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How to Make Vegan Polenta with Ragu - A Step-by-Step Guide

If you're in the mood for a hearty and satisfying vegan dish, look no further than this Vegan Polenta with Ragu recipe. Made with creamy, comforting polenta and a rich, flavorful ragu, this dish is a perfect option for a cozy, comforting dinner. Whether you're a die-hard vegan, a meat lover looking to explore plant-based options, or simply someone who enjoys delicious food, this recipe is sure to please your taste buds.

Polenta is a versatile and delicious dish that originated in Nort...

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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 (Optional)
  • 1 tablespoon dried oregano
  • 1 bay leaf
  • ¼ 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
  • ¼ cup shredded vegan white cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 55 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    715 cal.

    • Total Fat: 25g
    • Saturated Fat: 6g
    • Cholesterol: 3mg
    • Sodium: 1981mg
    • Total Carbohydrate: 77g
    • Dietary Fiber: 23g
    • Total Sugars: 11g
    • Protein: 44g
    • Vitamin C: 76mg
    • Calcium: 234mg
    • Iron: 15mg
    • Potassium: 843mg

    Categories

    Vegan recipes
    Polenta recipes
    Ragu recipes