Roasted Button Mushrooms & Chickpeas with 'Corned-up' Polenta - Vegan Recipe

Ingredients

• 1kg button mushrooms
• 2 tablespoons plant-based butter
• 1 brown onion, diced
• 4 garlic cloves, roughly sliced
• 70ml white wine
• 1 tin cherry tomatoes
• 1 tin chickpeas, with brine
• 2 tablespoons soy sauce (or tamari)
• 500ml vegetable stock
• 1 teaspoon brown sugar
• 2 thyme sprigs
• 2 bay leaves
• 1 parsley bunch, finely chopped
• 1 lemon, zest
• 1 jar plant-based feta (optional)
• Salt and pepper, to taste
• Olive oil
• [For the polenta:]
• 300g polenta
• 1.75L oat milk (or your favourite plant milk)
• 3 tablespoons plant-based butter
• 2 corn on the cob
• Salt and pepper to taste