Mediterranean Vegetable Polenta Recipe
Recipe By Tori Avey
Heart-healthy, satisfying vegan entree recipe with creamy turmeric polenta and a flavorful mediterranean vegetable ragout. Easy weeknight meal.
4.7
24 Rating -
Rate
1hr total
15minsPrep
1hr total
15m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mediterranean Vegetable Polenta Recipe
- 1.50 tablespoon Extra Virgin Olive Oil Divided
- 4 ounce Mushrooms Chopped
- 3/4 cup Onion diced small
- 0.88 teaspoon Salt Divided
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Cumin
- 1/4 teaspoon Crushed Red Pepper
- 1/4 teaspoon Coriander
- 0.06 teaspoon Cinnamon
- pinch Pinch black pepper
- 2 Cloves garlic minced
- 1/2 tablespoon Balsamic vinegar
- 0.88 cup Cooked chickpeas or 1 can chickpeas, drained and rinsed
- 0.88 cup Diced fresh tomatoes or 1 can diced tomatoes
- 2 Whole medium squash diced
- 1/2 Large eggplant diced
- 1/2 Whole red bell pepper diced
- 1/4 cup Sun dried tomatoes chopped
- 0.13 cup Fresh Basil Chopped
- 1.50 cup Water
- 1 cup Unsweetened coconut milk
- 1/2 teaspoon Turmeric
- 0.63 cup Cornmeal, fine ground
Nutrition
value
value
1413
calories per serving
94 g Fat45 g Protein93 g Carbs76 g FiberOther
Current Totals
- Fat94g
- Protein45g
- Carbs93g
- Fiber76g
MacroNutrients
- Carbs93g
- Protein45g
- Fiber76g
Fats
- Fat94g
Vitamins & Minerals
- Calcium441mg
- Iron21mg
- Vitamin A3053mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B61mg
- Vitamin B9608mcg
- Vitamin B120mcg
- Vitamin C175mg
- Vitamin E12mg
- Copper3mcg
- Magnesium497mg
- Manganese11mg
- Phosphorus695mg
- Selenium79mcg
- Zinc9mg
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 Tori Avey