Creamy Vegan Polenta

Ingredients

• 400 ml Vegetable broth
• 600 ml unsweetened soy drink (soy milk)
• 2 tbsp vegan margarine (15 g each)
• 200 g polenta (cornmeal)
• 2 tbsp pumpkin seeds (15 g each)
• 2 sprigs thyme
• 2 stalks Parsley
• 4 chicory heads
• 2 small red onions
• 1 tart red apple
• 2 tbsp agave syrup
• Salt
• Pepper
• 1 tsp turmeric powder
• Cayenne pepper

Instructions

1. 1.

   Bring soy drink and 1 tbsp margarine to a boil. Stir in polenta, bring back to a simmer, and cook for about 10 minutes over low heat according to package instructions, stirring occasionally.

2. 2.

   While the polenta cooks, toast pumpkin seeds in a hot, dry pan over medium heat for about 2 minutes until fragrant.

3. 3.

   Wash herbs, pat dry, remove leaves from stems, and coarsely chop separately. Clean and wash chicory, peel onions; cut both into thin strips. Wash apple, halve it, remove core, and slice flesh into fine sticks.

4. 4.

   Heat remaining margarine in a pan. Sauté chicory with onion strips for 2–3 minutes over medium heat. Add agave syrup and apple sticks, caramelize for 2 minutes, then season with salt and pepper.

5. 5.

   Stir thyme and turmeric into the polenta, season with cayenne pepper. Spoon creamy vegan polenta into four bowls, top with vegetables, sprinkle toasted pumpkin seeds and parsley on top.