Vegan Creamy Polenta and Red Wine Mushrooms
Sunday, May 19, 2019
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ngredients Creamy Polenta 4 Cups Water 1 1/2 Teaspoons Salt 1 Cup Corn meal 3 Tablespoons Vegan butter, I used Earth Balance Red Wine Mushrooms Baca Juga 5 minute vegan “yogurt” VEGAN BURRITO Vegan Cheese Sauce (Nut-free and Oil-free) 1 Tablespoon Olive oil 4-6 Cloves Garlic, chopped 16 Ounces Mushrooms, I used baby bella and shiitake(sliced) 1 Teaspoon Rosemary, dried 1/2 Cup Red wine, vegan 3/4 Cup Vegetable broth 1 Teaspoon Corn starch Salt and pepper to taste
