Vegan Polenta with Ragu

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 715 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 2 tablespoons olive oil
• 2 cups boiling water
• 1 tablespoon dried oregano
• 1 bay leaf
• 1 stalk celery, diced
• 1 (14.5 ounce) can diced tomatoes
• 1 cup vegetable broth
• 2 cups vegetable broth
• 1 cup dry lentils
• 1 small red bell pepper, diced
• 1 small yellow onion, diced
• 1 medium carrot, diced
• 4 tablespoons vegan butter
• 1 cup texturized vegetable protein (TVP)
• 1 fresh hot pepper, minced (Optional)
• ¼ cup vegan red wine
• 1 cup Italian coarse-ground polenta cornmeal
• ¼ cup shredded vegan white cheese

Recipe Instructions

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.