This recipe has been taken from Superfoods Superfast by Julie Montagu (Quadrille,￡18.99) Photography: Yuki Sugiura
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160g ‘instant’ or ‘quick- cook’ polenta -
2tbsp coconut oil -
1 large onion, sliced -
2 garlic cloves, crushed -
2 large carrots, shredded -
150g tenderstem broccoli -
250g cherry tomatoes, halved -
400g tin black- eyed beans (peas), drained and rinsed -
Tamari or soy sauce, for drizzling -
For the ‘cheese’ -
4 tbsp nutritional yeast -
2 tbsp tamari or soy sauce -
1 tbsp tahini -
1 tbsp apple cider vinegar -
Juice of 1 lemon
1 In a small bowl, whisk together the ‘cheese’ ingredients until smooth.
2 Cook the polenta according to the packet instructions. As long as you have the instant/quick-cook polenta, this will just take a few minutes.
3 In a large frying pan or wok, heat the coconut oil over a medium-high heat. Add the onion, garlic and carrots and cook for five minutes until soft, stirring occasionally. 4 Reduce the heat to medium and add the broccoli, tomatoes and black-eyed beans with a drizzle of tamari or soy sauce to help the veg cook. Continue to cook for about eight minutes, stirring occasionally.
5 Spoon the polenta onto plates, drizzle with the ‘cheese’ sauce, top with the stir fry and dig in!
