Start by blanching your peas. Fill a large pot with water and bring it to a boil. Add a large pinch of salt and the peas. Allow them to boil for 2 minutes, then strain them. Set the peas aside for now.

Prepare your leeks by removing the dark green portions. You can save these for making stock. Remove any roots that are attached, then slice the white and light green portion of the leek in half lengthwise. Slice these halves into half-moons, then rinse them well, making sure to remove any dirt between the layers. Pat them dry and set them aside.

Start your polenta next. Add the broth and a big pinch of salt to a pot. Bring the broth to a boil over medium-high heat. Once the broth is boiling, pour in the polenta and reduce the heat to medium. Whisk the polenta constantly until it thickens and begins to spurt. This will take no more than 5 minutes. Once it thickens, place the lid on the pot, kick the heat down to medium-low, and allow the polenta to cook for 15 minutes.

While the polenta cooks, heat a large skillet over medium heat. Add the olive oil, the leeks, and a pinch of salt. Cook, stirring every minute or so, until they begin to caramelize. This will take about 5-7 minutes. Add the diced zucchini and another pinch of salt. Cook until the zucchini are just tender, about 3 minutes, then add the peas. Cook just long enough for the peas to warm through then remove the skillet from the heat. Stir in the lemon zest and dill. Then taste the veggies and add more salt if needed.

Once the polenta is done, remove it from the heat and add the vegan butter and nutritional yeast. Whisk vigorously to incorporate the butter.

To serve, ladle a bed of polenta into each bowl, then top it with the veggie mixture.