Vegan Polenta With Ragu Recipe

Name: Vegan Polenta With Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 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; 1/4 cup shredded vegan white cheese

Servings: persons

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
1/4 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
1/4 cup shredded vegan white cheese

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.
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.
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.
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.

1419

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Ragu:, 2 cups boiling water, 1 cup dry lentils, 1 cup texturized vegetable protein (TVP), and more.

Yes, Vegan Polenta With Ragu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Polenta With Ragu

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