Add vegan butter to a skillet, when hot add the shallots, sauté until golden brown, then add the mushrooms and sauté until they become golden brown
Add the garlic, sauté for 40 seconds, then add the thyme, salt and black pepper and the all purpose flour, whisk for 3 minutes, then add the veggie broth., stir to combine for about 2 minutes.
Turn off the heat, set aside.
Add water to a tall pot, add the polenta and the remainder of the ingredients, whisk to combine, then turn on the heat to medium and stir the polenta until fully cooked, following the package instructions.
When the polenta is ready, transfer it to a square or rectangular baking sheet, level the top and allow it to cool completely, then refrigerate for a couple hours.
Cut the polenta cakes into desired shapes.
On a skillet over medium heat, add the vegan butter, then the polenta cakes, sauté them on both sides until golden brown.
Remove the cakes from the skillet, put them on a plate and serve it with the mushroom gravy and roasted tomatoes.
ROASTED CHERRY TOMATOES:
Add the cherry tomatoes to a bowl, then add black pepper, basil and olive oil. Mix to combine.
Heat a cast iron skillet over high heat, then add the tomatoes and roast them until brown, turn off the heat and add salt.