A delicious meal that's packed with fibre from The Flexi Foodie Julie Montagu
This recipe has been taken from Superfoods Superfast by Julie Montagu (Quadrille,£18.99) Photography: Yuki Sugiura
1 In a small bowl, whisk together the ‘cheese’ ingredients until smooth.
2 Cook the polenta according to the packet instructions. As long as you have the instant/quick-cook polenta, this will just take a few minutes.
3 In a large frying pan or wok, heat the coconut oil over a medium-high heat. Add the onion, garlic and carrots and cook for five minutes until soft, stirring occasionally. 4 Reduce the heat to medium and add the broccoli, tomatoes and black-eyed beans with a drizzle of tamari or soy sauce to help the veg cook. Continue to cook for about eight minutes, stirring occasionally.
5 Spoon the polenta onto plates, drizzle with the ‘cheese’ sauce, top with the stir fry and dig in!