JVS - Jewish, Vegan, Sustainable

Ingredients

• 1 cup polenta (150 g)
• ¾ cup full-fat coconut milk (200 ml)
• 1 ¼ cup vegetable broth (300 ml)
• 2-3 tbsp nutritional yeast flakes
• 1 tbsp olive oil or coconut oil
• 1 onion, sliced
• 7 oz mushrooms (200 g), sliced
• 2 cloves garlic, minced
• 1-2 tbsp soy sauce
• 2 cups spinach, roughly chopped
• Salt, to taste
• Black pepper, to taste