Heat the coconut milk in a pot to just under a boil, then lower to a simmer. Stir in the polenta, and cook until it begins to thicken, about 10-15 minutes or so.

Meanwhile, heat the coconut oil in a pan over medium heat. Cook the scallions for a few moments, then add the zucchini, and cook for a few more moments. Add in the mushrooms, and sauté until softened. Next, stir all the veggies into the polenta mixture, along with the nutritional yeast, and the salt and pepper to taste.

Grease a baking sheet or glass dish with coconut oil and spoon the polenta-veggie mixture into patty shapes on to the dish, using a spoon carefully so as not to burn your fingers. Let sit in the fridge (or freezer if you are in a rush!) for at least an hour (ideally) to harden. When ready to serve, heat some coconut oil in a pan, and cook the patties for a few minutes on each side, until they brown nicely. Serve hot and fresh, alongside a fresh salad. Enjoy!