Vegan Polenta Primavera

Name: Vegan Polenta Primavera with Bell Pepper, Zucchini, Mushrooms & Grape Tomatoes
Total time: 30 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 2 tablespoon Nutritional Yeast; 4 ounce Button Mushrooms; 1 unit Veggie Stock Concentrate; 1 unit Precooked Polenta; 4 ounce Grape Tomatoes; 1 unit Zucchini; 2 unit Scallions; 2 clove Garlic; 1 unit Green Bell Pepper; Salt; Pepper; Olive Oil; Cooking Oil

with Bell Pepper, Zucchini, Mushrooms & Grape Tomatoes

Recipe Development TeamUpdated on August 30, 2025

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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.

Tags:

Vegan

•Carb Conscious

•Fiber Powered

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

2 tablespoon

Nutritional Yeast

4 ounce

Button Mushrooms

1 unit

Veggie Stock Concentrate

1 unit

Precooked Polenta

4 ounce

Grape Tomatoes

1 unit

Zucchini

2 unit

Scallions

2 clove

Garlic

1 unit

Green Bell Pepper

Not included in your delivery

Salt

Pepper

Olive Oil

Cooking Oil

Nutrition Values

/ per serving

Calories220 kcal

Fat8 g

Saturated Fat1 g

Carbohydrate31 g

Sugar8 g

Dietary Fiber6 g

Protein10 g

Cholesterol0 mg

Sodium1470 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pan

•Potato Masher

•Small Bowl

Instructions

PDF

• 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.