Vegan Roasted Sweet Pepper Polenta
created by: Anonymous


  1. 1
    Preheat your oven to 375 Degrees. Spread your mini sweet peppers on a medium sized cookie sheet lined with parchment or aluminum foil. Drizzle lightly with vegetable oil (or a neutral oil of your preference.) Put peppers in the oven for 20-30 minutes until soft and lightly blistered.
  2. 2
    Take your pre-cooked polenta and 1 1/2 cups of almond milk and place in a 3 quart saucepan. Heat on low to medium heat until the polenta starts to get soft. Whisk in salt, pepper, nutritional yeast, sugar, and roasted garlic until the texture of the polenta starts to turn smooth. As the mixture starts to turn smooth it will also thicken. When the mixture starts to become thick, add the additional almond milk and set aside off of the heat.
  3. 3
    In a food processor, blend raw almonds until smooth. Add Flax seeds until mixture has the consistency of thick sand. Add mixture to the polenta and mix well. Add vinegar and additional salt and pepper as need to balance seasoning.
  4. 4
    Once the sweet peppers are cooked, remove stems and place, whole, in a food processor or blender. Blend on high until smooth. Combine pepper mixture with polenta and mix thoroughly. Serve warm for best flavor.

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  • 18 Oz Pre-cooked polenta
  • 4 Tablespoons Nutritional Yeast
  • 1 Teaspoon Sugar
  • 2 Tablespoons Apple Cider Vinegar
  • 2 1/2 Cups Plain Almond Milk
  • 1/2 Cup Ground Flax Seeds
  • 1/2 Cup Ground Raw Almonds
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Freshly Ground Black Pepper
  • 16 Oz Roasted Mini Sweet Peppers
  • 2 Table spoons Extra Virgin Olive Oil
  • 4 Cloves Roasted Garlic
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