with Creamy Polenta & Roasted Brussels Sprouts
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- 2 garlic cloves
- 1 onion
- 1 carrot
- 6 oz Brussels sprouts
- 8 oz cremini mushrooms
- 2 oz roasted tomatoes
- ½ tsp dried thyme
- 1 tsp cornstarch
- 1 Not Beef Bouillon Cube
- ½ cup quick-cooking polenta
- 2 tbsp vegan butter
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Preheat the oven to 425°F. Mince the garlic. Peel and dice the onion. Peel and dice the carrot. Trim and quarter the Brussels sprouts. Slice the cremini mushrooms. Mince the roasted tomatoes. Place a small saucepan over high heat with 2 cups water. Cover and bring to a boil for step 6.
Transfer the quartered Brussels sprouts to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, about 11 to 13 minutes.
Place a medium saucepan over high heat with 1 tbsp olive oil. Once hot, add the sliced mushrooms and cook until browned in places, about 3 to 5 minutes. Transfer the seared mushrooms to a plate.
Return the saucepan to medium-high heat with 1 tbsp olive oil. Add the diced onion, diced carrot, and ¼ tsp pepper. Cook until softened, about 3 to 5 minutes. Add the minced garlic, minced roasted tomatoes, and dried thyme. Cook until aromatic, about 1 minute.
Add 1 cup water, cornstarch, and just half the bouillon cube to the saucepan and whisk well to combine. Cook until the sauce comes to a boil and thickens, about 4 to 5 minutes. Add the seared mushrooms. The sauce should be just thick enough to coat the mushrooms. Taste and adjust seasoning with salt and pepper.
Once the water in the small saucepan is boiling, slowly add the polenta, whisking continuously, until it thickens, about 2 to 3 minutes. Remove from the heat, add the butter, and whisk well. Divide the creamy polenta between plates and top with the mushroom bourguignon. Serve with roasted Brussels sprouts. Dig in!