Walking Through Lavender Fields
Vegan Teff or Amaranth Polenta 1
Sides and Appetisers

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 teff with half water half unsweetened 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 pour it in a bowl and then add vegetables (it pairs really well with sautéed leafy greens and beans), sauce (like this excellent vegan bolognese, marinara or vegan pesto), vegan protein (like vegan sausages, vegan meatballs, tofu 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 poured my polenta into a large baking dish and sliced polenta triangles after it was set. 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 Teff or Amaranth Polenta 1

More delicious side dishes:

Vegan 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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Servings 4
Calories 211 kcal


  • 120 g teff or amaranth
  • 360 ml (1 1/2 cup) water (240 ml is enough for amaranth)
  • 360 ml (1 1/2 cup) unsweetened soy milk (240 ml is enough for amaranth)
  • 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
  • 1/10 tsp salt


  • 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 blender.
  • 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. Add also cashew parmesan and mix well. Add salt to taste (I put 1/5 tsp). If you wish you can add some chopped fresh or dry herbs (I didn't).
  • 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 a dish or dishes of choice. 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. Cut polenta further to get the shape that you want.


*Cashew parmesan used in this recipe is an adaptation of the recipe that is published on many other blogs and it’s not clear to me who the original author is (for example: Bianca Zapatka, Minimalist Baker, Loving It Vegan and others).
*Inspired by the recipe from Alive.


Serving: 1servingCalories: 211kcalCarbohydrates: 25gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 176mgFiber: 3gSugar: 1g
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