Savory Vegan Ragu over Creamy Polenta

Ingredients 0/21

Step 1

Pour boiling water over the lentils in a bowl and let them soak for about an hour. In another bowl, mix the textured vegetable protein with the broth and set it aside until the liquid has been absorbed.

Step 2

While that's soaking, heat some olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, red bell pepper, and a bit of hot pepper, then cook everything together, stirring occasionally, until the onion turns translucent—this should take about 5 to 7 minutes. Drain the lentils and add them along with the textured vegetable protein (no need to drain this) to the pot. Stir in the oregano and bay leaf, then pour in the red wine and keep stirring for about a minute.

Step 3

Add the tomatoes to the pot, give it a good stir, and let the ragu simmer. Cook it gently until it thickens and the lentils are nice and tender, which usually takes about 5 to 10 minutes. If it looks too thick, feel free to add a splash of water.

Step 4

While the ragu is simmering, bring the vegetable broth, water, and a pinch of salt to a boil in a separate saucepan. Lower the heat and slowly whisk in the polenta, stirring constantly to avoid lumps. Keep stirring as it cooks for around 10 minutes until it’s creamy and smooth. Stir in the vegan butter at the end to add richness.

Step 5

Once everything is ready, spoon the polenta into bowls. Remove and discard the bay leaf from the ragu, then ladle the ragu on top of the polenta. Finish each bowl with a sprinkle of vegan white cheese and serve while it’s warm and comforting.