This recipe is one of my favorite fall comfort foods because it's so easy to make, yet super delicious. Enjoy!

Cheesy Chickpea, Veggie and Polenta Stir Fry

makes 4 servings


For the sauce:


  • juice of 1 lemon
  • 2 Tbs gluten-free tamari (or soy sauce if you eat gluten)
  • 2 Tbs tahini
  • 4 Tbs nutritional yeast
  • salt and pepper to taste

For the stir-fry:

  • 1 tbs coconut oil
  • 1 yellow onion, sliced
  • 2 cloves of garlic, minced
  • 2 large carrots, chopped
  • 1 head of broccoli, broken into florets
  • 1 cup of cherry tomatoes, sliced in half
  • 1 package of polenta, cut into bite size pieces (or 1 dry cup prepared ahead of time)
  • 1 can of chickpeas (or 1.5 cups of cooked chickpeas)
  • 1 avocado, peeled, pitted and cut in pieces


In a small bowl or cup, mix sauce ingredients together until smooth.

Heat oil in a large pan or wok at medium high. Add onions, garlic and carrots. Cook for 5 minutes, stirring occasionally.

Turn heat down to medium. Add broccoli, tomatoes, chickpeas and polenta. Add a dash of tamari (or soy sauce) to help veggies cook. Cook for about 8 minutes, stirring occasionally.

Stir in sauce. Transfer to plates and top with avocado.

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