Want to meal plan without spending hours in the kitchen?

Vegan Creamy Polenta with Garlicky Kale & Roasted Chickpeas

Creamy Polenta w/ Garlicky Kale & Crispy Chickpeas

Are you craving comfort food but you don’t want to derail your healthy habits? I’ve got a decadent and delicious (healthier) twist on shrimp and grits for you! This recipe for vegan creamy polenta with garlicky kale and roasted chickpeas is equally satisfying as it is layered with flavor. Plus, it is absolutely stunning on the plate!

Creamy Polenta w/ Garlicky Kale & Crispy ChickpeasHave you ever noticed how your cravings change as the seasons evolve? When the cold weather hits, our bodies tend to crave heartier “stick-to-your-bones” kind of foods. Usually this means chili, soups and stews, but today, I’ve got something a little different for you.

I’ve been eating grits ever since I can remember. Sunday dinners usually meant breakfast, which involved grits and eggs 99 percent of the time. I wouldn’t necessarily consider myself “southern”, but boy do I crave a bowl of creamy grits! It automatically transports me back to memories of making omelets in our special “omelet maker” and dinners around the table.

Creamy Polenta w/ Garlicky Kale & Crispy ChickpeasUnless you’re a part of my family, there’s probably a greater chance that when you think of “grits”, the infamous southern dish (shrimp and grits) comes to mind.

The traditional versions of this southern classic is usually loaded with butter, cream and cheese to give it a decadent sensation. However, I’m here to prove that you don’t need all of these ingredients to enjoy the comfortable familiarity and richness of shrimp and grits.

Roasted Turmeric ChickpeasSo what makes this vegan creamy polenta with garlicky kale and roasted chickpeas so nutritious?

  • Instead of shrimp, this dish utilizes roasted chickpeas, which are a fantastic source of plant-based protein and are full of fiber to help stabilize blood sugar levels and reduce inflammation in the body
  • Nutritional yeast is used to achieve the “cheesy” flavor, which packs a big nutritional punch for a small amount (high in protein and B vitamins!)
  • Tomatoes are full of antioxidants and vitamin C to promote a healthy immune system and glowing skin
  • Instead of bacon in the tomato gravy, this recipe calls for smoked paprika to add depth of flavor and smokiness to the plate
  • And of course, kale, which is a great source of phytochemicals (nutrients found from plant sources) to help promote longevity, increase energy and a healthy weight! It is also a fantastic source of calcium.

While it might seem like there are a lot of ingredients and steps to this recipe, I promise, it’s actually quite simple to make. The key is to read the recipe thoroughly before starting, have your ingredients out and ready to use and utilize your time wisely.

vegan creamy polenta and garlicky kale 2This recipe for creamy polenta with garlicky greens and roasted chickpeas was featured in a recent cooking class of mine and everyone was amazed by the simplicity of the recipe, but complex and stunning flavors!

This dish would be delicious on its own, served with these roasted cauliflower steaks (sans white bean puree), or as a side to a delicious roasted piece of salmon.

If you make this recipe for vegan creamy polenta with garlicky kale and roasted chickpeas or any other FitLiving Eats recipe, be sure to leave a comment below and tag #fitlivingeats on the ‘gram!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Creamy Polenta w/ Garlicky Kale & Crispy Chickpeas

Vegan Creamy Polenta with Garlicky Kale & Roasted Chickpeas


Scale

Ingredients

  • For the creamy polenta:
  • 1 cup polenta (coarsely ground cornmeal)
  • 4 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 2 Tablespoons vegan butter
  • 1 teaspoon salt
  • pepper, to taste
  • For the tomato gravy:
  • 2 Tablespoon olive oil
  • 2 Tablespoons flour (can be any kind except coconut flour)
  • 1 14.5 oz can diced tomatoes
  • 3/4 cup unsweetened almond milk
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • For the roasted turmeric chickpeas:
  • 1 14.5 oz can garbanzo beans, rinsed and drained
  • 1 Tablespoon olive oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • For the garlicky greens:
  • 1 bunch Tuscan kale (about 8 cups), chopped
  • 1 Tablespoon olive oil
  • 1 garlic clove, thinly sliced

Instructions

  1. Preheat oven to 425 degrees.
  2. To make the polenta, pour the almond milk into a medium saucepan and bring to a low boil. Add the polenta and salt, whisking constantly until there are no lumps. Reduce the heat to low and simmer, whisking often until polenta starts to thicken, about 5 minutes. Cover and cook for 30 minutes, whisking every 5 minutes. If the mixture gets too thick, use a wooden spoon to stir or add more almond milk a tablespoon at a time. The polenta is done when it is creamy and the grains are tender. When finished cooking, add the butter, nutritional yeast freshly cracked pepper and more salt if needed to taste.
  3. To make the roasted chickpeas, add the garbanzo beans to a parchment-lined baking sheet. (you can pinch off the outer skin to make them even crispier!) Drizzle with olive oil and sprinkle with salt, cumin, turmeric and cayenne. Roll the beans in the spices to coat evenly. Roast in the oven for 15-20 minutes, or until crispy, shaking the pan every so often.
  4. For the tomato gravy, heat a small saucepan over medium heat. Add the olive oil and flour, whisk continuously for 1 minute, making sure there are no clumps in the flour. Add the diced tomatoes, almond milk, smoked paprika and salt. Stir to combine. Bring to a boil, then simmer for 15 minutes, or until the sauce has thickened. Add more salt if needed to taste.
  5. To make the garlicky greens, heat a large sauté pan over medium-low heat. Add the oil and sliced garlic. Gently cook the garlic for about 3 minutes until slightly golden, being careful not to burn the garlic. Turn the heat up to medium, add the kale and toss until beginning to wilt. Add 1/4 cup water to the pan and cover to steam and wilt the kale even more.
  6. To serve, ladle about 1 cup of the polenta on a plate. Spoon the tomato gravy on top, then add the garlicky greens. Garnish with the roasted chickpeas. Enjoy!

Can’t wait to try this recipe? Don’t forget to pin for later!Creamy Polenta w/ Garlicky Kale & Crispy Chickpeas

 

-Carly Paige

Post Tags

The Cookbook You'll Actually Use

Simply Swapped Everyday

Simply Swapped Everyday is your guide to elevating the everyday through mindful methods, ingredient swaps and over 75 plant-powered recipes. Cooking healthy foods at home has never been easier or more delicious!

You might also like

Comments

Leave a Reply

Your email address will not be published.

Hi! I’m Carly Paige, a culinary nutrition expert and chef who believes that healthy doesn’t have to be frustrating, boring or restrictive. I’m here to show you how through my Simply Swapped Method so that you can feel more energized and confident from within. You’ll find tips for focusing on nutrition in the kitchen, along with plant-powered, gluten-free recipes that proves healthy can be delicious.

Meal Planning Made Easy

Learn how to meal prep without spending hours in the kitchen and actually crave the foods you make. Get your free MEAL PLANNING STARTER KIT and printable weekly template to get cooking.

You're In!

Download your copy of the Meal Planner Starter Kit below. You will also be receiving the link in the welcome email that was just sent to your inbox. Happy cooking!

Meal Planning Made Easy

Learn how to meal prep without spending hours in the kitchen and actually crave the foods you make. Get your free MEAL PLANNING STARTER KIT and printable weekly template to get cooking.