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Cheesy Polenta and Black-Eyed Beans Stir Fry

1 MIN READ • 5th October 2016

A delicious meal that's packed with fibre from The Flexi Foodie Julie Montagu

This recipe has been taken from Superfoods Superfast by Julie Montagu (Quadrille,£18.99) Photography: Yuki Sugiura

  • 160g ‘instant’ or ‘quick- cook’ polenta

  • 2tbsp coconut oil

  • 1 large onion, sliced

  • 2 garlic cloves, crushed

  • 2 large carrots, shredded

  • 150g tenderstem broccoli

  • 250g cherry tomatoes, halved

  • 400g tin black- eyed beans (peas), drained and rinsed

  • Tamari or soy sauce, for drizzling

  • For the ‘cheese’

  • 4 tbsp nutritional yeast

  • 2 tbsp tamari or soy sauce

  • 1 tbsp tahini

  • 1 tbsp apple cider vinegar

  • Juice of 1 lemon

1 In a small bowl, whisk together the ‘cheese’ ingredients until smooth.
2 Cook the polenta according to the packet instructions. As long as you have the instant/quick-cook polenta, this will just take a few minutes.
3 In a large frying pan or wok, heat the coconut oil over a medium-high heat. Add the onion, garlic and carrots and cook for five minutes until soft, stirring occasionally. 4 Reduce the heat to medium and add the broccoli, tomatoes and black-eyed beans with a drizzle of tamari or soy sauce to help the veg cook. Continue to cook for about eight minutes, stirring occasionally.
5 Spoon the polenta onto plates, drizzle with the ‘cheese’ sauce, top with the stir fry and dig in!

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