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Creamy Vegan Polenta with Leeks

Posted on by Alisa Fleming in Dairy-Free Recipes, Sides with 4 Comments
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Alisa Fleming ~ Though you might be expecting Parmesan, this vegan polenta relies on a combination of simple ingredients for its creamy texture and spot-on flavor. Even the buttery consistency of the leeks contributes to the luxury of this dish.

This creamy vegan polenta recipe is a sample from The 30-Day Vegan Challenge by Colleen Patrick-Goudreau. You might know Colleen from her top-selling cookbooks, The Joy of Vegan Baking, The Vegan Table, and Color Me Vegan, but she is venturing into multimedia with The 30-Day Vegan Challenge.

As pictured below, vegan polenta pairs beautifully with the chewy texture of sauteed mushrooms. Colleen recommends slicing some cremini, shitake, or porcini mushrooms, and then sautéing them in a little olive oil with some tamari. Use the cooked mushrooms as a hearty garnish on the vegan polenta.

If you happen to have any leftovers, then you are in for a treat. Polenta sets up as it cools, so you can pour any leftovers into a baking dish and store it in the refrigerator overnight or for a couple of days. To serve, simply cut the vegan polenta into squares and saute, bake, or grill it. I like it topped with a simple chunky tomato sauce for lunch, but you can also use small squares of the polenta for party appetizers!

Creamy Vegan Polenta with Leeks Recipe


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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. Vegan Lemon Poppyseed Muffins Recipe - Go Dairy FreeFebruary 17, 2013 at 6:01 amReply

    [...] Fleming ~ Just in case you missed the Spicy Red Bell Pepper Cream Soup and the Creamy Vegan Polenta, I’ve got one last recipe to help entice you to join in The 30-Day Vegan Challenge. These [...]

  2. purvieMarch 11, 2013 at 5:18 pmReply

    Sounds so yummy! What if you are using precooked polenta (in the tubes)? How does that work in combining everything? I am assuming you could just mash it up and it would have the same end result?

    • Alisa FlemingMarch 12, 2013 at 7:37 amReplyAuthor

      Polenta in the tube is already a finished polenta product, so it wouldn’t work in the same fashion.

  3. Delicious & Healthy Fall Recipes | San Diego is AwesomeOctober 10, 2013 at 3:43 pmReply

    […] Creamy Polenta with Leeks […]

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