Creamy Polenta with Mushrooms and Chickpeas

976
AD Kitchen

Creamy Polenta with Mushrooms and Chickpeas is a great gluten-free vegan alternative for any grain, or for mashed potatoes.

2
1/2 cup polenta
2 1/2 cups water
1/2 vegetable bouillon cube
100 g white button mushrooms
120 g drained cooked chickpeas
5 tablespoons tomato paste
1 tablespoon olive oil
1 red onion
1 pinch salt
1/2 tablespoon tamari sauce
1 pinch black pepper
1/3 teaspoon dried oregano
  • How to cook polenta: Add 1 1/2 cup water in a medium size pot and add vegetable bouillon cube. Bring to boil. Reduce the heat to low to medium. Add polenta and 1/2 cup of water....
    See the full directions on my site
Nutritions

Calories
677

Sodium
1000mg
41% DV

Fat
33g
50% DV

Protein
32g
64% DV

Carbs
82g
27% DV

Fiber
17g
70% DV