Grill

The perfect vegan dish for fall weeknights. Super easy and unbelievably fast. Just add some roasted pumpking puree to your polenta (use the instant one). You can et it creamy or letting it cool and grill it the next day. The coconut milk gives to the mushrooms a cozy creaminess but without the heaviness of the regular cream. Of course you can add all the vegetable purees that you prefer to the polenta, like carrots, zucchini, broccoli etc. it is also a perfect way to use and upgrade you leftover veggies.

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