Imagine diving into a bowl of pure comfort that challenges everything you thought you knew about vegan cuisine. This Seriously Good Vegan Polenta Carbonara is not just a recipe—it's a culinary revolution that transforms humble ingredients into a luxurious, creamy masterpiece. Forget bland plant-based dishes; this Italian-inspired creation will make your taste buds dance and convince even the most skeptical meat-lovers that vegan food can be incredibly indulgent and satisfying.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup cashew cream
- 1/2 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped parsley
Instructions
- Begin by gathering all your ingredients: 1 cup of polenta, 4 cups of vegetable broth, 1 cup of cashew cream, 1/2 cup of nutritional yeast, 1/2 teaspoon of garlic powder, 1/4 teaspoon of black pepper, and 1/4 cup of chopped parsley.
- In a large saucepan, bring the 4 cups of vegetable broth to a boil over medium-high heat. Make sure to stir occasionally to prevent any sticking at the bottom.
- Once the broth is boiling, gradually whisk in the 1 cup of polenta. This will help prevent lumps from forming. Reduce the heat to low.
- Continue to cook the polenta on low heat, stirring frequently, for about 15-20 minutes until it thickens and becomes creamy. If the polenta becomes too thick, you can add a little more vegetable broth or water to achieve your desired consistency.
- While the polenta is cooking, prepare the sauce. In a separate bowl, combine the 1 cup of cashew cream, 1/2 cup of nutritional yeast, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper. Mix well until smooth and creamy.
- Once the polenta is cooked, remove it from the heat and stir in the cashew cream mixture. Mix thoroughly until the polenta is well combined with the sauce, creating a rich and creamy texture.
- Before serving, fold in the 1/4 cup of chopped parsley for a fresh flavor and vibrant color.
- Serve the vegan polenta carbonara hot, garnished with additional parsley if desired. Enjoy your delicious and comforting Italian-inspired dish!
Tips
- Whisk with Confidence: When adding polenta to boiling broth, pour slowly and whisk constantly to prevent lumps from forming.
- Consistency is Key: Monitor your polenta's thickness and don't hesitate to add extra broth if it becomes too dense.
- Cashew Cream Magic: For the smoothest sauce, blend your cashews until completely silky before mixing with other ingredients.
- Nutritional Yeast Tip: Toast the nutritional yeast briefly in a dry pan before adding to enhance its cheesy, nutty flavor.
- Fresh Herb Hack: Add parsley just before serving to maintain its vibrant color and fresh flavor profile.
- Make-Ahead Friendly: This dish can be prepared in advance and reheated gently with a splash of vegetable broth to restore creaminess.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
