Vegan Mofo Post #9: Polenta With Brussels Sprouts and Pumpkin Pecan Sauce

Polenta is a staple for me. I love how this carb component (delicious as mashed grits or chunky cubes) is a great basis for breakfast, lunch, and dinner recipes. It is a constant delight to have a warm, cozy bowl of yummy goodness in the form of my beloved polenta.
This easy pumpkin pecan sauce relies on the fatty flavor of pecans and no additional oil.

Polenta With Brussels Sprouts and Pumpkin Pecan Sauce Ingredients and Preparation

1/2 cup pecans
1 cup water
1/4 cup pumpkin puree
1/4 cup nutritional yeast
2 tablespoon tahini
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon coriander
1/4 teaspoon black pepper

1 polenta log
2 cup frozen Brussels sprouts

Soak pecans overnight.
Inside a blender or food processor, combine pecans and water with pumpkin puree, nutritional yeast, tahini, salt, turmeric, coriander, and black pepper. Pulse until smooth and creamy.
Chop polenta into chunks (3/4 thick) and toss into boiling water. Let cook for nine to twelve minutes and drain.
Prepare Brussels sprouts to package directions.
Mix polenta with Brussels sprouts and 1/4 cup of pumpkin pecan sauce.

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