Polenta with Crimini Mushrooms

Polenta with Crimini Mushrooms (with red pepper, eggplant and sun-dried tomato sauce) Emira's food journal: http://on.fb.me/1t8eT2E


  • 1 tube of prepared polenta
  • 1 pack of crimini mushrooms
  • a small handful of sun-dried tomatoes
  • 1 red pepper
  • 1 eggplant
  • 2 tomatoes
  • 1 cup of green onions
  • 2 heaping tbsp of vegan cream cheese
  • half an onion (or a small onion)
  • 5-6 garlic cloves
  • black pepper
  • salt
  • a pinch of cayenne to taste


1. Chop red pepper + eggplant into fine cubes and saute in a large pan with olive oil, until somewhat soggy and brown.

2. Cut onion and sun-dried tomatoes and add to the pan, stir around until soggy and brown.

3. Once it’s cooled down a bit, pour into a blender and add the garlic, tomatoes, vegan cream cheese, (salt, pepper and cayenne to taste)

4. Let the sauce cool down and saute mushrooms until brown and firm (add a little salt and pepper).

5. Cut the polenta and place on a plate then pour the sauce over it and mushrooms last.

6. Garnish with green onions, crushed walnuts and Italian parsley (or fresh mint)

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