vegan chickpea mushroom tomato stew with polenta

If you're looking for a warm and cozy dinner that's easy to make, whip up this Vegan Chickpea Mushroom Tomato Stew with Polenta! Just a few minutes of prep and you'll be rewarded with a savory, comforting dish.

Happy Tuesday, my loves! I am so pumped to be sharing this delicious recipe with y'all today. As I'm sure you've imagined, the life of a food blogger is full of carefully scheduled posts and strategically scheduled photoshoots. NOT. Maybe that's the case for ~professional~ bloggers, but I'm more of a "let me just cook 12 things this weekend and shoot them all and hope for the best" type of person. Even then, I generally have a gameplan when working with my limited blog time. And of course, then recipes like this come along and change everything up. This Vegan Chickpea Mushroom Tomato Stew with Polenta was completely unplanned, thrown together on a whim Saturday night, and so delicious I just had to photograph the leftovers the next day. That's how you know it's true love!

Really though, I've been pining for an easy, savory, comforting dish to get me through these cold days! I absolutely loooove polenta, so the pairing of hearty chickpea mushroom tomato stew on top of creamy polenta was a no-brainer. So here's what you gotta do - chop up some onion and garlic, slice up some mushrooms, and throw them in a pot with some olive oil to sizzle for a bit. Then add a can of chickpeas and a can of diced tomatoes. Season, cover, and let it do its thing until you're ready to eat. Ta-da! Told you it was easy!

Okay also, I know I would work on the vegan situation but honestly I make food and it just ends up being vegan okay ??‍♀️ I don't do it on purpose. Cozy, veggie based stew - easily vegan! If you're wanting more flavor, you can always add some parm {or nutritional yeast!} to the polenta. And when cooking the polenta, it's easy to choose between water, dairy milk, or non-dairy milk. Just pick whichever floats your boat! Honestly I'd be perfectly happy eating this chickpea mushroom tomato stew on literally anything. On pasta. On rice. Inside a baked potato. Give it to me!

I hope y'all will try this vegan chickpea mushroom tomato stew sometime soon! It really is so easy to make and perfect for a quick dinner!

Looking for more cozy dinners? Check out my Vegan Chorizo Taco Chili, Broccoli Cheddar Soup, Creamy Tomato Basil Soup, Creamy Parmesan Mushroom Risotto, and Vegan Ramen Noodle Soup with Sticky Tofu!

Print Recipe

5 from 1 vote

vegan chickpea mushroom tomato stew with polenta

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Vegetarian

Servings: 4

Author: Valentina | The Baking Fairy

Ingredients

• *for the stew*
• 1 tablespoon olive oil
• 4-5 garlic cloves chopped
• 1 cup sliced mushrooms
• ¼ cup white wine
• 1 15 oz can diced tomato
• 1 15 oz can chickpeas
• 1-2 teaspoon salt as needed
• 2 teaspoon herbes de provence mix
• pinch of sugar
• *for the polenta*
• ½ cup instant polenta
• 1 cups water
• 1 cup nondairy unsweetened milk
• 2 tablespoon EarthBalance
• 1-2 teaspoon salt & pepper to taste

Instructions

• First, prepare the stew. In a medium nonstick pot, combine the olive oil and garlic over medium-high heat. Allow to sizzle for about 1 min (be sure that the garlic doesn't burn!) then add in your sliced mushrooms.
• Season with herbes de provence and salt, and saute for 5-7 minutes until mushrooms are softened and fragrant.
• Add in the white wine, and allow it to evaporate, stirring often.
• Now, drain the chickpeas and add them in, followed by the can of tomatoes. Add a pinch of sugar, more seasoning as needed, and turn heat down to low.
• Cover, and simmer stew for 30-45 minutes until thickened and savory.
• When almost ready to serve, prepare the polenta.
• In a large nonstick pot, heat the milk and water to boiling. Add in the polenta, stirring constantly, until the mixture thickens and turns creamy (about 5 minutes).
• Remove from heat, and stir in the Earth Balance, and salt and pepper as needed. Polenta solidifies quickly, so work fast! Either pour into a large platter and top with the chickpea stew to serve family-style, or divide polenta among 4 bowls and top with chickpeas.