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13Ingredients
15Minutes
240Calories
Ingredients
US|METRIC
- 1 cup polenta (150 g, see recipe notes*)
- 3/4 cup full fat coconut milk (*, 200 ml)
- 1 1/4 cups vegetable broth (300 ml)
- 3 tablespoons nutritional yeast flakes (or vegan parmesan cheese, optional)
- 1 tablespoon olive oil (or coconut oil)
- 1 onion (sliced)
- 7 ounces mushrooms (200 g sliced)
- 2 cloves garlic (minced)
- 2 tablespoons soy sauce
- 2 cups spinach (roughly chopped)
- salt
- black pepper
- 3 tablespoons pine nuts (options see text above)
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NutritionView More
240Calories
Sodium44% DV1050mg
Fat31% DV20g
Protein10% DV5g
Carbs5% DV16g
Fiber16% DV4g
| Calories240Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol |
| Sodium1050mg44% |
| Potassium580mg17% |
| Protein5g10% |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber4g16% |
| Sugars5g10% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Megan 11 days ago
★★★★★
This recipe is so healthy, I added a bit more soy sauce to the mushrooms during the final prep so more mushroom flavor would be produced. I would say you only need 1/2 of an onion tops per recipe, other than that this was fantastic. Loved it.