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Creamy Lemon Polenta with Oven-Grilled Veggies

06.20.2020 by antonia Leave a Comment

Dear friends, today I would like to introduce you to a new easy vegan recipe – a creamy lemon polenta with oven-grilled veggies. Admittedly, it looks like more effort than it actually takes. You can easily prepare it after you return home from a long day’s work and feel already like half-sleep.

It doesn’t take more time than waiting in the queue at McDrive or to mix and warm up a lot of processed ingredients for a warm dinner, I promise! So: The Creamy Lemon Polenta with Oven-Grilled Veggies is worth the actually non-existent effort, it’s very tasty and it’s good for your health 🙂

biogemüse, bioland gemüse, gelbe bete

It’s the typical recipe where my honey always says: Oh my Gosh, it’s already half past seven. Isn’t that to late to cook dinner? Then I always say: Wait! And suddenly – boom! – dinner is ready and he is sitting at the table at 8 p.m., happy as a lark that he gets something decent to eat after a 12-hour day. You can also take vegetables other than the ones I used here. The main thing is that you let them cook in the oven for the specified time.

cremige polenta mit ofengemüse, Creamy Lemon Polenta with Oven-Grilled Veggies

Our Source for the Most Delicious Veggies

I had used the vegetables here for Creamy Lemon Polenta with Oven-Grilled Veggies from our lovely organic weekly market in Düsseldorf. There I always buy from the vegetable stall with the Bioland seal. What does it mean when a booth or a shipyard has been awarded the Bioland seal? In general, courtyards and points of sale for their products must comply with special, very strict guidelines. The Bioland website says: If you choose Bioland, say no to genetic engineering, factory farming, chemical-synthetic nitogen fertilizers and pesticides. That sounds fabulous, doesn’t it?

cremige polenta mit ofengemüse, Creamy Lemon Polenta with Oven-Grilled Veggies

I would like to shop only there and almost nowhere elsa anymore. It’s not even more expensive than at other markets. That’s why I’m now strictly trying to go there twice a week and buy almost everything from this market stall that we eat during the week. We found out, without intending, that the vegetables from there are more delicious than the conventional ones from other shops. It is almost as if the pesticides and the chemicals the conventional fruit and vegetables contain had completely destroyed or at least diminished their real, natural aroma as well as their intense taste. Once you’ve eaten a Bioland carrot, you don’t want to have any other for the rest of your life. So think carefully – once you’ve tried fruit and vegetables of this quality, you get addicted to them in a positive sense 😀

We LOVE good olive oil. And we’ve tried out so many of them. May I introduce you to one of our absolute favorites which you can see on the left side? Do you also doubt the safety of olive oil for cooking and baking? Then this article might be interesting for you. Don’t miss out: If you live in Europe, check also the German page, there I present another great olive oil from Greek 🙂

cremige polenta mit ofengemüse, vegane polenta, Creamy Lemon Polenta with Oven-Grilled Veggies

But now to the recipe:

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Creamy Lemon Polenta with Oven-Grilled Veggies

  • Author: antonia
  • Prep Time: 10 min.
  • Cook Time: 35 min.
  • Total Time: 45 min.
  • Yield: 2 Portions
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Description

A delicious vegan polenta that melts in your mouth and colorful, aromatic, grilled organic vegetables.


Ingredients

Lemon Polenta

550 ml almond milk (or other plant milk)
150 g corn polenta
1 tbsp cashew butter
2-3 bay leaves
1 organic lemon (zest)
Salt, freshly ground pepper
some nutmeg

Oven Grilled Vegetables

2 yellow beets
2 carrots
1 zucchini
2 medium sized tomatoes
1 small fennel bulb
1 onion
3-4 cloves of garlic
2-3 sprigs of fresh thyme
2-3 sprigs of fresh rosemary
salt
freshly ground pepper
5-6 tablespoons of olive oil


Instructions

  1. For the oven vegetables, preheat the oven to 180°C/356°F using the part grill function or top / bottom heat and set a baking tray aside.
  2. Peel the onion and cut into approx. 1 cm wide wedges, separate the garlic cloves from each other, but do not peel them. Peel the beets, remove the stalk and green from the fennel, cut into bite-sized strips. Repeat the same with tomatoes, zucchini and carrots.
  3. Spread the vegetables onto the baking tray, season with salt and pepper, pour olive oil over them and mix well, so that all the vegetable parts are covered evenly with a thin layer of oil. Let them cook in the oven for 30-40 minutes. Turn once after half the time has passed. Depending on the oven, the vegetables may turn brown faster. Then, of course turn around and take them out earlier if necessary.
  4. While the vegetables are cooking, bring the almond milk, bay leaves and salt to a boil in a saucepan. Reduce heat and pour the polenta in while stirring. Now let it boil again briefly and take the saucepan off the stove. Season with nutmeg and lemon zest and stir in the cashew butter until is has completely merged with the mixture.
  5. The polenta can now be covered and sit until the vegetables are ready. If it becomes too firm afterwards, you can add almond milk or water and heat it up again while strirring it well, so you get it a little more fluid again.
  6. When the vegetables are cooked, fold in the herbs and let the vegetables soak in the oven for 2-3 minutes with the oven door closed.
  7. Then spread the polenta on a plate, arrange the vegetables on top. The cloves of garlic can now be squeezed out. The baking process makes them creamy and soft. You can dispose of the skin and mix the garlic cream nicely with vegetables and polenta, that gives a little extra spice for all garlic fans:) Bon Appetit!

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💚Tastes Like Green Spirit💚
Plant Based & Gluten Free Food for Every Day 🥗🍉🥒🥬🙋🏻‍♀️
☀️Available in English and German!

_TLGS_
The best you can have for an in between snack 💚 The best you can have for an in between snack 💚🥬 Organic kale chips ☺️👍
☀️Remove the stalks from the kale and wash the leaves thoroughly 
☀️preheat oven to 150 C 
☀️Cover kale thoroughly with 2 Tbsp Olive Oil, 2 Tbsp Tamari & 1 tsp Maple Syrup 
☀️Bake until crispy (about 15-20 mins) 
ENJOY!😃💚
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Der beste Snack für Zwischendurch, den ihr euch vorstellen könnt! 
Bio Grünkohl Chips 🥬💚
☀️5 Grünkohlblätter von den Stilen befreien, gut abwaschen 
☀️Ofen auf 150 Grad Heißluft vorheizen 
☀️Grünkohl mit 2 El Olivenöl, 2 El Tamari und 1 Tl Ahornsirup gleichmäßig bestreichen 
☀️Backen, bis die Chips schön crispy sind (ca. 15-20 min.)
IHR WERDET ES LIEBEN 💚
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💛Cut yellow beet into thin slices, cover with 1 tbsp olive oil and Tamari, dry in the oven at 150C for 20 mins. 
💛Cook Rice Noodles 
💛Cut 1/2 Broccoli and 1 Pak Choi into thin slices. Sautée in 2 Tbsp of oil.
💛Mix 2 tbsp Tamari, 1 tsp maple syrup, lemon juice and peanut butter.
💛Mix everything and enjoy! 
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#veganfood #veganandglutenfree #crueltyfreefood #eattobehealthy #glutenfrei #glutenfreerecipes #veganrecipeshare #eeeeats #beetchips #veggiechips #ricenoodles #veggiedishes #vegetarianrecipes
A quick and spontaneous creative vegan lunch. Try A quick and spontaneous creative vegan lunch. Try it and you‘ll love it- it’s made with almost NO effort 😍
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☀️cooked rice or quinoa 
☀️grated carrots 
☀️grated ginger 
☀️pecans 
☀️white sesame 
☀️baharat and ducca to season

Instructions:
1. Fry rice with some oil. season with Baharat, Ducca and Turmeric.
2. Sautée Carrots. 
3. Top everything with sesame,  pecans and ginger.
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Ein schnelles, spontanes veganes Mittagessen. Probiert es aus und ihr werdet es lieben! 
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☀️gekochter Reis oder Quinoa
☀️geriebene Karotte 
☀️geriebener Ingwer
☀️Pekannüsse 
☀️weißer Sesam 
☀️Baharat und Ducca zum Würzen
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Anleitung:
1. Reis anbraten und mit Baharat und Ducca würzen.
2. Karotten anbraten, salzen.
3 Beides mit Sesam, Ingwer und Pekannüssen bestreuen. 
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Finally back. Would you like to try these brownies Finally back. Would you like to try these brownies? They are vegan, intensely chocolatey, moist and comforting 🤎 they only contain maple syrup and coconut sugar. 
The recipe will be up within the next week ☺️🤗
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