Vegan Cheese Polenta with Pesto + Chickpea
This Vegan Cheese Polenta with Pesto + Chickpea is the perfect family dinner that's vegan but full of flavor. All vegan. Gluten-free, make ahead, + nut-free options.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Brunch, Main Course
Keyword: chickpea, chickpeas, comfort foods, dairy-free, dinner, food, gluten-free, grits, healthy, healthy bowl, kale, pesto, polenta, vegan
Servings: 4 servings
Calories: 644kcal
ROASTED CHICKPEAS:
- 1 (15 oz.) can chickpeas, drained + rinsed
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon cumin
CREAMY POLENTA:
- 1 cup organic polenta corn grits, yellow
- 3 cups organic vegetable stock (You can use water instead, if preferred!)
- 1 cup Your fave plant-based milk
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ cup vegan butter
- ⅓ cup nutritional yeast (You can also use dairy-free cheese shreds instead!)
HOMEMADE PESTO SAUCE:
- 2 cups fresh basil leaves
- 1 cup shelled walnuts
- 4 garlic cloves
- ¼ cup Extra virgin olive oil
- 1 teaspoon freshly-squeezed lemon juice
- ¼ cup nutritional yeast
- 1 teaspoon smoked paprika, optional
- 1 teaspoon red pepper flakes
- ½ teaspoon red pepper flakes
ROAST THE CHICKPEAS:
Line a baking sheet with parchment paper. In a medium bowl, add the chickpea, olive oil, salt, black pepper, smoked paprika, parsley, oregano, basil, and cumin, stirring them together until well coated.
Add chickpeas to the prepared baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. Once done, remove from the oven and let the cool.
TO MAKE THE PESTO SAUCE:
Add all ingredients into a food processor or blender and process (or blend) until combined and broken down. NOTE: If needed, add a bit of water (1 Tbsp), if too thick. The pesto should be paste-like in consistency.
TO MAKE THE CREAMY POLENTA:
Bring 3 cups veggie stock, milk and salt to a low boil in a large-size pot or dutch oven. Once boiling, whisk in the polenta and cook 15-20 minutes until thickened and most of the liquid has "dried out". Stir in the butter, garlic powder, and nutritional yeast (if using), until melted and the polenta becomes creamy.
In serving bowl(s), spoon the polenta into the bottom of the bowl(s) or plate(s) and top with a spoonful (or two) of pesto followed by the roasted chickpeas. Sprinkle dried parsley (optional) as garnish, if desired and serve immediately.
- STORAGE: Leftover polenta can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat over the stovetop when ready to serve, by adding a bit of milk (¼ cup or so) and stirring until creamy again.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled + heated when ready to serve.
- OILS: Instead of using Extra Virgin Olive Oil, you can substitute with Grapeseed Oil, Avocado Oil, or Coconut Oil.
- GUTEN-FREE OPTION: To make this recipe entirely GF, simply ensure that the polenta is GF-friendly.
- NUT-FREE: Traditionally, pesto contains nuts. However, you can substitute the walnuts in this recipe with sunflower seeds or pumpkin seeds for a nut-free version.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Cheese Polenta with Pesto + Chickpea. Everything from my fave baking sheet, parchment paper, food processor, high-powered blender, skillets, and more. SEE THEM HERE!
Calories: 644kcal | Carbohydrates: 44g | Protein: 13g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 21g | Trans Fat: 2g | Sodium: 2052mg | Potassium: 431mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1831IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 3mg