Polenta and vegan bolognese sauce
Portions
4 - 6Preparation Time
Cooking Time
Ingredients
- 30 mL (2 tbsp.) olive oil
- 1 case of sliced mushrooms
- 2 cloves garlic, chopped
- 1 bag Arctic Gardens Spaghetti Vegetables
- 1 can 680 mL tomato sauce
- 250 mL (1 cup) water
- Salt and pepper from the mill
- 250 mL (1 cup) textured vegetable protein (TVP), crumbled
- 6 to 8 fresh basil leaves, chopped
- 4 cups (1 liter) vegetable stock
- 1 cup (250 mL) yellow granulated corn (medium grits)
-
15 to 30 mL (1 to 2 tbsp.) flaked nutritional yeast
Preparation
- In a large skillet, heat oil over medium-high heat and sauté mushrooms for 5 minutes.
- Add garlic and cook for one more minute.
- Add vegetables and continue cooking for 5 minutes.
- Pour tomato sauce into skillet and add 250 mL (1 cup) of water and bring to a boil. Season generously.
- Add the textured vegetable protein, stir and simmer over low heat while the polenta cooks.
- In a saucepan, bring the broth to a boil.
- Reduce heat to medium-low, add cornmeal and cook, stirring frequently, for about 5 minutes or until cornmeal is tender and the consistency is a purée. Cover and let stand a few minutes.
- Stir in baking powder and season to taste.
- Add the basil to the sauce and adjust the seasoning.
- Serve polenta topped with sauce and more fresh basil if desired.
