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
Polenta
- 2 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1 cup Italian coarse-ground polenta cornmeal
- 4 tablespoons vegan butter
- ¼ cup shredded vegan white cheese
Ragu
- 2 cups boiling water
- 1 cup dry lentils
- 1 cup texturized vegetable protein (TVP)
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 small red bell pepper, diced
- 1 fresh hot pepper, minced (Optional)
- 1 tablespoon dried oregano
- 1 bay leaf
- ¼ cup vegan red wine
- 1 (14.5 ounce) can diced tomatoes
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 715 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat6g | 32% |
Cholesterol3mg | 1% |
Sodium1981mg | 86% |
Total Carbohydrate77g | 28% |
Dietary Fiber23g | 82% |
Total Sugars11g | |
Protein44g | |
Vitamin C76mg | 379% |
Calcium234mg | 18% |
Iron15mg | 83% |
Potassium843mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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