Vegan Polenta Primavera
with Bell Pepper, Zucchini, Mushrooms & Grape Tomatoes
Now with more vegetables! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. A colorful mix of bell pepper, zucchini, mushrooms, and grape tomatoes simmers into a saucy veggie jumble, served over flavorful polenta enriched with nutty nutritional yeast. With precooked polenta and quick-sautéed vegetables, this comforting, plant-based dish comes together in no time.
Ingredients
1 unit
Green Bell Pepper
1 unit
Veggie Stock Concentrate
1 unit
Precooked Polenta
1 unit
Zucchini
2 clove
Garlic
2 tablespoon
Nutritional Yeast
4 ounce
Grape Tomatoes
2 unit
Scallions
4 ounce
Button Mushrooms
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Core, deseed, and dice bell pepper into ½-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve tomatoes. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
Transfer ½ tsp nutritional yeast (1 tsp for 4 servings) to a small bowl; set aside for serving. (You'll use the rest of the nutritional yeast in Step 3.)
Heat a large drizzle of olive oil in a large pan (large pot for 4 servings) over medium-high heat. Add bell pepper, mushrooms, and zucchini; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and just softened, 5-7 minutes. TIP: While veggies cook, move on to Step 3!
In the last minute of cooking, add tomatoes and garlic; cook, stirring, until fragrant, 30 seconds.
Add 2 TBSP water (4 TBSP for 4) and cook, stirring constantly, until liquid has mostly reduced, about 1 minute. Season with salt and pepper.
While veggies cook, heat a drizzle of oil in a small pot over medium heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes.
Add polenta, stock concentrate, and ⅓ cup water (⅔ cup for 4 servings). Mash with a potato masher or fork until mostly smooth, 30-60 seconds.
Add remaining nutritional yeast and cook, stirring, until thickened and warmed through, 4-5 minutes. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, add water 1 TBSP at a time until it reaches desired consistency.
Divide polenta between shallow bowls. Top with sautéed veggies. Sprinkle with reserved nutritional yeast and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some found it bland; consider adding extra herbs or spices for more depth 🍲.
- Ease of prep: Precooked polenta saved time, though some had trouble mashing it smoothly. Roasting veggies was suggested as an alternative.
- Suggestions: Try roasting vegetables for better texture; add white beans or tofu for protein; consider reducing nutritional yeast if taste is off-putting.
- Portions: Some found it light for a main course; increasing polenta or adding protein could make it more filling.
- Texture: A crunchy element on top would improve the dish; some preferred creamy polenta to the precooked version.
Reviews from our home cooks
This is a perfect combination. I liked that the vegetables were done on the stovetop and I didn't have to turn on the oven in this heat. You can't go wrong with polenta and veggies. Great recipe!
This one was new to us and the flavors were fabulous. I was so relieved that polenta came pre-cooked. That would have added substantial time to the recipe.
This was good but not a full meal with this low of calories. I also roasted the vegetables, except the green bell pepper (allergic), which uses less fat and gets more flavor. Maybe providing another polenta packet would put this into dinner level.
Really enjoyed it. I've seen polenta in tubes in the grocery store but never bought them. It took work to make it smooth (w little to no lumps). Any way to make the polenta less firm?
Great serving size, filling, added Parmesan to the polenta and was amazing but would still be amazing without.
Super tasty and relatively easy to make. I do think it needs about twice the amount of polenta though.
This was surprisingly good and the yeast added a very interesting nutty flavor to the end of it
It was very flavorful. Loved it! My only suggestion would be larger portions. I could easily have seconds! Yum!
I was very disappointed to open the bag to find precooked polenta. It is so much better in both taste and texture when it is cooked from scratch. And honestly, it is easier because you don't have to fight the losing battle to make those precooked bricks creamy and smooth. The vegetables were bland, except that they were overpowered by the green pepper. This really did not seem to be a cohesive or complete dish.
Loved this! If I get it again, I think I would like the veggies roasted.
