Vegan Polenta with Balsamic Roasted Vegetables and Chickpeas

• porzioni: 4 servings
• tempo di preparazione: 20 minutes
• tempo totale: 50 minutes

Ingredienti

15 oz canned chickpeas (about 1 1/2 cups cooked chickpeas)

2 packages Earthbound Farm Organic Vegetable Medley (baby carrots, broccoli, cauliflower)

1/3 cup balsamic vinegar

3 tablespoon avocado oil

2 tablespoon maple syrup

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground pepper

3 cups vegetable broth (or water)

1/2 teaspoon salt

1 cup polenta (cornmeal)

1/4 cup vegan butter

2 tablespoon nutritional yeast

1 teaspoon garlic powder

1 teaspoon Italian spices (can sub with dried parsley or basil)

Salt & pepper to taste (if needed)

Balsamic Vinegar (optional, to drizzle on top)

Istruzioni

Preheat the oven to 375F. Strain, rinse, and dry the chickpeas completely.

Add the chopped vegetables and chickpeas to a baking pan.

Then, whisk together the balsamic vinegar, oil, maple syrup, garlic powder, salt, and pepper in a small bowl.

Pour the balsamic marinade on top of the tray of veggies & chickpeas and mix together until evenly coated.

Then, add the tray to the oven and bake for 25-30 minutes until the chickpeas and beginning to crisp and the veggies are caramelized. Make sure to remove the tray and stir the veggies & chickpeas at the 15 minute mark so they bake evenly.

While the veggies & chickpeas are roasting, make the vegan polenta.

Add 3 cups broth (or water) and 1/2 tsp salt to a saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and gradually add in the polenta 1/4 cup at a time. For the best results, stream the polenta in gradually and stir continuously while adding it to the pot.

Cook the polenta uncovered for 1-2 minutes, stirring consistently. Then, cover the saucepan and cook another 5-10 minutes(*or until cooked depending on the package instructions). If the polenta gets too thick before it is done cooking, add in a few Tbsp of veggie broth to help it thin out.

Remove the cooked polenta from the heat and mix in the vegan butter, nutritional yeast, garlic powder, Italian spices, salt, & pepper.

Add the cooked polenta to 3-4 bowls. Top with the roasted veggies & chickpeas and serve. If desired, add on an extra drizzle of balsamic vinegar to the finished dish. Enjoy!

Nutrizione

• Dimensione della Porzione: 1 g
• Calorie: 507 kcal
• Grassi Totali: 23 g
• Grassi Saturi: 3 g
• Grassi Insaturi: 18 g
• Grassi Trans: 1 g
• Sodio: 1768 mg
• Carboidrati Totali: 66 g
• Fibra Alimentare: 10 g
• Zuccheri Totali: 17 g
• Proteine: 11 g