cornmeal
- 1 cup water or vegetable broth
- 1 cup light coconut milk from a can (or substitute ½ cup full fat coconut milk + ½ cup water)
- ¼ cup nutritional yeast
- ½ tsp salt
Roasted Butternut Squash and Chickpeas
- 1 cup pumpkin (peeled and cubed)
- 1 cup cooked chickpeas (drained)
- 1–2 Tbsp olive oil
- 1 tsp smoked paprika (optional)
- ½ tsp ground coriander (optional)
- ½ tsp salt
- Freshly ground 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
Instructions
- Roast the Butternut Squash and Chickpeas: Preheat your oven to 180°C (356°F). Pat the chickpeas dry on an absorbent towel to remove excess moisture. Place the chickpeas and peeled, cubed pumpkin in a baking dish. Sprinkle with smoked paprika, ground coriander, salt, and black pepper. Drizzle with olive oil and toss to coat evenly. Roast in the oven for 25 to 30 minutes until golden and tender.
- Caramelize the Onions: While the vegetables roast, heat 1 to 2 tablespoons of olive oil in a pot over medium-low heat. Add the thinly sliced red onion and cook slowly for 15 minutes, stirring occasionally to avoid burning, until the onions turn a rich brown color. Add the soy sauce and ¼ cup of vegetable broth or water, then simmer for an additional 5 minutes to deepen the flavor. Remove from heat and set aside.
- Prepare the Polenta: In a pot, combine 1 cup water, 1 cup light coconut milk, and ½ teaspoon salt. Bring the mixture to a boil. Once boiling, reduce the heat and gradually whisk in the fine cornmeal to prevent lumps. Continue whisking as the polenta thickens. Stir in the nutritional yeast and whisk for 1 to 2 more minutes until a creamy, smooth polenta forms. Remove from heat.
- Assemble and Serve: Remove the roasted chickpeas and squash from the oven. Spoon the creamy polenta onto plates or bowls as a base. Top with the roasted butternut squash, chickpeas, and finish with a generous amount of caramelized onions. Serve immediately for best texture and flavor.
Notes
- Use light or full-fat coconut milk according to preference for creaminess.
- Drying the chickpeas before roasting ensures they get crispy.
- Adjust seasoning and spices like smoked paprika and coriander to personal taste.
- For gluten-free diet, substitute soy sauce with tamari sauce.
- This recipe is perfect for meal prep; store components separately and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan, Plant-Based
