30 Minute Meals!

Ingredients

• 2 cups Water (for cooking polenta)
• 2 cups Oat Milk (unsweetened, for cooking polenta)
• 1 cup Polenta (coarsely ground cornmeal) (fine grain works but may need more stirring)
• 1/4 cup Vegan Parmesan (grated, adds salty cheesy flavor)
• 4 slices Applewood Smoked Vegan Cheese (break into pieces, adds smoky richness)
• 4 tablespoons Unsalted Vegan Butter (divided: 2 tbsp for polenta, 2 tbsp for mushrooms & sauce)
• 8 ounces Mixed Wild Mushrooms (shiitake, oyster, maitake) (cleaned, torn or halved as needed)
• 2 tablespoons Nutritional Yeast (boosts cheesy flavor)
• 1/2 teaspoon Dried Thyme
• 1 teaspoon Soy Sauce (adds depth; use low‑sodium if desired)
• to taste Black Pepper
• 1 cup Red Grapes (seedless, washed and drained)
• 1 Shallot (thinly sliced for pickling)
• 1/4 cup Dry Sherry (dry sherry preferred; can substitute dry vermouth or vegetable stock)
• 1 teaspoon Cornstarch (mixed with equal water to form slurry)
• 1/4 cup Boiled Water (for sauce)
• 1 cup Cauliflower Florets (cut into bite‑size pieces)
• 1 cup Carrots (sliced into thin rounds)
• 1 tablespoon Fresh Ginger (peeled and minced)
• 1 cup Baby Plum Tomatoes (halved)
• 1 Red Chili (thinly sliced)
• 1 Green Chili (thinly sliced)
• 3 Garlic Cloves (whole, peeled)

Instructions

1. Prepare Polenta Base

   Combine 2 cups water and 2 cups oat milk in a medium saucepan. Bring to a gentle boil, watching closely so it doesn’t overflow.

   Time: PT5M

2. Cook Polenta

   Gradually whisk in 1 cup polenta through your fingers to avoid clumps. Reduce heat to low and simmer, stirring every 5 minutes for about 30 minutes until thick and creamy.

   Time: PT30M

3. Add Cheese and Butter to Polenta

   Stir in 1/4 cup grated vegan parmesan, 4 slices applewood smoked vegan cheese (torn), and 2 tbsp vegan butter. Mix until melted and fully incorporated.

   Time: PT5M

4. Prepare Vegetables for Pickle

   Thinly slice the shallot and set aside. Drain 1 cup red grapes, then blot with paper towels to remove excess moisture and surface salt.

   Time: PT5M

5. Clean and Prep Mushrooms

   Tear small mushrooms by hand; halve larger ones. Pat dry with a paper towel to remove any dirt.

   Time: PT5M

6. Sauté Mushrooms in Butter

   Heat 2 tbsp vegan butter in a large skillet over medium‑high heat. Add the mushrooms, tossing to coat. Cook, stirring occasionally, until they release their juices and begin to brown, about 8 minutes.

   Time: PT8M

7. Season Mushrooms

   Add 2 tbsp nutritional yeast, the torn vegan cheese pieces, 1/2 tsp dried thyme, 1 tsp soy sauce, and black pepper to taste. Stir and cook another 2 minutes.

   Time: PT2M

8. Deglaze with Sherry

   Pour 1/4 cup dry sherry into the skillet. Increase heat to medium and let it bubble, reducing by half (about 2 minutes) to burn off the alcohol.

   Time: PT2M

9. Finish Sauce

   Stir in an additional 1 tbsp vegan butter until melted. Add 1/4 cup boiled water, then drizzle in a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water). Cook 1‑2 minutes until the sauce thickens slightly.

   Time: PT3M

10. Combine and Plate

    Spoon creamy polenta onto serving plates. Top with the sherry‑butter mushrooms, then scatter the pickled grapes and shallots over the top. Serve alongside the roasted cauliflower, carrots, ginger, plum tomatoes, chilies, and garlic (pre‑roasted or raw as desired).

    Time: PT5M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

55 g

Fat

18 g

Fiber

7 g