Polenta and Ragu: A Vegan Delight

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
• ¼ cup vegan red wine
• 1 (14.5 ounce) can diced tomatoes
• Polenta:
• 1 cup water
• 1 teaspoon salt
• 1 cup Italian coarse-ground polenta cornmeal
• 4 tablespoons vegan butter
• ¼ cup shredded vegan white cheese

Step 1

Soak the lentils in boiling water and let them sit for about an hour. At the same time, mix the textured vegetable protein with the broth in another bowl and set it aside so it can soak up the liquid.

Step 2

While that’s happening, heat some olive oil in a large pot over medium heat. Toss in the chopped onion, carrot, celery, red bell pepper, and a bit of hot pepper. Cook everything, stirring occasionally, until the onion becomes soft and translucent, which should take around 5 to 7 minutes. Drain the lentils and add them along with the soaked textured vegetable protein to the pot. Stir everything together, then add some oregano and a bay leaf.

Step 3

Pour in the red wine and let it cook for about a minute while stirring. Next, add the tomatoes and let the ragu simmer gently until it thickens and the lentils are tender, around 5 to 10 minutes. If it starts to get too thick, just splash in a little water.

Step 4

For the polenta, bring the vegetable broth, water, and a pinch of salt to a boil in a separate saucepan. Lower the heat and slowly sprinkle in the polenta, stirring constantly to keep it smooth and lump-free. Keep stirring as it cooks for about 10 minutes until it thickens, then stir in some vegan butter for a creamy finish.

Step 5

Spoon the polenta into bowls, remove the bay leaf from the ragu, and spoon the ragu on top. Finish with a sprinkle of vegan white cheese on each bowl and serve warm.