Recipe by Ross Cockburn

Hailing from Canada’s Dawson City, Yukon, Ross Cockburn is an avid foodie and chef creating original vegan meals. His creations are not only appetizing to look at, but also entices people to try their hand at his recipes. Add a Ross Cockburn recipe to your Meatless Monday (or everyday) meals!

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Tenderstem Broccoli with Mushrooms and Polenta

Servings

Ingredients

Polenta

• 1 cup polenta
• 4 cups vegetable broth
• 1 tsp salt
• 3 tbsp vegan butter
• 1 tsp Extra Virgin Olive Oil (EVOO)

Mushrooms

• 2 cups mushrooms your preference
• 1 tbsp fresh sage minced
• 1 tbsp fresh thyme minced
• 1 clove garlic minced
• 1 tbsp vegan butter
• salt and pepper to taste

Tenderstem Broccoli

• 4 large florets tenderstem broccoli
• 1 tbsp Extra Virgin Olive Oil (EVOO)
• salt and pepper to taste

Servings Ingredients Polenta 1 cup polenta 4 cups vegetable broth 1 tsp salt 3 tbsp vegan butter 1 tsp Extra Virgin Olive Oil (EVOO) Mushrooms 2 cups mushrooms your preference 1 tbsp fresh sage minced 1 tbsp fresh thyme minced 1 clove garlic minced 1 tbsp vegan butter salt and pepper to taste Tenderstem Broccoli 4 large florets tenderstem broccoli 1 tbsp Extra Virgin Olive Oil (EVOO) salt and pepper to taste

Instructions

Polenta

1. Bring broth and salt to a boil in a large saucepan.
2. Slowly pour polenta into water and whisk constantly until polenta is combined.
3. Reduce heat to low and simmer for approx. 5 minutes, sitting often.
4. Cover and cook for 30 minutes while whisking every 6-7 minutes.
5. Turn off heat and stir in butter and EVOO.
6. Cover and let stand for 5 minutes to thicken.

Mushrooms

1. In a sauté pan, heat butter on medium.
2. Add garlic, sage, and thyme. Cook for 30 seconds.
3. Add mushrooms and sauté until mushrooms are golden brown (3-5 minutes).

Tenderstem Broccoli

1. Toss the broccoli in EVOO, salt, and pepper.
2. Grill on a barbeque or in a griddle pan until broccoli is tender.

Assembly

1. Put a large scoop of polenta on a plate.
2. Add mushrooms and broccoli.
3. Drizzle with your favourite dark balsamic vinegar.