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Vegan Polenta with Ragu

4

0 min

Vegan Polenta with Ragu

Vegan Polenta with Ragu Photo 1

Time

0 min

Serving

4 persons

Calories

715

Rating

4.00★ (1)

Cuisine

Italian
Author: Victoria Buriak
Benvenuto, meatless Monday! This is a vegan adaptation of traditional Italian creamy polenta and thick ragu full of vegetable proteins. Bake leftover polenta slices and top with any leftover ragu for bite-sized appetizers.

Ingredients

  • boiling water: 2 cups
  • dry lentils: 1 cup
  • texturized vegetable protein (TVP): 1 cup
  • vegetable broth: 1 cup
  • olive oil: 2 Tbsp
  • yellow onion: 1 piece (diced)
  • medium carrot: 1 piece (diced)
  • stalk celery: 1 piece (diced)
  • red bell pepper: 1 piece (diced)
  • hot pepper: 1 piece (minced, fresh, optional)
  • oregano: 1 Tbsp (dried)
  • bay leaf: 1 piece
  • vegan red wine: 0.25 cup
  • tomatoes: 1 can (14.5 ounce can, diced)
  • vegetable broth: 2 cups
  • water: 1 cup
  • salt: 1 tsp
  • Italian coarse-ground polenta cornmeal: 1 cup
  • vegan butter: 4 Tbsp
  • vegan white cheese: 0.25 cup (shredded)

Metric Conversion

Stages of cooking

Vegan Polenta with Ragu Photo 21
Vegan Polenta with Ragu Photo 32
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Vegan Polenta with Ragu Photo 54
  1. Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
    Vegan Polenta with Ragu Photo 2
  2. Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
    Vegan Polenta with Ragu Photo 3
  3. Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
    Vegan Polenta with Ragu Photo 4
  4. Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.
    Vegan Polenta with Ragu Photo 5

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