Step 1

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

Step 2

Add the chopped vegetables and chickpeas to a baking pan.

Step 3

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

Step 4

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

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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.

Step 9

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

Step 10

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!