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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
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Course: Vegetarian Lunch + Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 bowls

Ingredients 

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
  • 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!