Polenta mit Pilzen und Spinat

1. Peel and dice the onion and garlic. Clean the mushrooms and cut into thin slices. Wash the spinach.

2. Roast the pine nuts in a frying pan (without adding any fat) until golden brown. Remove the pine nuts from the pan and set aside for later.

3. In the same pan, heat olive oil and sauté onion and garlic for 2 minutes over medium heat. Add mushrooms and saute, stirring, for about 5 minutes. Add spinach and soy sauce and saute, stirring, until mushrooms and spinach are soft. Season to taste with salt and pepper.

4. For the polenta, bring water to a boil in a saucepan and add vegetable stock. Add the polenta, stirring constantly, and simmer over low heat for about 5 minutes. Season with nutritional yeast, salt and pepper. Add 1 tablespoon vegan butter or margarine for extra creaminess (optional).

5. Serve the polenta together with the vegetables and the roasted pine nuts.