In a medium saucepan, add corn grits and water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions.
To the grits, add soy milk, nutritional yeast, olive oil, and turmeric. Stir; season with salt and pepper to taste.
Warm a greased medium skillet over medium heat. Once hot, add mushrooms, carrots, peas and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned. Add vinegar, garlic powder, and onion powder. Cook for 3-5 more minutes, until vinegar has thickened.
Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.
Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.
