When it comes to comforting, creamy dishes that are also kind to our taste buds and the planet, polenta is a great choice. And when you add the magic of being vegan-friendly, you can’t go wrong! In this article, we’re sharing 18 deliciously satisfying creamy vegan polenta recipes that will keep you warm and cozy on even the chilliest of nights. From classic comfort food dishes to innovative twists and flavorful fusions, these polenta recipes are sure to become new favorites in your kitchen. Whether you’re a seasoned vegan or just looking for some tasty plant-based options, we’ve got you covered with our collection of creamy, dreamy polenta creations.
Creamy Vegan Polenta with Roasted Vegetables
This comforting dish combines creamy polenta with a medley of roasted vegetables, perfect for a cozy evening meal or as a side dish. The rich and velvety polenta pairs beautifully with the earthy sweetness of the roasted veggies.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, peeled and chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium Brussels sprouts, trimmed and halved
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large pot, bring the polenta cornmeal and water or broth to a boil, whisking constantly.
3. Reduce heat to medium-low, cover, and simmer for 20-25 minutes or until creamy and smooth.
4. Meanwhile, toss the chopped onion, garlic, carrots, and Brussels sprouts with olive oil, smoked paprika (if using), salt, and pepper on a baking sheet.
5. Roast in the oven for 20-25 minutes or until tender and lightly caramelized.
6. Combine cooked polenta and roasted vegetables in a serving bowl, garnish with chopped parsley (if desired).
Cooking Time: Approximately 40-50 minutes.
Vegan Polenta Pizza with Tomato Basil Sauce
Transforming a classic pizza into a plant-based delight, this Vegan Polenta Pizza with Tomato Basil Sauce is a game-changer. A crispy polenta crust topped with creamy tomato sauce, fresh basil, and dairy-free mozzarella makes for a satisfying and flavorful meal.
Ingredients:
– 1 cup polenta
– 2 cups water
– 1 tablespoon olive oil
– 1 can (28 oz) crushed tomatoes
– 1/4 cup chopped fresh basil
– 1/4 cup dairy-free mozzarella shreds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook polenta according to package instructions, adding water and olive oil.
3. Transfer cooked polenta to a greased pizza pan or baking sheet.
4. Spread tomato sauce over the polenta crust.
5. Top with basil and dairy-free mozzarella shreds.
6. Season with salt and pepper to taste.
7. Bake for 20-25 minutes, or until crust is golden brown.
Cooking Time: 20-25 minutes
Garlic Herb Vegan Polenta Fries
Transform your snack time with these crispy, flavorful polenta fries infused with garlic and herbs. Perfect for a quick vegan bite!
Ingredients:
– 1 cup polenta
– 2 cups water or non-dairy milk
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook polenta according to package instructions using water or non-dairy milk. Let cool.
3. In a bowl, mix together olive oil, garlic, rosemary, and thyme.
4. Cut cooled polenta into fry shapes and add to the herb mixture. Toss until evenly coated.
5. Line a baking sheet with parchment paper and arrange fries in a single layer. Sprinkle with salt and pepper.
6. Bake for 20-25 minutes, or until golden brown and crispy.
Cooking Time: 20-25 minutes
Vegan Polenta Casserole with Spinach and Mushrooms
Rich and creamy polenta meets the earthy flavors of spinach and mushrooms in this comforting vegan casserole.
Ingredients:
– 1 cup polenta
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 2 cups fresh spinach leaves
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook polenta according to package instructions using vegetable broth instead of water.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Stir in cooked polenta, spinach, and oregano. Season with salt and pepper to taste.
6. Transfer the mixture to a 9×13 inch baking dish and bake for 25-30 minutes or until the casserole is golden brown.
Cooking Time: 35-40 minutes
Sun-Dried Tomato Vegan Polenta Stacks
Elevate your meals with these vibrant polenta stacks, infused with the savory flavor of sun-dried tomatoes. Perfect as a side dish or added to salads, wraps, or bowls.
Ingredients:
– 1 cup polenta
– 4 cups water
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Bring the water to a boil in a medium saucepan. Gradually whisk in the polenta and reduce heat to medium.
2. Cook, stirring frequently, until the polenta is creamy and cooked, about 20-25 minutes.
3. Remove from heat and stir in olive oil, garlic, sun-dried tomatoes, salt, and pepper.
4. Pour into a shallow dish and let cool slightly, until it thickens.
5. Use a cookie scoop or spoon to portion the polenta mixture and stack them on a serving plate.
6. Garnish with fresh basil leaves and serve.
Cooking Time: 25-30 minutes
Vegan Polenta with Spicy Marinara Sauce
This hearty, comforting dish combines creamy polenta with a spicy kick from a rich marinara sauce, making it perfect for a cozy night in or as a side dish for your favorite vegan entrees.
Ingredients:
– 1 cup polenta
– 4 cups water
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup chopped fresh basil
– 1/2 teaspoon red pepper flakes
– Salt and pepper to taste
Instructions:
1. Bring the polenta and water to a boil in a medium saucepan. Reduce heat to low, cover, and cook for 20-25 minutes or until creamy.
2. While the polenta cooks, heat the olive oil in a separate saucepan over medium heat. Add garlic and cook for 1 minute.
3. Add crushed tomatoes, basil, and red pepper flakes to the saucepan. Season with salt and pepper to taste. Simmer for 10-15 minutes or until the sauce has thickened slightly.
4. Serve the spicy marinara sauce over the cooked polenta.
Cooking Time: 35-40 minutes
Creamy Vegan Polenta with Wild Mushroom Ragout
A hearty, comforting dish that combines the creaminess of polenta with the earthy flavors of wild mushrooms.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/4 cup non-dairy cream (such as soy or almond milk)
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, bring the water to a boil. Gradually whisk in the polenta cornmeal.
2. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until the polenta is creamy and tender.
3. In a separate pan, heat the olive oil over medium-high heat. Add the chopped onion and sauté until translucent.
4. Add the sliced mushrooms and minced garlic; cook until the mushrooms release their liquid and start to brown.
5. Stir in the thyme and non-dairy cream. Season with salt and pepper to taste.
6. Serve the wild mushroom ragout over the creamy polenta.
Cooking Time: 45-50 minutes
Vegan Polenta Lasagna with Zucchini and Eggplant
A creative twist on traditional lasagna, this vegan version combines the creamy richness of polenta with the flavors of roasted zucchini and eggplant.
Ingredients:
– 1 cup polenta
– 2 cups water or vegetable broth
– 1/4 cup olive oil
– 2 medium zucchinis, sliced
– 2 medium eggplants, sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce (homemade or store-bought)
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Vegan mozzarella shreds (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook polenta according to package instructions. Set aside.
3. Toss zucchini, eggplant, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a large bowl, combine cooked polenta, marinara sauce, and oregano. Season to taste.
5. Assemble lasagna by spreading half the polenta mixture in a 9×13-inch dish, followed by a layer of roasted vegetables, and then a layer of marinara sauce. Repeat.
6. Top with vegan mozzarella shreds (if using) and bake for an additional 20-25 minutes or until heated through.
Cooking Time: 45-50 minutes
Smoky Vegan Polenta with BBQ Jackfruit
Discover a plant-based twist on traditional BBQ fare with this smoky polenta and tender jackfruit combination.
Ingredients:
– 1 cup cornmeal
– 2 cups water
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 cup vegan butter or margarine, melted
– 1 (14 oz) can jackfruit in BBQ sauce
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, whisk together cornmeal and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low and simmer for 5-7 minutes or until thickened, stirring occasionally.
4. Stir in smoked paprika, garlic powder, and salt.
5. Add melted vegan butter or margarine and stir until combined.
6. Transfer the polenta to a baking dish and top with BBQ jackfruit.
7. Bake for 20-25 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Vegan Polenta Breakfast Bowl with Avocado and Salsa
Start your day off right with this creamy and flavorful vegan breakfast bowl featuring tender polenta, ripe avocado, and a tangy kick of salsa.
Ingredients:
– 1 cup polenta
– 2 cups water or plant-based milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 ripe avocado, diced
– 1/4 cup vegan salsa (homemade or store-bought)
– Optional toppings: chopped fresh cilantro, sliced radishes, and/or crumbled vegan cheese
Instructions:
1. Bring the water or plant-based milk to a boil in a medium saucepan.
2. Gradually whisk in the polenta and reduce heat to low.
3. Simmer for 5-7 minutes or until thickened, stirring frequently.
4. Remove from heat and stir in salt and black pepper.
5. Divide the cooked polenta into bowls.
6. Top with diced avocado, vegan salsa, and any desired optional toppings.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Vegan Polenta with Caramelized Onions and Balsamic Glaze
Vegan Polenta with Caramelized Onions and Balsamic Glaze: A rich and savory side dish that’s perfect for special occasions or everyday meals.
Ingredients:
– 1 cup polenta
– 4 cups water
– 1 tablespoon olive oil
– 2 large onions, thinly sliced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup balsamic glaze (homemade or store-bought)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the polenta according to package instructions, substituting water with vegetable broth for added flavor.
3. In a large skillet, heat the olive oil over medium-low heat. Add sliced onions and cook, stirring occasionally, for 30-40 minutes or until caramelized and golden brown.
4. Once the polenta is cooked, stir in salt and black pepper to taste.
5. To assemble, place a scoop of warm polenta on a serving plate, top with caramelized onions, and drizzle with balsamic glaze.
Cooking Time: 45-50 minutes (including cooking time for polenta)
Creamy Vegan Polenta with Lentil Bolognese
Enjoy a comforting and nutritious plant-based twist on classic Italian comfort food. This creamy polenta pairs perfectly with the hearty lentil bolognese sauce, making for a satisfying and filling meal.
Ingredients:
For the polenta:
– 1 cup cornmeal
– 4 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon salt
For the lentil bolognese:
– 1 cup cooked lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Cook the polenta according to package instructions, whisking constantly.
2. While the polenta cooks, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and carrot; cook until tender, about 5 minutes.
3. Add the cooked lentils, crushed tomatoes, tomato paste, oregano, smoked paprika, salt, and pepper. Simmer for 10-15 minutes or until the sauce has thickened slightly.
4. Serve the lentil bolognese over the creamy polenta. Garnish with fresh basil leaves.
Cooking Time: 25-30 minutes
Vegan Polenta Stuffed Peppers
This recipe combines the comforting warmth of polenta with the sweetness of roasted peppers, all wrapped up in a flavorful vegan package.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked polenta
– 1/2 cup black beans, cooked and mashed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: nutritional yeast for an extra cheesy flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix together polenta, black beans, cilantro, olive oil, onion, and garlic.
4. Stuff each pepper with the polenta mixture, filling to the top.
5. Cover with foil and bake for 30 minutes.
6. Remove foil and bake an additional 15-20 minutes, or until peppers are tender.
7. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Vegan Polenta with Pesto and Roasted Cherry Tomatoes
Vegan Polenta with Pesto and Roasted Cherry Tomatoes Recipe
Summary: A comforting and flavorful vegan dish, this recipe combines creamy polenta with the bold flavors of pesto and roasted cherry tomatoes.
Ingredients:
– 1 cup polenta
– 4 cups water
– 2 tablespoons olive oil
– 1/2 cup pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Bring the water to a boil in a medium saucepan. Gradually whisk in the polenta and reduce heat to low. Cook for about 5 minutes or until thickened.
2. Stir in the olive oil and pesto until well combined.
3. Preheat oven to 400°F (200°C). Toss cherry tomatoes with salt and pepper, and spread on a baking sheet. Roast for 15-20 minutes, or until tender.
4. Serve the polenta warm, topped with roasted cherry tomatoes and garnished with fresh basil leaves if desired.
Cooking Time: 25-30 minutes
Vegan Polenta Shepherd’s Pie
This hearty vegan twist on a classic comfort food combines creamy polenta with a rich lentil and vegetable stew, topped with a crispy mashed potato crust. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup polenta
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 1 cup mixed vegetables (such as carrots, zucchini, bell peppers)
– 1 teaspoon tomato paste
– Salt and pepper to taste
– 2-3 medium-sized potatoes, peeled and chopped
– Optional: nutritional yeast for an extra cheesy flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the polenta according to package instructions or by bringing water or broth to a boil, then whisking in cornmeal and reducing heat to simmer for 10-15 minutes.
3. In a large skillet, sauté onion and garlic until softened. Add lentils, mixed vegetables, tomato paste, salt, and pepper. Cook for 5-7 minutes or until the lentils are tender.
4. Top the lentil mixture with mashed potatoes. If desired, sprinkle with nutritional yeast for an extra cheesy flavor.
5. Bake for 25-30 minutes or until the potatoes are golden brown.
Cooking Time: 45-50 minutes
Vegan Polenta with Coconut Curry Sauce
Warm up with a comforting bowl of creamy polenta paired with the rich flavors of coconut curry sauce, a perfect vegan delight.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water or non-dairy milk
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Bring water or non-dairy milk to a boil in a medium saucepan. Gradually whisk in polenta cornmeal.
2. Reduce heat to medium-low; cook, stirring frequently, for 5-7 minutes or until thickened.
3. Stir in olive oil, onion, and garlic. Cook for an additional minute.
4. In a small bowl, whisk together coconut milk, curry powder, and cumin. Add salt and pepper to taste.
5. Simmer the sauce over low heat for 2-3 minutes or until slightly thickened.
6. Serve polenta with coconut curry sauce spooned on top.
Cooking Time: 15-20 minutes
Vegan Polenta and Black Bean Tacos
Vegan Polenta and Black Bean Tacos: A flavorful and nutritious vegan twist on traditional tacos!
Ingredients:
– 1 cup polenta
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 4 corn tortillas
– Optional toppings: avocado, salsa, shredded lettuce, diced tomatoes
Instructions:
1. Bring the polenta and water to a boil in a medium saucepan. Reduce heat to low and simmer for 20-25 minutes or until creamy.
2. In a large skillet, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add black beans, cumin, and chili powder to the skillet. Cook for an additional 2-3 minutes or until heated through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning polenta onto a tortilla, followed by black bean mixture. Top with desired toppings.
Cooking Time: 25-30 minutes
Vegan Polenta with Lemon Herb Tofu
This creamy vegan polenta pairs perfectly with the bright and citrusy flavors of lemon herb tofu, making for a delightful and satisfying meal.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water or non-dairy milk
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1 block firm tofu (14 oz), drained and crumbled
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– 1 clove garlic, minced
Instructions:
1. In a medium saucepan, bring the water or non-dairy milk to a boil.
2. Gradually whisk in the polenta cornmeal and salt. Reduce heat to low; cook for 5-7 minutes, stirring frequently, until thickened.
3. Stir in the olive oil, then transfer the polenta to a serving dish.
4. In a small bowl, mix together the lemon juice, parsley, basil, and garlic.
5. Top the polenta with the crumbled tofu and spoon the lemon herb mixture over the top.
Cooking Time:
– Polenta: 5-7 minutes
– Tofu preparation: 2 minutes
Total Cooking Time: 7-9 minutes
Summary
Indulge in the creamy goodness of vegan polenta with these 18 deliciously satisfying recipes! From classic comfort dishes to innovative twists, this collection has something for everyone. Try pairing polenta with roasted vegetables, tomato basil sauce, or wild mushroom ragout for a hearty and flavorful meal. Or, go bold with garlic herb fries, stuffed peppers, or BBQ jackfruit. And don’t forget the breakfast bowl with avocado and salsa! With these easy-to-make recipes, you’ll be enjoying creamy, plant-based goodness in no time.
