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Easy Polenta Cakes with Lentil-Veggie Mix via veggiechick.com #vegan #glutenfree
30 min or less, Appetizers, Easy, Gluten Free, Lunch, Main Dishes, Nut free, Vegan Recipes

Easy Polenta Cakes with Lentil-Veggie Mix

Simple and easy polenta cakes with a lentil-veggie mix. This recipe is packed with protein and perfect for weeknights, with all the added benefits of being healthily homemade so you know exactly what is going into your body.

Easy Polenta Cakes with Lentil-Veggie Mix via veggiechick.com #vegan #glutenfree

Some nights, dinner is all about convenience (who am I kidding? A lot of nights). I might be tired from work or I just plain don’t feel like cooking up an elaborate meal. I cannot even tell you how many times I’ve Googled the words “easy vegan dinners”. And I have a feeling I’m not alone. This recipe was created as an easy meal for weeknights when all you want to do is sit down after a long day. It’s also super healthy so you don’t have to feel guilty. So put the phone down before ordering that pizza (and save your indulgences for the weekend, like me). =)

For this recipe, I use prepared polenta (in tubes) from Trader Joe’s but I’ve also seen them at Whole Foods and many other specialty stores. You’ll find them in the pasta section and they are SO much easier than making polenta from scratch. First, cut the tube of polenta into 1/2 inch rounds (makes about 14-15 cakes). Sprinkle the polenta cakes with garlic, salt and pepper on one side.

Then add olive oil to a large skillet over medium-high heat and swirl to coat the pan. Add the polenta cakes to the pan and cook, uncovered, on each side for 4-5 minutes or until browned slightly and firm.

Next, in a medium skillet, add the olive oil over medium heat. Add the mushrooms, cover and cook for 5-6 minutes or until soft, shaking pan occasionally. Reduce heat to low-medium. Add the diced tomatoes, lentils, capers, garlic, salt and pepper; stir and cook for 3-5 more minutes. Remove from heat, add the chopped basil and balsamic vinegar. Stir.

Easy Polenta Cakes with Lentil-Veggie Mix via veggiechick.com #vegan #glutenfree

Serve these easy polenta cakes warm, topped with the Lentil Veggie Sauce. Sprinkle with fresh basil.

Easy Polenta Cakes with Lentil-Veggie Mix via veggiechick.com #vegan #glutenfree

*Sometimes I make other variations of toppings for polenta cakes, if I don’t have the above ingredients. Feel free to mix it up and be creative with your toppings.

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Easy Polenta Cakes with Lentil-Veggie Mix (Vegan, Gluten Free)

Simple and quick polenta cakes with a lentil-veggie mix. This recipe is packed with protein and perfect for weeknights, with all the added benefits of being healthily homemade so you know exactly what is going into your body.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Vegan, Gluten Free

Ingredients

  • 1 (18 ounce) tube prepared polenta, sliced into 1/2″ rounds (you can find these in the pasta section of most health food stores)
  • 1/8 teaspoon ground sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon extra virgin olive oil

Lentil-Veggie Sauce:

  • 1/2 teaspoon olive oil
  • 1 cup (8 ounces) small button mushrooms (or large white mushrooms, cut into quarters)
  • 1 can (15 ounce) diced tomatoes, juice drained
  • 1 can (15 ounce) lentils (precooked), juice drained
  • 2 tablespoons capers (without juice)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh basil
  • 1 teaspoon white balsamic vinegar (regular balsamic vinegar works too)

Instructions

  1. Cut the tube of polenta into 1/2 inch rounds (makes about 14-15 cakes). Sprinkle with garlic, salt and pepper on one side.
  2. Add 1 teaspoon olive oil to a large skillet over medium-high heat and swirl to coat.
  3. Add polenta cakes to pan. Cook uncovered on each side for 4-5 minutes or until browned slightly and firm.
  4. In a medium skillet, add 1/2 teaspoon olive oil over medium heat. Add the mushrooms, cover and cook for 5-6 minutes or until soft, shaking pan occasionally. Reduce heat to low-medium. Add the diced tomatoes, lentils, capers, garlic, salt and pepper, stir and cook for 3-5 more minutes. Remove from heat, add the chopped basil and balsamic vinegar. Stir.
  5. Serve the polenta cakes warm, topped with the Lentil Veggie Sauce. Sprinkle with fresh basil.

 

Hi, I’m Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you.

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