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
"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED PEPPER COULIS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. *Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.
- Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.
- Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
- Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.
VEGAN RAGU
Make this healthy vegan ragu base and turn it into a variety of meals, like warming lasagne, mouth-watering moussaka or a hearty bolognese
Provided by Sophie Godwin - Cookery writer
Categories Dinner
Time 1h20m
Number Of Ingredients 15
Steps:
- Pour 800ml boiling water over the dried porcini and set aside for 10 mins. Meanwhile, pour 1½ tbsp oil into a large pan and gently cook the onion, carrot, celery and a pinch of salt, stirring for 10 mins, until soft. Remove the porcini and roughly chop. Set aside with the liquid.
- Add the garlic and thyme. Cook for 1 min, then stir in the purée and cook for 1 min. Pour in the wine. Cook until reduced, then add the lentils, mushroom stock and tomatoes. Bring to the boil, then reduce and simmer with a lid on.
- Meanwhile, heat a large frying pan. Add the 1½ tbsp oil, then tip in all of the mushrooms. Fry until the water has evaporated and the mushrooms are golden. Pour in the soy sauce and stir, then add the mushrooms to the lentil pan.
- Stir in the Marmite. Cook over a medium heat for 30-45 mins, stirring occasionally, until the lentils are cooked. Remove the thyme and season.
Nutrition Facts : Calories 268 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
ROASTED VEGETABLE RAGOUT WITH POLENTA
You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.
Provided by Margie99
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
- For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
- Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
- Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
- Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
- To serve; place 2 polenta squares on each plate and top with ragout.
Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5
More about "vegetable ragu with creamy mascarpone polenta recipe 445"
VEGETABLE RAGU RECIPE - ROASTED ROOT VEGETABLE RAGOUT
From honest-food.net
5/5 (3)Total Time 1 hr 25 minsCategory Main CourseCalories 536 per serving
- Preheat the oven to 450°F. Cut all the vegetables for the ragout into pieces you'd want to eat with polenta: bite-sized or whatever. Coat with the olive oil and sprinkle with salt. Put the veggies into a roasting pan and roast in the oven until they are nicely browned, about 30 to 40 minutes. Turn them occasionally.
- Meanwhile, make the polenta. Bring the water to a boil in a medium pot and add a healthy pinch of salt. Sprinkle the polenta into the boiling water with one hand while you stir the water with another. This helps prevent lumps. Turn the heat to medium-low until the polenta bubbles gently. Cook, stirring every few minutes, until the polenta is creamy, about 30 minutes. When it's creamy, turn the heat as low as it will go for now.
- When the vegetables are ready, move them into a large, wide pot, like a high-sided frying pan. Pour the white wine into the roasting pan and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Pour all that into the pot with the vegetables.
- Crush the canned tomatoes by hand into the pot and pour in all the juices from the can. Add the bay leaves and thyme. Stew this over medium-low heat for 15 minutes. Add the butter and cheese to the polenta, stirring well. If the polenta is too thick, stir in a little water. The polenta should be smooth and be able to flow a little in a bowl.
VEGETABLE RAGU WITH CREAMY MASCARPONE POLENTA
From afeastfortheeyes.net
Reviews 4Servings 4Cuisine AmericanCategory Main Course
POLENTA AND VEGETABLE RAGOUT RECIPE | WILLIAMS SONOMA …
From blog.williams-sonoma.com
3/5 (9)Total Time 1 hrEstimated Reading Time 3 mins
VEGETABLE RAGU (PERFECT FOR WEEKNIGHT DINNERS)
From vegetarianmamma.com
CREAMY POLENTA WITH MUSHROOM RAGU - VEGAN HUGGS
From veganhuggs.com
CREAMY MASCARPONE POLENTA | WILLIAMS SONOMA
From williams-sonoma.com
POLENTA WITH ITALIAN VEGETABLE RAGU | READY SET EAT
From readyseteat.com
VEGGIE RAGU WITH CHEESY POLENTA RECIPE - FOOD NETWORK
VEGETABLE RAGù WITH PASSATELLI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CREAMY SOFT POLENTA WITH MEAT RAGù RECIPE | EPICURIOUS
From epicurious.com
VEGETABLE RAGU WITH CREAMY MASCARPONE POLENTA RECIPE 445 FOOD
From topnaturalrecipes.com
VEGETABLE RAGU WITH CREAMY MASCARPONE POLENTA | RECIPE
From pinterest.com
PORK RAGù OVER CREAMY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
MASCARPONE POLENTA - HOME COOKING COLLECTIVE
From homecookingcollective.com
VEGETABLE RAGU WITH CREAMY MASCARPONE POLENTA RECIPE 445 RECIPE
From food-recipe.info
GARDEN VEGETABLE RAGU - SIMPLY SCRATCH
From simplyscratch.com
BEEF & PORK RAGU WITH CREAMY POLENTA - RECIPES FROM NIMAN RANCH
From nimanranch.com
CREAMY POLENTA WITH MUSHROOM RAGU | KITCHN
From thekitchn.com
You'll also love