Vegan Polenta Primavera: Bell Pepper, Zucchini, Mushrooms & Grape Tomatoes

Name: Vegan Polenta Primavera: Bell Pepper, Zucchini, Mushrooms & Grape Tomatoes
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: ½ tsp black pepper; 8 oz button mushrooms; 1 tbsp cooking oil; 2 cloves garlic; 1 c grape tomatoes; 1 unit green bell pepper; 2 tbsp nutritional yeast; 2 tbsp olive oil; 8 oz precooked polenta; 1 tsp salt; 2 unit scallions; 1 unit veggie stock concentrate; 1 unit zucchini

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#Vegan #Carb Conscious #Fiber Powered #Calorie Smart #Veggie

👥 2 servings 📊 Medium ⏱️ Prep Time: 10 minutes 🔥 Cook Time: 20 minutes source_chef: Christina Boateng

🥘 Ingredients

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

🍳 Cookware

large pan

1

green bell pepper veggie stock concentrate precooked polenta zucchini garlic nutritional yeast grape tomatoes scallions button mushrooms olive oil cooking oil salt black pepper

green bell pepper: 1 unit, veggie stock concentrate: 1 unit, precooked polenta: 8 oz, zucchini: 1 unit, garlic: 2 cloves, nutritional yeast: 2 tbsp, grape tomatoes: 1 c, scallions: 2 unit, button mushrooms: 8 oz, olive oil: 2 tbsp, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
2

Wash and dry all produce.
3

Heat a large pan over medium-high heat. Add olive oil, green bell pepper(diced), button mushrooms(sliced), and zucchini(sliced). Season with salt and black pepper. Cook, stirring occasionally, until veggies are browned and just softened ⏱️ 6 minutes .