Vegan Polenta with Chickpeas & Roasted Tomatoes
If you’ve never tried vegan polenta, get ready for your new favorite comfort food. This dish is creamy, hearty, and packed with flavor, but still light enough to enjoy any night of the week.
Servings 4
Calories 355kcal
Ingredients
- 1 pint grape tomatoes halved (wrinkled or fresh)
- salt to taste
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 15-ounce can chickpeas rinsed and drained
- ½ cup low-sodium vegetable broth
- 1 cup marinara sauce about ½ jar
- ½ teaspoon crushed red pepper flakes or to taste
- 2-3 tablespoons fresh basil chopped
For the creamy polenta:
- 1 cup dry polenta coarse cornmeal
- 2 cups water or low-sodium vegetable broth
- 2 cups unsweetened plant milk use low-fat coconut milk for extra creaminess
- ½–1 teaspoon salt to taste
Shortcut: 1 (18-ounce) tube prepared polenta, sliced into ¼–½ inch rounds
Instructions
- Preheat the air fryer to 325°F (160°C). Toss the halved tomatoes with a little olive oil (optional) and a pinch of salt. Air fry for 10 minutes, or until roasted but not burnt. Set aside.1 pint grape tomatoes, salt
- Meanwhile, in a large skillet over medium heat, sauté the onion and garlic for 4–5minutes, until softened and translucent. Add the oregano, cooking for 1 minute until fragrant.1 medium onion, 3 cloves garlic, 1 teaspoon dried oregano
- Stir in the chickpeas, vegetable broth, marinara sauce, and crushed red pepperflakes. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.1 15-ounce can chickpeas, ½ cup low-sodium vegetable broth, 1 cup marinara sauce, ½ teaspoon crushed red pepper flakes
- Stir in the fresh basil and cook for another 1–2 minutes.2-3 tablespoons fresh basil
- While the sauce simmers, prepare the polenta.● From scratch (creamy polenta): In a medium saucepan, bring 2 cups of water or broth and 2 cups of milk to a boil. Stir in the salt. Then, slowly whisk in 1 cup of dry polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 20–25 minutes, stirring frequently, until thick and soft.○ Stir in ½–1 cup unsweetened plant milk a little at a time until creamy. Season with ½–1 teaspoon salt (to taste).● Using tube polenta: For crispy rounds: Preheat air fryer to 400°F (200°C). Arrange slices in a single layer and cook 12–15 minutes, flipping halfway, until golden and crispy.1 cup dry polenta, 2 cups water or low-sodium vegetable broth, 2 cups unsweetened plant milk, ½–1 teaspoon salt
- Arrange polenta rounds or spoon creamy polenta onto plates. Spoon the chickpea sauce over the top, then finish with the roasted cherry tomatoes. Serve warm.
Notes
Leftovers: Refrigerate in an air-tight container up to 3-4 days.
Nutrition
Calories: 355kcal | Carbohydrates: 54g | Protein: 13g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 685mg | Potassium: 848mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1434IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 4mg