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Main mealVegetarianBalancedMediterraneanVeganGrains & porridgesLegumes€€

Creamy Polenta with Mushrooms and Smoked Tofu

Name: Creamy Polenta with Mushrooms and Smoked Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 200 g INSTANT POLENTA; 800 ml Soup, SWANSON, vegetable broth; 3 tbsp NUTRITIONAL YEAST; 1 tbsp Oil, olive, extra virgin; 1 pinch Salt, table, iodized; 400 g Mushrooms, white button; 200 g MORI-NU, Tofu, silken, firm; 2 clove Garlic, raw; 1 tsp Spices, thyme, dried; 1 handful Parsley, fresh; 2 tbsp Soy sauce made from soy (tamari); 1 pinch Spices, pepper, black

Discover the perfect recipe for mushroom polenta, enriched with protein-rich tofu and aromatic spices. This vegan mushroom polenta is the ideal choice for a warm, filling and balanced lunch.

Prep time10 min

Cook time20 min

Total time30 min

Servings4

Recipe

For the polenta

INSTANT POLENTA200 gSoup, SWANSON, vegetable broth800 mlNUTRITIONAL YEAST3 tbspOil, olive, extra virgin1 tbspSalt, table, iodized1 pinch

For the mushroom filling

Mushrooms, white button400 gMORI-NU, Tofu, silken, firm200 gGarlic, raw2 cloveSpices, thyme, dried1 tspParsley, fresh1 handfulSoy sauce made from soy (tamari)2 tbspSpices, pepper, black1 pinch

Double-bottomed pot,Large pan,Whisk,Knife

Per servingTotal

Calories:320.4 kcal1281.4 kcal

Protein:13.7 g54.8 g

Carbohydrates:47.2 g188.7 g

Fiber:3 g11.8 g

Water:340.1 ml1360.5 ml

Fat:6.3 g25.1 g

Micronutrients

Sugar:4 g15.8 g

Saturated fat:1.2 g4.7 g

Cholesterol:0 mg0 mg

Sodium:1098.4 mg4393.6 mg

Potassium:683.2 mg2732.9 mg

Calcium:56.7 mg226.6 mg

Iron:3.3 mg13.2 mg

Magnesium:32 mg128 mg

Zinc:1.1 mg4.2 mg

Phosphorus:153.1 mg612.5 mg

Vitamin C:7.3 mg29.3 mg

Vitamin A:40.9 µg163.7 µg

Vitamin D:0.2 µg0.8 µg

Vitamin B12:0.1 µg0.2 µg

Instructions

1Bring the vegetable stock to a boil in a pot. While whisking constantly, slowly pour in the cornmeal to prevent lumps from forming.
2Reduce the heat to a minimum and cook the polenta for about 15–20 minutes (or according to the package instructions), stirring occasionally. At the end, stir in the nutritional yeast and olive oil.
3While the polenta is cooking, clean the mushrooms and slice them. Cut the smoked tofu into small cubes.
4Heat a little oil in a pan and fry the mushrooms over high heat until golden brown. Add the tofu and fry for another 5 minutes.
5Add the garlic, thyme and pepper. Once the garlic becomes fragrant, pour in the tamari sauce and cook for another minute to let the flavors combine.
6Divide the creamy polenta among plates, top with the mushroom and tofu mixture, and sprinkle with fresh parsley.

Nutritional benefits

Thanks to its high content of dietary fiber and plant-based protein from tofu, this meal contributes to a long-lasting feeling of fullness and stable blood sugar levels.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.