Savory Vegan Polenta Ragu: A Delectable Plant-Based Dish

Ingredients

• Ragu:
• Begin by pouring 2 cups of steaming water into a pot, then add in a cup each of dry lentils and texturized vegetable protein (TVP) along with another cup of flavorful vegetable broth.
• Drizzle in two tablespoons of fragrant olive oil and let it heat up before tossing in a diced small yellow onion, a diced medium carrot, a diced stalk of celery, and a diced small red bell pepper for added color and crunch.
• For a spicy kick, consider mincing a fresh hot pepper and adding it to the mix, but this step is optional.
• Sprinkle in a tablespoon of aromatic dried oregano, a bay leaf for depth of flavor, and a splash of vegan red wine (about 1/4 cup) for richness.
• Finally, stir in a can of diced tomatoes (14.5 ounces) to complete the hearty ragu.
• Polenta:
• In a separate pot, combine 2 cups of vegetable broth with 1 cup of water, seasoned with a teaspoon of salt for balance.
• Gradually whisk in a cup of Italian coarse-ground polenta cornmeal, allowing it to thicken and cook to perfection.
• Finish off the polenta by stirring in four tablespoons of vegan butter for a creamy finish, and topping it with a sprinkle of shredded vegan white cheese (about 1/4 cup) for added richness and flavor.

Step 1

In a bowl, combine lentils with boiling water and let it sit for an hour. In another bowl, mix texturized vegetable protein with broth and allow it to absorb the liquid.

Step 2

Meanwhile, in a stew pot over medium heat, warm olive oil and sauté onion, carrot, celery, red bell pepper, and hot pepper until the onion turns translucent, which usually takes about 5 to 7 minutes. Once done, incorporate the drained lentils and the soaked texturized vegetable protein. Season with oregano and a bay leaf, then pour in red wine and stir for about a minute before adding tomatoes. Let the ragu simmer until it thickens and the lentils become tender, typically around 5 to 10 minutes. Adjust the consistency by adding water as needed.

Step 3

In a separate saucepan, bring vegetable broth, water, and salt to a boil. Lower the heat and slowly sprinkle in the polenta while stirring continuously to prevent clumping. Cook for about 10 minutes, stirring frequently. Finish by incorporating vegan butter into the polenta.

Step 4

Divide the cooked polenta evenly among 4 pasta bowls. Remove and discard the bay leaf from the ragu before ladling it over the polenta in each bowl. Finish off by sprinkling a tablespoon of vegan white cheese on top of each serving before serving while warm.