Vegan Breakfast Polenta Casserole

Hello, I’m Jenny! If you’re looking for a hearty, comforting breakfast, this Vegan Breakfast Polenta Casserole is perfect. Rich and creamy polenta layered with vibrant vegetables creates a satisfying and nutritious start to your day. This dish combines simplicity with delicious flavors, making it a fantastic addition to your breakfast repertoire.

I love making this casserole for family brunches or cozy weekends at home. It’s an absolute crowd-pleaser and so easy to customize with your favorite veggies. Plus, it’s a great way to get a healthy meal on the table quickly and with minimal cleanup.

Servings: 6
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Cuisine: Italian

Ingredients

• 1 cup polenta (cornmeal)
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 cup mushrooms, sliced
• 1 cup spinach, chopped
• 1 cup cherry tomatoes, halved
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup nutritional yeast (for a cheesy flavor, optional)

Equipment/Utensils

• Medium saucepan
• Large skillet
• 9×13 inch baking dish
• Mixing bowl
• Measuring cups and spoons
• Spoon or spatula

Preparation Steps

1. Cook Polenta: In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in polenta, reducing heat to low. Cook, stirring frequently, for 15-20 minutes until thickened. Remove from heat and set aside.
2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add bell pepper and mushrooms, cooking for an additional 5 minutes. Stir in spinach and cherry tomatoes, cooking until spinach is wilted.
3. Combine Ingredients: In a mixing bowl, combine sautéed vegetables with the cooked polenta. Add dried basil, oregano, salt, pepper, and nutritional yeast if using. Mix well.
4. Assemble Casserole: Transfer the polenta mixture to a greased 9×13 inch baking dish. Spread evenly.
5. Bake: Bake in a preheated oven at 375°F (190°C) for 40 minutes, or until the top is slightly golden.
6. Cool and Serve: Let the casserole cool slightly before serving. Enjoy warm!

Nutritional Information (per serving)

• Calories: 230
• Total Fat: 9g
• Saturated Fat: 1g
• Carbohydrates: 31g
• Fiber: 5g
• Protein: 6g

Vitamins and Minerals (per serving)

• Vitamin A: 40%
• Vitamin C: 20%
• Calcium: 15%
• Iron: 15%
• Folate: 25%

This Vegan Breakfast Polenta Casserole is a versatile, delicious way to start your day with a wholesome meal. Its creamy texture and rich flavors make it a standout dish that can easily become a favorite in your breakfast rotation. Enjoy the satisfaction of a tasty and nutritious breakfast with minimal fuss!

Vegan Breakfast Polenta Casserole

jenny

Hello, I’m Jenny! If you're looking for a hearty, comforting breakfast, this Vegan Breakfast Polenta Casserole is perfect. Rich and creamy polenta layered with vibrant vegetables creates a satisfying and nutritious start to your day. This dish combines simplicity with delicious flavors, making it a fantastic addition to your breakfast repertoire.

Print Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 230 kcal

Ingredients

  

• 1 cup polenta cornmeal
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 1 bell pepper chopped
• 1 cup mushrooms sliced
• 1 cup spinach chopped
• 1 cup cherry tomatoes halved
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup nutritional yeast for a cheesy flavor, optional

Instructions

 

• Cook Polenta: In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in polenta, reducing heat to low. Cook, stirring frequently, for 15-20 minutes until thickened. Remove from heat and set aside.
• Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add bell pepper and mushrooms, cooking for an additional 5 minutes. Stir in spinach and cherry tomatoes, cooking until spinach is wilted.
• Combine Ingredients: In a mixing bowl, combine sautéed vegetables with the cooked polenta. Add dried basil, oregano, salt, pepper, and nutritional yeast if using. Mix well.
• Assemble Casserole: Transfer the polenta mixture to a greased 9×13 inch baking dish. Spread evenly.
• Bake: Bake in a preheated oven at 375°F (190°C) for 40 minutes, or until the top is slightly golden.
• Cool and Serve: Let the casserole cool slightly before serving. Enjoy warm!

Notes

Nutritional Information (per serving)

• Calories: 230
• Total Fat: 9g
• Saturated Fat: 1g
• Carbohydrates: 31g
• Fiber: 5g
• Protein: 6g

Vitamins and Minerals (per serving)

• Vitamin A: 40%
• Vitamin C: 20%
• Calcium: 15%
• Iron: 15%
• Folate: 25%

This Vegan Breakfast Polenta Casserole is a versatile, delicious way to start your day with a wholesome meal. Its creamy texture and rich flavors make it a standout dish that can easily become a favorite in your breakfast rotation. Enjoy the satisfaction of a tasty and nutritious breakfast with minimal fuss!