Gluten Free Bread

You don't have to miss out on bread just because you're gluten free

Gluten Free Pancakes

Just add water, shake, and pan fry!

Vegan Burgers

Store for up to 2 years and just pop it out when you need a quick meal!

Creamy Polenta with Roasted Mushrooms


Creamy Polenta

  • 1 cup (170gm) YesYouCan polenta
  • 4 cups water (or stock)
  • salt, to taste
  • 1 tbsp. olive oil or butter (optional)
  • grated parmesan cheese (optional)
  • 1 cup (125gm) finely grated parmesan

Roasted Mushrooms

  • 500gm sliced mixed mushrooms cut into large pieces
  • 4 sprigs thyme
  • 3 garlic cloves (smashed)
  • 1/4 cup (60ml) extra-virgin olive oil
  • salt & ground pepper
  • 1 tbsp. red wine vinegar


  • Preheat oven to 180°C (160°C fan forced oven). Combine mushrooms, thyme, and garlic on a baking sheet. Season with salt and pepper and drizzle with oil. Toss to coat mushrooms, then spread out evenly. Roast ontop rack for approx 25–30 mins.
  • Bring 4 cups water to a simmer in a large saucepan. Add butter (or margarine) and a pinch of salt and whisk to melt butter. Gradually add polenta, whisking constantly.
  • Turn up oven heat to 240°C and continue to cook mushrooms for approx. 5 mins.
  • Whisk polenta vigorously, scraping bottom of pan, until polenta is smooth and thick.
  • Gradually add parmesan, whisking constantly until melted and incorporated. Season with salt and pepper to taste. Cover and keep warm.
  • Remove mushrooms from oven and drizzle with vinegar and let cool
  • Serve polenta and top with mushrooms mix 

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