Vegan Meat Sauce On Polenta Recipes

EASY VEGAN POLENTA (SUPER CREAMY!)

Steps:

• In a medium saucepan, bring water to a boil.
• Once boiling, add in salt and stir to dissolve, then turn heat to medium.
• While whisking, slowly and continuously pour polenta into your water over the course of about 1 minute. Take it slow! This ensures that there will be no lumps in your cooked polenta.
• Once all of your polenta is in the water, continue whisking until it starts to thicken, about 2 minutes. Then turn heat down to low and cover. The polenta should be gently bubbling but not fully simmering. Set a timer for 30 minutes and be sure to whisk the polenta every 5 minutes or so to keep it from sticking to the bottom of the pot.
• After 30 minutes, test your polenta. It should be soft and porridgy, with no lumps or graininess. If you want your polenta slightly thicker, let it cook for another 10 minutes.
• Turn off heat and stir in vegan butter. Taste again and add more salt or butter if you want more savory or salty flavor. Enjoy!
• Polenta is a great base for sautéed veggies like asparagus or wilted greens, or with roasted garlic and baby tomatoes. Optionally, garnish with fresh basil or parsley, vegan parmesan, and/or more vegan butter.
• Leftovers keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave, adding more water and/or vegan butter as needed to rehydrate. Or, save leftovers for making polenta fries!

VEGAN 'MEAT' SAUCE ON POLENTA

Steps:

• Heat a large skillet over medium heat and spray with cooking spray. Add onions; cook and stir until golden, 5 to 7 minutes. Add soy crumbles and mushrooms; cook until browned and softened, about 5 minutes. Stir in tomato sauce, oregano, garlic powder, salt, and pepper. Reduce heat to low; cook until sauce is heated through, about 2 minutes.
• Spray a skillet with cooking spray. Cook polenta over medium heat until golden, about 4 minutes per side.
• Place 2 pieces of polenta on each serving plate; top with sauce.

VEGETARIAN POLENTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cover medium casserole dish with thin layer of cooking spray, set aside.
• Cover bottom of a 2 quart sauce pan, with a thin layer of cooking spray.
• Heat pan to medium heat.
• Sweat the chopped onions in pan.
• Combine garlic,red pepper, shredded cabbage, and spices in pan and cook for about 5 minutes or until soft.
• Add beans, tomato sauce and water.
• Let the mixture absorb the water then add the Veggie Ground Round.
• Pour mixture into ceramic casserole dish, set aside.
• In a one qt sauce pan heat 2 cups of water to boiling Add polenta, stir constantly with a whisk until the mixture begins to thicken.
• When it is thick but still spreadable, immediately take off heat and pour over contents in casserole dish.
• This happens very quickly.
• Spread mixture into corners to cover casserole ideally about a 1/2 inch thick.
• Garnish with Parmesan Cheese.
• Cover dish and bake for 25 minutes in 350degree F.
• Remove cover and bake an additional 5 minutes at 400 degrees F.

CREAMY VEGAN POLENTA WITH MUSHROOMS AND KALE

Steps:

• Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
• Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
• Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
• Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.
• Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
• Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

VEGETARIAN PASTITSIO

Steps:

• Heat the oven to 190C/170C fan/gas 5. Put the onions and oil in a large saucepan with the bouillon, bay leaves, the vinegar, garlic, oregano and cinnamon. Add a mug of water (about 250ml), then cover and simmer for 10 mins until soft. Uncover and cook for 10 mins more, stirring frequently. The water should evaporate after this time and the onions should be soft.
• Meanwhile, cook the pasta in a large pan of boiling water following pack instructions, or for 10 mins until al dente. Drain and set aside.
• Stir the tomatoes, tomato purée and the lentils, along with their liquid, into the onions. Stir well, then cover and simmer for 5 mins. Remove the bay leaves.
• To make the white sauce, pour the milk and 200ml water into a pan with the flour, whisk well to stop lumps forming and keep stirring until thickened, for about 8-10 mins.
• Stir the egg white into the pasta and spoon over the base of a baking dish. Top with the lentil mixture. Stir the egg yolk into the white sauce, then spoon on top of the lentils, scatter over the feta and oregano, then bake in the oven for 40 mins until bubbling.
• Serve half with the tomato and onion salad, and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave on plates until piping hot.