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.
Provided by Buckwheat Queen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h55m
Yield 4
Number Of Ingredients 20
Steps:
- 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 Facts : Calories 714.6 calories, Carbohydrate 77.3 g, Cholesterol 3.3 mg, Fat 25.1 g, Fiber 23 g, Protein 44.1 g, SaturatedFat 6.3 g, Sodium 1981.1 mg, Sugar 10.9 g
VEGAN BAKED POLENTA WITH RADICCHIO
Creamy polenta, vegan cheese blend, and flavorful radicchio meet in this vegan meal. This is an adaptation of a popular dish from the Lombardy region of Italy. It typically uses fatty cheeses and butter. This version offers all the flavor without animal fats, making it perfect for vegan diets or for anyone looking to reduce fats in their diet.
Provided by Buckwheat Queen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 355 degrees F (180 degrees C). Grease an 8x8-inch baking pan with 1 teaspoon olive oil.
- Combine vegetable broth and 1 cup water in a large pot and bring to a boil over high heat. Reduce heat to medium and keep at a low boil. Pour in unsweetened oat milk and bring to a boil. Sprinkle in cornmeal, whisking constantly to avoid clumps from forming. Reduce heat to medium-low and continue stirring until polenta begins to thicken. Add more water if needed. Stir until polenta has softened and thickened, about 20 minutes.
- Meanwhile, heat remaining 2 teaspoons olive oil in a skillet. Add onion and carrot. Saute until vegetables have just begun to soften. Add radicchio and saute until wilted. Season with pepper and turmeric. Cook until vegetables are tender and cooked throughout, about 5 minutes.
- Spread out 1/2 of the polenta in the greased baking dish. Evenly layer 1/2 of the vegan Gouda and 1/2 of the vegan mozzarella on top. Top with 1/2 of the radicchio mixture. Repeat layers with remaining polenta, cheeses, and radicchio mixture.
- Bake in the preheated oven until cheese has melted and is bubbling, about 20 minutes. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 36.1 g, Fat 10.7 g, Fiber 3.4 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 492.9 mg, Sugar 2 g
CREAMY VEGAN POLENTA WITH MUSHROOMS AND KALE
While it may be difficult to imagine many classic Italian dishes without a generous sprinkle of Parmesan, polenta's creamy nature means it's easy to make without butter or cheese. Nutritional yeast, when used in moderation, mimics the nutty flavor of Parmesan, but use too much, and it can overpower. Just a tablespoon or two does the trick here, along with a few tablespoons of vegan butter. (You can use olive oil, but vegan butter works best to achieve the richness of traditional polenta.) The red wine braised mushrooms and kale take the place of meat, but the polenta would be equally delicious served with simply sautéed greens or roasted root vegetables. Leftover polenta can be reheated over medium-low with a splash of broth or water.
Provided by Lidey Heuck
Categories dinner, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
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.
More about "vegan polenta with ragu recipes"
CREAMY POLENTA WITH MUSHROOM RAGU - VEGAN HUGGS
From veganhuggs.com
5/5 (12)Total Time 40 minsCategory EntreeCalories 311 per serving
- In a med-large pot, add the water, broth, polenta, and salt. Place on stove over high heat and whisk to combine. Bring to a boil, then turn heat down low to keep a slight simmer. Keep whisking until it starts to slightly thicken, about 1-2 minutes. After that, stir or whisk every 5 minutes to keep the polenta smooth. Cook until thick, creamy and tender, about 20-30 minutes. It should be very thick, but not have big clumps. If this happens, whisk in broth or non-dairy milk to smooth it out.
- Remove from heat and stir in the vegan parmesan cheese and butter. Taste and add more seasoning if needed. Cover until ready to use.
- While the polenta is cooking, you can start the mushroom ragu. Whisk the vegetable broth with cornstarch well and set aside. Now, heat a large pan over medium-high heat. Once fully heated, add oil and wait until it shimmers. Now add about 1/2 the mushrooms in an even layer in the pan (don't crowd the mushrooms or they won't brown). Let them sit undisturbed for 3-5 minutes and then brown the other side.
CREAMY VEGAN POLENTA WITH WILD MUSHROOM AND TOMATO …
From rainbowplantlife.com
4.6/5 (5)Total Time 55 minsCategory DinnerCalories 367 per serving
- In a medium or large saucepan, add the lite coconut milk and water. Bring to a gentle boil, then gently whisky in the cornmeal gradually and stir together.
- Once the polenta is on the stove, prepare the ragú. Heat the 2 tablespoons olive oil in a large 12-inch nonstick skillet over medium heat. Add the onion and cook for 5-6 minutes, or until lightly browned.
CREAMY POLENTA WITH VEGAN RAGU – SKINNY SPATULA
From skinnyspatula.com
4.8/5 (6)Total Time 40 minsCategory Main CourseCalories 704 per serving
- 1. In a large frying pan, brown the vegan meat in 2 tbsp olive oil. Break it up in small pieces and cook for 7-9 minutes.
- 2. Remove the meat from the pan and leave aside. Using the same pan, fry 2 chopped onions, then add the portobello mushrooms, broken in small pieces.
- 3. When the mushrooms are browned and there’s no more liquid in the pan, deglaze with the white wine and add all the spices and garlic.
10 BEST VEGAN POLENTA RECIPES | YUMMLY
From yummly.com
EASY LOW-FAT VEGAN POLENTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED EGGPLANT RAGU RECIPE • VEGGIE SOCIETY
From veggiesociety.com
15 DELICIOUSLY VEGAN AND GLUTEN-FREE POLENTA RECIPES!
From onegreenplanet.org
CREAMY POLENTA WITH MUSHROOM RAGU | KITCHN
From thekitchn.com
ROMAN POLENTA WITH VEGETABLE RAGU - HEALTHY FOOD …
From healthyfood.com
VEGAN POLENTA WITH MUSHROOM RAGU - OLIVER'S MARKETS
From oliversmarket.com
CREAMY VEGAN POLENTA RECIPE – A COUPLE COOKS
From acouplecooks.com
POLENTA WITH ITALIAN VEGETABLE RAGU | READY SET EAT
From readyseteat.com
MEDITERRANEAN VEGETABLE POLENTA - VEGAN ENTREE RECIPE
From toriavey.com
VEGAN CREAMY POLENTA WITH MUSHROOM RAGU | RECIPE | RAGU …
From pinterest.ca
BEST POLENTA WITH MUSHROOM RAGU RECIPE - HOW TO MAKE VEGAN …
From delish.com
VEGAN CREAMY POLENTA WITH MUSHROOM RAGU - J. LYONS DESIGNS
From imintentional.com
VEGAN SAUSAGE & PEPPER RAGù WITH CREAMY POLENTA – EASY VEGAN …
From easyveganrecipes.info
POLENTA WITH MUSHROOM RAGU - THE NEW BAGUETTE
From thenewbaguette.com
VEGAN BAKED POLENTA RECIPE WITH TOFU RAGOUT • OUR PLANT-BASED …
From ourplantbasedworld.com
VEGAN POLENTA WITH RAGU RECIPE - FOOD NEWS
From foodnewsnews.com
VEGAN POLENTA WITH RAGU | RECIPESTY
From recipesty.com
CREAMY VEGAN POLENTA WITH TOMATO AND WILD MUSHROOM RAGú
From naturesweet.com
BEST POLENTA WITH MUSHROOM RAGU RECIPE - HOW TO MAKE VEGAN …
From delish.com
WILD MUSHROOM RAGú WITH CREAMY POLENTA - CONNOISSEURUS VEG
From connoisseurusveg.com
VEGAN SAUSAGE & PEPPER RAGù WITH CREAMY POLENTA
From connoisseurusveg.com
CREAMY VEGAN POLENTA WITH MUSHROOM RAGù - CHEAP AND …
From cheapandcheerfulcooking.com
POLENTA CAKES WITH VEGGIE RAGOUT VEGAN - CHEEKYKITCHEN
From cheekykitchen.com
MUSHROOM RAGU WITH CREAMY POLENTA - POTLUCK AT OH MY VEGGIES
From potluck.ohmyveggies.com
VEGAN POLENTA WITH MUSHROOMS AND BEANS – EMILIE EATS
From emilieeats.com
EASY MUSHROOM RAGU - FAMILYSTYLE FOOD
From familystylefood.com
PARMESAN POLENTA WITH THYME MUSHROOM RAGU - DEL'S COOKING TWIST
From delscookingtwist.com
VEGAN POLENTA WITH BALSAMIC ROASTED VEGETABLES & CHICKPEAS
From shortgirltallorder.com
MUSHROOM RAGù WITH POLENTA - THE MODERN PROPER
From themodernproper.com
MUSHROOM RAGU: A DELICIOUS AND EASY VEGAN POLENTA RECIPE
From siftrva.com
POLENTA WITH VEGETABLE RAGU AND BURRATA - VEGETARIAN FORK
From vegetarianfork.com
CREAMY VEGAN POLENTA WITH MUSHROOMS AND SPINACH - BIANCA …
From biancazapatka.com
CREAMY VEGAN TRUFFLE PARMESAN POLENTA - NIKKI VEGAN
From nikkivegan.com
VEGAN MUSHROOM RAGU - CROWDED KITCHEN
From crowdedkitchen.com
20 VEGAN POLENTA RECIPES | PLANTED365
From planted365.com
CREAMY POLENTA WITH SPRING VEGGIES AND GREMOLATA (VEGAN!)
From feastingathome.com
VEGAN CREAMY POLENTA WITH MUSHROOM RAGU | RECIPE | VEGAN …
From pinterest.ca
CREAMY VEGAN POLENTA WITH MUSHROOMS, TOMATOES AND SPINACH …
From thekitchn.com
VEGAN POLENTA WITH MUSHROOMS AND LENTILS - LOTTAVEG
From lottaveg.com
CRISPY POLENTA WITH VEGETABLE RAGù - CANADIAN LIVING
From canadianliving.com
EASY VEGAN POLENTA (SUPER CREAMY!) - MINIMALIST BAKER …
From minimalistbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search