Vegan Polenta Primavera

🥘 Ingredients

• black pepper
• button mushrooms
  8 oz
• cooking oil
  1 tsp
• garlic
  4 clove
• grape tomatoes
  8 oz
• green bell pepper
  2 unit
• nutritional yeast
  ½ tsp
• olive oil
  2 tsp
• precooked polenta
  2 unit
• salt
• scallions
  4 unit
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

• small bowl
• large pan
• small pot
• potato masher

1. 

   1

   Wash and dry produce. Core, deseed, and dice green bell pepper into ½-inch pieces. Trim and quarter button mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve grape tomatoes . Peel and mince or grate garlic . Trim and thinly slice scallions , separating whites from greens. Transfer nutritional yeast (1 tsp for 4 servings) to a small bowl ; set aside for serving. (You'll use the rest of the nutritional yeast in Step 3.)

   green bell pepper: 2 unit, button mushrooms: 8 oz, zucchini: 2 unit, grape tomatoes: 8 oz, garlic: 4 clove, scallions: 4 unit, nutritional yeast: ½ tsp
2. 

   2

   Heat olive oil in a large pan over medium-high heat. Add bell pepper, mushrooms, and zucchini; season with salt and black pepper . Cook, stirring occasionally, until veggies are browned and just softened, ⏱️ 5-7 minutes . TIP: While veggies cook, move on to Step 3! In the last minute of cooking, add tomatoes and garlic; cook, stirring, until fragrant, ⏱️ 30 seconds . Add 2 TBSP water (4 TBSP for 4) and cook, stirring constantly, until liquid has mostly reduced, about 1 minute. Season with salt and pepper.

   olive oil: 2 tsp, salt, black pepper
3. 

   3

   While veggies cook, heat cooking oil in a small pot over medium heat. Add scallion whites and cook, stirring occasionally, until fragrant, ⏱️ 1-2 minutes . Add precooked polenta , veggie stock concentrate , and ⅓ cup water (⅔ cup for 4 servings). Mash with a potato masher or fork until mostly smooth, ⏱️ 30-60 seconds . Add remaining nutritional yeast and cook, stirring, until thickened and warmed through, ⏱️ 4-5 minutes . Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, add water 1 TBSP at a time until it reaches desired consistency.

   cooking oil: 1 tsp, precooked polenta: 2 unit, veggie stock concentrate: 2 unit
4. 

   4

   Divide polenta between shallow bowls. Top with sautéed veggies. Sprinkle with reserved nutritional yeast and scallion greens. Serve.