Wash and dry produce.

Core, deseed, and dice bell pepper into ½-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve tomatoes. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

Transfer ½ tsp nutritional yeast (1 tsp for 4 servings) to a small bowl; set aside for serving. (You'll use the rest of the nutritional yeast in Step 3.)

Heat a large drizzle of olive oil in a large pan (large pot for 4 servings) over medium-high heat. Add bell pepper, mushrooms, and zucchini; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and just softened, 5-7 minutes. TIP: While veggies cook, move on to Step 3!

In the last minute of cooking, add tomatoes and garlic; cook, stirring, until fragrant, 30 seconds.

Add 2 TBSP water (4 TBSP for 4) and cook, stirring constantly, until liquid has mostly reduced, about 1 minute. Season with salt and pepper.

While veggies cook, heat a drizzle of oil in a small pot over medium heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes.

Add polenta, stock concentrate, and ⅓ cup water (⅔ cup for 4 servings). Mash with a potato masher or fork until mostly smooth, 30-60 seconds.

Add remaining nutritional yeast and cook, stirring, until thickened and warmed through, 4-5 minutes. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, add water 1 TBSP at a time until it reaches desired consistency.

Divide polenta between shallow bowls. Top with sautéed veggies. Sprinkle with reserved nutritional yeast and scallion greens. Serve.