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    Home » All Recipes » Vegetarian Lunch + Dinner

    Vegan Polenta with Balsamic Roasted Vegetables & Chickpeas

    Published: Dec 15, 2020 · Modified: Apr 21, 2022 by Megan · This post may contain affiliate links.

    4.2K shares
    Jump to Recipe
    picture of polenta and roasted vegetables with text overlay "creamy polenta with balsamic veggies, vega, GF, easy to make!".

    Vegan Polenta with Balsamic Roasted Vegetables & Chickpeas makes the absolute best weeknight dinner recipe! The balsamic marinade gives these veggies a sweet flavor that pairs perfectly with creamy & savory vegan polenta.

    bowl of polenta with roasted carrots, broccoli, chickpeas on top.

    It's that time of year when we are all craving cozy comfort food. However, that doesn't mean it can't be healthy AND delicious.

    Enter in-the best creamy vegan polenta recipe filled with roasted vegetables, crispy chickpeas, and a balsamic glaze. YUM!

    How to make balsamic roasted vegetables

    The first step is to roast the veggies & chickpeas in a balsamic marinade.

    Since I used pre-cut veggies, we save a ton of time by adding them directly to the tray along with the chickpeas and then coating them with the balsamic marinade. Also, I do like to whisk together the balsamic marinade ingredients in a separate bowl before adding it to the tray so it gets evenly distributed.

    Then, mix everything together with your hands (or a spoon) until all the veggies and chickpeas are evenly coated.

    Bake the veggies & chickpeas at 375F for 25-30 minutes until crispy and cooked through!

    three pictures of veggies and chickpeas before and after being roasted
    Left: Balsamic Roasted Veggie Ingredients, Middle: Roasted Veggies & Chickpeas before baking, Right: Roasted Veggies & Chickpeas after baking

    Can I make this vegan polenta with different vegetables?

    Of course! Just keep in mind that roasting times vary based on the veggies.

    While the Earthbound Farm Organic Vegetable Medley bags I used can all be roasted together if you add additional vegetables you may need to adjust the cooking time for them.

    How to cook vegan polenta

    While the veggies are roasting, make the polenta.

    Tips to cook polenta

    When it comes to polenta, there are a few tips & tricks to make this recipe creamy every time!

    • First, bring the broth to a boil.
    • Then, turn down the heat & gradually stir in ¼ cup polenta, making sure to stir while adding.
    • Add in the remaining polenta ¼ cup at a time, continuing to stir the entire time you are adding polenta.
    two pictures of a pot of polenta getting butter, spices, and salt added

    Adding the polenta gradually & continually stirring helps prevent the polenta from clumping up!

    Continue cooking the polenta for another 1-2 minutes, stirring frequently, until the polenta starts to thicken. Then, cover and cook another 10 minutes until thick, stirring every few minutes.

    Keep in mind, that some polenta brands do take longer to cook (I've seen some up to an hour!), so always follow the recommended cooking time on package instructions. If your polenta thickens too much, just add in a little extra broth or even some plant-based milk.

    Once the polenta is cooked, remove the lid and add the vegan butter, nutritional yeast, and spices. Finish by stirring together until nice and creamy and adding the roasted veggies on top.

    two bowls of polenta with roasted veggies on top and a tray of roasted veggies on the side

    FAQ & Substitutions:

    How do I store leftover polenta?

    Leftover polenta and veggies can be stored in a closed container in the fridge for 3-5 days. This dish does not freeze well.

    What polenta works best in this recipe?

    If you've ever gone shopping for polenta, there are a lot of options out there. The first option is a block of already cooked polenta. Avoid that for this recipe.

    The other two choices are consistent grind or stone-grind polenta/cornmeal. If you are newer to cooking polenta, definitely look for a consistent grind as it will cook up more uniform and evenly. Keep in mind, that the cooking time of polenta varies based on what you use, so always try to follow the cooking guidelines on timing!

    Polenta Troubleshooting:

    My polenta got clumpy: This is usually due to not adding the polenta in gradually. Also, you really need to stir the ENTIRE time you are adding polenta into the pot. This is why I like to add the polenta ¼ cup at a time. It prevents me from adding too much at a time and helps me consistently stir.

    My polenta is not thickening: This can be due to two things. The first is not adding enough broth/water to the dish as you need enough for all the cornmeal to soak it up and before thick and creamy. The second is from not cooking the polenta long enough. If you are in doubt or your polenta is still gritty, just add in more broth and cook the polenta a little longer!

    spoon digging into bowl of polenta with roasted veggies

    I hope you love these Vegan Polenta Bowls with Roasted Balsamic Veggies & Chickpeas. Enjoy this vegan comfort food!

    -TSG

    More healthy comfort food dinner recipes you will love:

    • acorn squash stuffed with wild rice, apples, mushrooms, kale, topped with fresh sage & fresh thyme
      Vegan Apple Wild Rice Stuffed Acorn Squash
    • a bowl of penne with lemon sauce, asparagus, and basil
      Vegan Asparagus Chickpea Pasta
    • two bowls of soup with crispy chickpeas and oreganos on top with sides of extra chickpeas and toasted bread
      Vegan Roasted Cauliflower Carrot Soup (GF)
    • close up overhead shot of bowl of quinoa butternut squash and bean chili with avocado slices, jalapeño slices, fresh cilantro, and bread on top
      Vegan Butternut Squash Quinoa Chili

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    a bowl of polenta with roasted carrots, broccoli, cauliflower, and chickpeas on top

    Vegan Polenta with Balsamic Roasted Vegetables and Chickpeas

    Creamy & flavorful polenta topped with sweet balsamic roasted veggies & crispy chickpeas!
    4.89 from 9 votes
    Print Pin
    Course: Vegetarian Lunch + Dinner
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 4 bowls
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Balsamic Roasted Veggies & Chickpeas

    • 15 oz canned chickpeas about 1 ½ cups cooked chickpeas
    • 2 packages Earthbound Farm Organic Vegetable Medley baby carrots, broccoli, cauliflower
    • ⅓ cup balsamic vinegar
    • 3 tablespoon avocado oil
    • 2 tablespoon maple syrup
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper

    Vegan polenta

    • 3 cups vegetable broth or water
    • ½ teaspoon salt
    • ¾ cup polenta cornmeal
    • ¼ cup vegan butter
    • 2 tablespoon nutritional yeast
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian spices can sub with dried parsley or basil
    • Salt & pepper to taste if needed
    • Balsamic Vinegar optional, to drizzle on top

    Instructions

    • Preheat the oven to 375F. Strain, rinse, and dry the chickpeas completely.
    • Add the chopped vegetables and chickpeas to a baking pan.
    • Then, whisk together the balsamic vinegar, oil, maple syrup, garlic powder, salt, and pepper in a small bowl.
    • Pour the balsamic marinade on top of the tray of veggies & chickpeas and mix together until evenly coated.
    • 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.
    • While the veggies & chickpeas are roasting, make the vegan polenta.
    • Add 3 cups broth (or water) and ½ tsp salt to a saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and gradually add in the polenta ¼ cup at a time. For the best results, stream the polenta in gradually and stir continuously while adding it to the pot.
    • 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.
    • Remove the cooked polenta from the heat and mix in the vegan butter, nutritional yeast, garlic powder, Italian spices, salt, & pepper.
    • 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!

    Notes

    • Leftovers can be stored in the fridge in a closed container for 3-5 days. This dish does not freeze well due to the polenta.
    • If polenta gets too clumpy, it is likely due to not adding it in gradually while stirring the entire time. Try adding polenta ¼ cup at a time to avoid clumpy polenta.
    • If polenta is not getting thick, it likely hasn't been cooked long enough or there is not enough broth to cook the cornmeal. 

    Nutrition

    Serving: 1g | Calories: 507kcal | Carbohydrates: 66g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 1768mg | Potassium: 753mg | Fiber: 10g | Sugar: 17g | Vitamin A: 22316IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 3mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Kristan says

      May 15, 2022 at 10:19 pm

      5 stars
      This dish was amazing, thanks so much Megan. I've never made polenta before so wasn't sure how'd it go but this was a hit. Definitely a new favourite and will be making it again.

      Reply
      • Megan says

        May 16, 2022 at 3:07 pm

        So happy you enjoyed it!! Thanks for the review 🙂

        Reply
    2. Elizabeth says

      January 05, 2022 at 12:26 pm

      5 stars
      This was an amazing recipe. It also seems flexible regarding the vegetables. I had a package of Trader Joe's Holiday Hash (all minced vegetables) that I wanted to use up and they were excellent with the chickpeas. Additionally, I added some roasted potatoes and balsamic glazed carrots to the bowls. So happy to find a vegan recipe for polenta. This is a keeper.

      Reply
      • Megan says

        January 05, 2022 at 2:20 pm

        So happy you were able to make it work with the veggies you have on hand- and love the addition of potatoes too- YUM! Thanks for sharing 🙂

        Reply
    3. Melissa says

      November 23, 2021 at 3:55 am

      This was absolutely delicious and perfect for a cold fall evening. So quick and so good!!

      Reply
      • Megan says

        November 23, 2021 at 2:29 pm

        Thank you so much for sharing, glad you enjoyed it 🙂

        Reply
    4. Amanda says

      December 16, 2020 at 8:10 pm

      OMG this sounds so delish, I will 100% be making this for dinner this week! Can't wait to see what you come up with next.

      ~ XOXO, Amanda

      Reply
      • Megan Horowitch says

        December 17, 2020 at 1:42 am

        Thank you, hope you love it!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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