Vegan Polenta With Balsamic Roasted Vegetables & Chickpeas

Preheat the oven to 375° F. Strain, rinse, and dry the chickpeas completely.

Add the vegetables and chickpeas to a baking pan.

Whisk together the balsamic vinegar, oil, maple syrup, garlic powder, salt, and pepper in a small bowl.

Pour the balsamic marinade on the veggies & chickpeas and mix together until evenly coated.

Then, add the tray to the oven and bake for 25-30 minutes, until the chickpeas are beginning to crisp and the veggies are caramelized. Make sure to remove the tray and stir the veggies & chickpeas at the 15 minute mark so they bake evenly.

While the veggies & chickpeas are roasting, make the vegan polenta.

Add 3 cups broth (or water) and 1/2 teaspoon salt to a medium saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and gradually add in the polenta 1/4 cup at a time. For the best results, stream the polenta in gradually and stir continuously while adding it to the pot.

Cook the polenta uncovered for 1-2 minutes, stirring consistently. Then, cover the saucepan and cook another 5-10 minutes(*or until cooked depending on the package instructions). If the polenta gets too thick before it is done cooking, add in a few tablespoons of veggie broth to help it thin out.

Remove the lid and add in the vegan butter, nutritional yeast, and spices. Finish by stirring together until nice and creamy.

Remove the cooked polenta from the heat and add it to 3-4 bowls. Top with the roasted veggies & chickpeas and serve. If desired, add on an extra drizzle of balsamic vinegar to the finished dish. Enjoy!