Try out this tasty Vegan Nutella. Find loads of vegan recipes just like this on habEAT App - your daily nutrition guide. [ Ссылка ]

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Ingredients
• 1.5 cups (400g) raw hazelnuts
• 1/3 cup unsweetened soy milk, or other unsweetened plant-based milk
• 1 Tbsp avocado/coconut oil (optional, the hazelnuts usually have enough natural oil in it)
• 1/4 cup maple syrup (or more if you want it sweeter)
• 1/2 cup cocoa powder
• 1 tsp pure vanilla extract (optional)
• 1/4 tsp salt

Directions
1. In a pot, add 6 cups of water and the cornmeal and stir. Leave to soak for 1-4 hours, for texture.
2. Bring to a boil and then simmer for 10 minutes, then add a sprig of rosemary. Stir every few minutes to prevent burning on the bottom.
3. Continue cooking for another 10 minutes or until all the liquid is soaked in.
4. Add the broth to the skillet on medium heat till the broth starts to slightly bubble. Season the mushrooms, then add to the skillet.
5. Drizzle balsamic vinegar on each mushroom and let it cook for 5-7 minutes.
6. Flip the Portobellos, drizzle more balsamic and cook until desired (rare, medium, or well-done).
7. Remove from stovetop and slice at an angle for presentation.
8. On each plate, smash the polenta into a flat circle shape and then cover with the steaks and garnish with coriander/oregano/rosemary/black pepper
9. Mix all the ingredients for the salad together along with the dressing and enjoy on the side.

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