White Bean, Asparagus & Mushroom Sauté over Polenta
- Time
- 25 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 2 small bunchesasparagus
- 2 (15 oz) canscannellini (white kidney) beans
- 16 fl ozchicken or vegetable broth
- 2 clovesgarlic
- ¼ cupnutritional yeast flakes
- 2 (18 oz) tubespolenta, pre-cooked
- 2 (8 oz) pkgssliced white mushrooms
- balsamic vinegar
- basil, dried
- black pepper
- extra virgin olive oil
- Italian seasoning
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- large pot
- measuring cups
- measuring spoons
- nonstick skillet
- potato masher
- stirring spoon
Per serving
- Calories
- 559
- Protein
- 26g
- Carbs
- 83g
- Fat
- 16g
- Fiber
- 16g
- Sodium
- 1043mg
Method
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