Good morning Lifestyleinkers! I awoke this morning to the wonderful taste of mushrooms in my mouth, maybe it’s a healthy dinner recipe day.  No, I did not eat mushrooms last night, but I did dream about some roasted mushrooms. But it’s morning you say, I know. Keep reading 🙂 I decided to look online for a vegan recipe. I needed something healthy yet fulfilling.

Disclaimer: I am not vegan.

Of course, I needed something that would satisfy my appetite for mushroom while suppressing my hunger. But I also did not feel like protein this morning. I thought I’d try something different to re-energize my body. Maybe I need a cleansing meal or two?

First, I wanted to make a crisp salad like my vinegar-based coleslaw, but then I figured I’d try something new. After a long 30 minutes searching for the perfect recipe, I found just what I wanted; Roasted broccoli and mushroom polenta.

Let’s be honest, this is what most people would serve as a healthy dinner recipe, not breakfast. I decided to make a double portion of the vegetables for breakfast and save the rest for dinner – to be served with polenta. I had some leftover rosemary chicken from the night before to along with my polenta for dinner. As always, I never follow a recipe to the ‘T’ so I made a few modifications of my own and boy am I pleased.

This healthy dinner recipe is very easy and quick to make and it is delicious! I had it ready and on my table within 30 minutes. Also, if you have never had polenta. this a good recipe to break you in.  Polenta is a cornmeal product which originates from Italy, where it is cooked porridge-style in broth or water.

If you have ever had grits, then you should do just fine. Just think of this roasted broccoli and mushroom polenta as the refined form of grits and vegetables.  Although traditionally polenta is cooked for over an hour, for this recipe, I opted for instant polenta to speed up the cooking time.  In addition, most stores sell instant polenta, it should not be hard to find and the result is creamy awesomeness.


1 head of broccoli, cut into bite-sized florets (or one package of pre-cut)

10 ounces of Shitake or portabella mushrooms, sliced

4 cloves garlic, thinly sliced or minced

3 tablespoons olive oil

1-2 teaspoons dried basil

2 teaspoon salt

1 cup instant polenta

1 cup of prepared tomato sauce

4 cups vegetable broth

1 tablespoon olive oil or vegan butter

1 tablespoon nutritional yeast (optional, adds richness and vitamin B12)


  1. Place broccoli and mushrooms on a parchment-lined baking tray. Scatter garlic over vegetables. Drizzle with  3 tbsp olive oil. Sprinkle with basil and 1 tsp salt and mix. Roast at 375ºF for 15-20 minutes or until broccoli is tender and mushrooms are dark brown. Remove from oven. Taste and adjust seasonings.
  2. Once vegetables are in the oven, start working on your polenta.  Bring your broth to a boil and add the polenta while stirring.  Keep stirring until polenta thickens. This should take about 3 minutes on medium heat.  Once thickened, remove from heat and add remaining oil or vegan butter and nutritional yeast. Cover and set aside.
  3. Finally. heat tomato sauce in a small pot.
  4. To serve, place a large spoonful of polenta into a bowl. Top with roasted vegetables and tomato sauce.


  • Make almond “parmesan” by blending nutritional yeast with raw almonds in a food processor.
  • Preheat oven before laying out your broccoli and mushrooms.
  • Stir your polenta again before serving.
  • You can also save time by buying pre-cut broccoli and sliced mushrooms
  • Use jarred tomato sauce to save time


  • Broccoli can help reduce the risk of cancer, improve bone health, and helps to fight skin damage.
  • Mushrooms are known immune boosters.  They are also a potent source of minerals, B vitamins.
This recipe was cued from compassionate cuisine with a lot of modifications.