Walking Through Lavender Fields
Vegan Gluten Free Teff or Amaranth Polenta 1
Sides and Appetizers

Teff or Amaranth Polenta (V, GF)

Teff is my favourite of all the grains. This recipe is inspired by that fact because I don’t really like to eat regular polenta. You can also choose amaranth which is similar to teff though lighter in taste. You prepare them just as you would a normal polenta. I cook polenta with half water half soy milk. But you can also play with the ratio of the two liquids or choose a different plant based milk. After cooking I add vegan butter and vegan parmesan to the mixture which gives it a rich flavour. You can also add some minced fresh herbs (I didn’t).

If you want to serve this dish warm, you can just place it in a bowl and then add vegetables, sauce, vegan protein (like vegan sausages, vegan meatballs etc.) or some other food of choice. If you want to serve polenta cold, choose a baking dish that will reflect the shape in which you want the polenta to be. I used a bread baking dish to get a large rectangle, from which I then cut 4 polenta triangles. You can also slice cold polenta into cubes and brush it with some oil, then bake it in the oven to make crispy croutons to use in soups. The options are endless.

Vegan Gluten Free Teff or Amaranth Polenta 1

Teff or Amaranth Polenta (V, GF)

Teff and amaranth are used in this dish instead of regular polenta. Serve it warm or cold. Mould it into a shape that you want. Make it crispy in the oven and serve as a topping for soup. Add vegetables, sauce or other food of choice to this versatile side dish.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Servings 4
Calories 211 kcal

Ingredients
  

  • 120 g teff or amaranth
  • 300 ml (1 1/4 cup) water
  • 300 ml (1 1/4 cup) unsweetened soy milk
  • 20 g (4 tsp) vegan butter
  • cashew parmesan recipe below
  • salt to taste
  • minced fresh herbs (thyme, oregano …) optional

Cashew parmesan:

  • 30 g cashews
  • 2 1/2 tsp nutritional yeast I used fortified with B12
  • pinch of salt

Instructions
 

  • Put teff or amaranth in a pot over high heat and roast it until it leaves a nutty smell in the air.
  • Add water and soy milk. When it boils, turn the heat to low and cook for 20 min. Stir several times in between, especially towards the end of cooking as the mixture is getting thick and can get stuck to the bottom of the pot.
  • Meanwhile grind all ingredients for cashew parmesan in a food processor.
  • When grains are cooked, turn the heat off and leave the pot on the stove. Add vegan butter and let it melt into the grains. Also add cashew parmesan and mix well. Add salt to taste. If you wish you can add some chopped fresh or dry herbs.
  • If you wish to serve warm polenta, pour it into bowls and end here. If you wish to make cold polenta stacks, follow the instructions below.
  • Grease baking dish of choice. I used 18×9 cm bread baking dish.
  • Transfer the mixture into the greased dish, spread it equally around and even out the surface on top.
  • Put it in the refrigerator for 30 min to 1 hour to set.
  • With a knife go around the edges to let them free from the dish. Turn the dish upside down and shake it a little bit if the polenta does not come down.
  • Slice the polenta into 4 triangles.

Notes

*The cashew parmesan used in this recipe is not my creation. It’s a recipe often used on other blogs and it’s not clear to me who the original author is.
*Inspired by the recipe from Alive.

Nutrition

Serving: 1servingCalories: 211kcalCarbohydrates: 25gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 176mgPotassium: 178mgFiber: 3gSugar: 1gVitamin A: 3IUCalcium: 147mgIron: 3mg
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