This cozy vegan pumpkin polenta with garlicky kale and white beans is ready in just 30 minutes! Pumpkin puree keeps the polenta extra creamy and makes the perfect bed for a tangle of garlicky sauteed kale and white beans. A sprinkle of lemon zest finishes off the dish adding a bright pop of flavor.
How about a cozy and comforting vegan meal that’s made mostly with pantry staples AND is ready in just 30 minutes?! This savory and creamy pumpkin polenta is great for both lunch and dinner, especially on days when you’re trying to keep it simple. I like to keep pantry staples like canned beans, polenta, broth or bouillon, and pumpkin puree on hand during fall and winter so I can easily whip up meals like this one. Pantry staples plus a few fresh, seasonal elements really help streamline mealtime and remove the stress. I hope this vegan pumpkin recipe earns a spot on your fall and winter meal rotation!
Notes on Ingredients and Substitutions
Any cooked and canned white beans such as cannellini, navy, or great Northern work really well here. I love the convenience of canned pumpkin puree (I always have it on hand) but you can use homemade if you like! A few tablespoons of vegan butter stirred into the polenta after cooking really helps it stay creamy and lends extra flavor. If you’re not vegan, feel free to use regular butter. If you don’t have herbes de Provence on hand and don’t want to buy it for this recipe, feel free to use an equal amount of dried thyme or a tablespoon of finely chopped fresh thyme leaves.
Have leftover pumpkin puree? Use it up in these vegan/gluten free maple glazed pumpkin scones or this spiced pumpkin pecan granola!
How to Add More Protein
If you’re vegan/vegetarian, swap in unsweetened plain soy milk and 1-2 vegetable bouillon cubes in place of the broth. The soy milk I use has 12g protein per cup! For even more protein, crumble up tempeh into small pieces, brown it in a pan with salt and pepper, then sprinkle it over the top of the kale and white beans.
If you eat meat, feel free to use bone broth in place of the vegetable broth and cook your favorite ground meat with the kale and white beans.
Pumpkin Polenta with Garlicky Kale and White Beans in 4 Easy Steps
More 30 Minute Fall Meals
If you love savory pumpkin recipes, I highly recommend my pumpkin tofu curry! It’s ready in 30 minutes or less and is made in just one pot. For a high protein vegan meal that’s also ready in 30 minutes, try these shredded BBQ tofu bowls with apple fennel slaw. These vegan bowls are great for a weeknight meal and perfect for taking advantage of apples while they’re in season.
Pumpkin Polenta with Garlicky Kale and White Beans (vegan)
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Diet: Vegan
Description
This cozy vegan pumpkin polenta with garlicky kale and white beans is ready in just 30 minutes! Pumpkin puree keeps the polenta extra creamy and makes the perfect bed for a tangle of garlicky sauteed kale and white beans. A sprinkle of lemon zest finishes off the dish adding a bright pop of flavor.
Ingredients
- 3 cups low sodium vegetable stock, plus extra as needed
- 1 cup pumpkin puree
- 1 teaspoon herbes de Provence
- Sea salt, to taste
- 1 cup dry polenta
- 3 tablespoons vegan butter
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 1 can white beans, drained and rinsed
- 1 bunch kale, de-ribbed and chopped
- Pepper, to taste
- 1 medium lemon, zested
Instructions
Combine the vegetable stock, pumpkin puree, herbes de Provence, and a big pinch of salt in a medium or large pot. Whisk to combine, then set the pot over medium high heat. Bring the mixture to a boil, then add the dry polenta and drop the heat to medium. Whisk the polenta continuously. Once the polenta has thickened and starts to sputter after about 5 minutes, place the lid on the pot and reduce the heat to low. Cook the polenta without disturbing it for 15 minutes. After 15 minutes, remove the lid and whisk in the butter. Taste and season with more salt as needed.
While the polenta cooks, heat a large pan over medium heat. Add the olive oil. Once it’s shimmering, add the shallot and cook until softened and just starting to turn golden, about 2-3 minutes. Add the garlic and cook for 1 minute, stirring continuously. Add the drained white beans and kale along with black pepper and sea salt to taste. Cook, stirring every minute or so, until the kale is wilted and the beans are warmed through. If the pan starts to look dry, add a splash or two of the broth.
Spoon polenta onto the bottom of each bowl then top with a mound of the kale and white bean mixture. Garnish with lemon zest.
Notes
- Store leftover polenta and kale/white beans separately in the fridge. Reheat leftover polenta with a splash or two of broth or water and stir until loosened and creamy. Reheat leftover kale and white beans in a pan over medium low heat or in the microwave.
- To make the most of your time while you wait for the stock to come to a boil, chop the shallot, garlic, and kale. Cook the kale and white beans while the polenta cooks.
- Want it spicy? Add a pinch or two of red chili flakes with the kale.
- If you’re not vegan, add a nutty, cheesy element with a sprinkle of grated parmesan.
- Not a garlic fan? Use 1 clove or omit it entirely and double up on the shallot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main
Wow! Your love affair with anything pumpkin gives me hope that we are on the brink of Fall weather and smells! This sounds delish!
This looks so perfect for the change in season. Warming and nourishing.
I recently moved to South Texas from Chicago and feel my body leaning into the autumn that it's used to, but with the weather still being so hot, it doesn't know what to think! I've been craving something exactly like this polenta dish, and I may or may not be planning on having it for lunch tomorrow. Thanks!
Thanks 🙂
It was perfect fall comfort food! 🙂
Chicago to South Texas is a big change! Hope you are surviving the heat down here okay. I promise it will eventually get cooler!
This is a fall favorite! Love how quickly everything comes together with a few key pantry staples.