Cashew Polenta With Mushrooms And Tomato-Pomegranate Reduction Recipe
Recipe By Honest Cooking
Polenta makes for a gluten-free "crust" in this tart-like vegetarian dinner full of unexpected flavors.
4.2
15 Rating -
Rate
Vegdiet
35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Cashew Polenta With Mushrooms And Tomato-Pomegranate Reduction Recipe
- 1/4 cup Instant polenta
- 3/4 cup Cashew milk
- 0.13 teaspoon Salt
- teaspoon Black pepper
- 0.13 teaspoon Dried oregano
- 1/4 teaspoon Veggie broth powder optional
- 1/2 tablespoon Extra virgin olive oil
- 1/4 pound Assorted mushrooms, sliced
- 0.06 teaspoon Salt
- teaspoon Pepper
- 1/2 Garlic cloves grated
- 0.13 Fresh grated parsley
- 1/4 teaspoon Herbes De Provence
- As required Cooking spray
- As required Parley to garnish
- 1/2 tablespoon Tomato paste
- 1/4 teaspoon Extra virgin olive oil
- 0.13 cup Pomegranate juice
- 1/2 teaspoon Sugar
Nutrition
value
value
1037
calories per serving
63 g Fat44 g Protein72 g Carbs51 g FiberOther
Current Totals
- Fat63g
- Protein44g
- Carbs72g
- Fiber51g
MacroNutrients
- Carbs72g
- Protein44g
- Fiber51g
Fats
- Fat63g
Vitamins & Minerals
- Calcium62mg
- Iron18mg
- Vitamin A77mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B61mg
- Vitamin B957mcg
- Vitamin B12< 1mcg
- Vitamin C7mg
- Vitamin E2mg
- Copper7mcg
- Magnesium511mg
- Manganese4mg
- Phosphorus1374mg
- Selenium16mcg
- Zinc16mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking