Vegan Polenta with Ragu

Name: Vegan Polenta with Ragu
Prep time: 15 min
Cook time: 40 min
Total time: 115 min
Ingredients: 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; 1 tablespoon dried oregano; 1 bay leaf; 0.25 cup vegan red wine; 1 (14.5 ounce) can diced tomatoes; 2 cups vegetable broth; 1 cup water; 1 teaspoon salt; 1 cup Italian coarse-ground polenta cornmeal; 4 tablespoons vegan butter; 0.25 cup shredded vegan white cheese

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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.

Recipe by Buckwheat Queen

Published on March 9, 2020

Prep Time:

15 mins

Cook Time:

40 mins

Additional Time:

1 hrs

Total Time:

1 hrs 55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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

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

Directions

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.
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.
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.
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)

715	Calories
25g	Fat
77g	Carbs
44g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 715
% Daily Value *
Total Fat 25g	32%
Saturated Fat 6g	32%
Cholesterol 3mg	1%
Sodium 1981mg	86%
Total Carbohydrate 77g	28%
Dietary Fiber 23g	82%
Total Sugars 11g
Protein 44g
Vitamin C 76mg	379%
Calcium 234mg	18%
Iron 15mg	83%
Potassium 843mg	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.