Drizzle cooked corn polenta with olive oil and bake until almost crisp, then top the golden little squares with something really delicious like a creamy vegan mushroom sauce and tender-smooth protein-rich white beans, and you’ve got this golden polenta with cannellini beans and mushroom sage gravy!
The veggie gravy features sautéed meaty umami mushrooms, sweet onions, garlic and gently pungent sage. To that, stir in vegetable broth, creamy sweet sesame tahini and the cannellini beans. Ta-da–you’ve made an aromatic vegan gravy, a savory sauce that’s as delicious with mashed potatoes as it is with polenta! Last Thanksgiving my niece make the mushroom gravy to go with our vegan mashed potatoes. Continue Reading…
