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Garlicky green beans and soy sauce marinated mushrooms served with creamy polenta

Green Beans and Mushrooms with Creamy Polenta

Sautéed green beans and marinated mushrooms with creamy polenta is such a delicious and healthy dish. It's also vegan and gluten free.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine General
Servings 2 servings

Ingredients
  

Green beans sauté

  • 2 tbsp vegetable oil
  • 1 small onion finely diced
  • 200 g green beans fresh or frozen
  • 100 ml water
  • 3 tbsp tomato sauce
  • tbsp salt or to taste
  • ½ tsp ground black pepper
  • ½ tsp dried thyme
  • 4-5 garlic cloves minced

Marinated mushrooms

  • 400 g brown Champignon mushrooms sliced
  • 5-6 tbsp all purpose soy sauce
  • 2-3 garlic cloves minced
  • 1 tbsp vegetable oil

Polenta

  • 500 ml water
  • 120 g corn flour sieved
  • 1 tbsp salt or to taste
  • 20 g vegan butter
  • 2 tbsp nutritional yeast

Instructions
 

Prepare the mushrooms

  • Put in a large bowl sliced mushrooms, minced garlic and soy sauce; combine gently and set aside for 10-12 minutes;
  • Heat the vegetable oil in a large skillet, than add the marinated mushrooms; sauté over medium heat for 10 minutes, until the mushrooms soften; set aside;

Cook the green beans

  • Heat the vegetable oil in a large pan or a wok and, when it's hot, add the diced onion; sauté over medium heat for 2 minutes; stir from time to time ;
  • Add in the green beans, water and tomato sauce; once heated, add salt, ground pepper, and thyme; cook over medium high heat for about 8 minutes; stir from time to time;
  • When the beans are almost cooked, add the minced garlic and give it a stir; cook for 2-3 minutes then turn off the heat;

Make the polenta

  • Put the water into a saucepan, sprinkle 1 tsp of corn flour on top and bring it to a boil;
  • When the water starts boiling , turn the heat down to minimum and add salt;
  • Add corn flour gradually while you keep stirring with a wooden spoon;
  • Cook for about 15 minutes, until you get a thick paste; don't stop whisking;
  • Add vegan butter and nutritional yeast; stir for a few seconds, until all ingredients are incorporated;
  • Turn off the heat and transfer the polenta on serving plated while hot;
  • Add the green beans on top or next to the polenta and enjoy.
Keyword creamy polenta, garlicky green beans, marinated mushrooms