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creamy vegan polenta with butternut squash and chickpeas


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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 2


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Step 1

Pre-heat oven to 180C (356F). Place chickpeas on an absorbent towel and dry them gently. Transfer to a baking dish alongside the butternut quash. Add smoked paprika, ground coriander, salt, and black pepper, and drizzle with some oil. Mix until well coated and roast for about 25-30 minutes or until golden.

Step 2

In the meant time, prepare the caramelized onion. Heat 1-2 Tbsp oil in a pot. Once hot, add the red onion and cook for 15 minutes over medium-low heat. Stir occasionally to prevent burning. Once the onion looks nice and brown, add soy sauce and 1/4 cup water of water and simmer for 5 more minutes. Remove from the pot.

Step 3

Prepare the polenta by adding 1 cup water, 1 cup coconut milk, and salt and bring to a boil. Turn the heat off and slowly start adding the polenta, whisking constantly. Once it thickens, add nutritional yeast and whisk for 1-2 minutes more until it a creamy polenta is formed.

Step 4

Take the chickpeas and squash out of the oven and assemble. Add polenta on the bottom and top with caramelized onion and the rest of the components. Enjoy immediately

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