Meatless Monday with Vegan Baked Veggie-Packed Mushroom Polenta | Miratel Solutions

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Meatless Monday with Vegan Baked Veggie-Packed Mushroom Polenta

Welcome to the Miratel blog and to our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment

Mushrooms are such a healthy and versatile food. There are so many varieties, each with their own unique taste and texture. They are often used as a meat substitute for vegans because their texture can easily mimic meat. Mushrooms are combined with other veggies and polenta to create a great dish in today’s recipe for Vegan Baked Veggie-Packed Mushroom Polenta. According to the chef who created this great recipe, “This baked mushroom polenta is an excellent dish to bring to all of your holiday potlucks and parties! Everyone will love the crispy crust and tender, veggie-packed insides.” Thank you to Maja Brekalo of Delicious and Healthy by Maya for this great recipe along with the great folks at One Green Planet for sharing it.

INGREDIENTS (serves 4)

  • 1 cup polentaVegan Baked Veggie-Packed Mushroom Polenta
  • 4 cups water
  • 2 pinches salt
  • 1/2 -2/3 cup onions
  • 3 spring onions
  • Wild garlic (optional)
  • 2 cups mushrooms
  • 2 tablespoons of shoyu
  • Salt and Chili powder to taste
  • 1/2 cup soy cream
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil

PREPARATION

  1. Preheat oven to 350℉. If you can, put your oven in ventilating mode, it’s better for the crust.
  2. Boil 4 cups of water. When boiling, add 2 pinches of salt and stir with a wooden spoon to create a vortex, then slowly pour in 1 cup polenta, stirring while pouring it in.
  3. Keep stirring until the polenta starts boiling. Cover with a tight lid and cook on the lowest flame for 15 minutes.
  4. Prepare the veggies.
  5. Sauté onions with olive oil and a pinch of salt until slightly wilted. Add mushrooms. Season with shoyu, freshly ground pepper and chili.
  6. Sauté for another minute or so; add spring onions or wild garlic if using. When veggies are almost done (it will take maybe another 2 minutes), add soy cream (or the alternative) and lemon juice, then cooked polenta and season to taste with more salt, shoyu and spices. You may also add another teaspoon of olive oil.
  7. Transfer into a dish or pan lined with parchment paper.
  8. Bake for about 15 minutes until the golden crust forms.
  9. Leave it to slightly set and cool so you can cut it into wedges more neatly.
  10. Store the leftovers in the fridge up to two days.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

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