Eggplant & Mushrooms Braised in Tomatoes on Creamy Polenta
1 onion, diced
2 garlic cloves, chopped
6 mushrooms, sliced
1 eggplant, diced into bite sized pieces
1 handful of basil, chopped
1 handful of parsley, chopped
2 sprigs of marjoram, chopped
2 tins of diced tomatoes
1 tbsp raw sugar
1 tbsp stock powder
2 cups of soy milk
2 cups of vegetable stock
1 cup of uncooked polenta
Heat a pot over a high heat. Add the onion and garlic and saute until soft and translucent. Add a little water to deglaze the pan. Add the tomatoes and squash the tomatoes into a puree. Add the sugar and stock powder, then the mushrooms and the diced eggplant, the basil and the marjoram, then stir well.
Cover with a lid, reduce the heat and braise until the eggplant is softened. Remove the lid, stir and check for seasoning, then add the soy milk and liquid vegetable stock and bring to the boil over a high heat. When boiling, slowly whisk in the polenta and continually whisk until it thickens. Reduce the heat to low. Stir with a wooden spoon for about 5 minutes, replacing the lid after every stir. Place the cooked polenta into a dish and spoon over the mushroom and eggplant mixture. Top with chopped parsley and serve.
Download The Recipe Click The Image Below
Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:
-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.
Click the button below to gain download access.