This Vegan Polenta Recipe is a delicious take on the classic ragu. Packed with vegetables and delicious flavors, this recipe is vegan and gluten free but your guests will never know it.
I remember the first time I tried polenta. It was in a tube, and I thought it was disgusting. It was not until much later in my life that I realized polenta is absolutely delicious and the perfect vehicle for so many things. We love it for poached eggs and kale, vegetarian bourguignon, shrimp and grits, fried polenta with cherry tomatoes and caramelized onions. The list goes on. We have been wanting to incorporate more vegetables into our diet and this recipe is perfect for it. The ragu is 100% vegan and the entire recipe can be made vegan if you make the polenta with coconut milk as opposed to cows milk. Let’s dive in!
What do you need for this vegan polenta recipe? Besides an appetite.
You guys are going to love this, I promise. The ragu is all made in one cast iron pan and the polenta in one pot so cleanup is a breeze!
For the ragu:
- 2.5-3 cups mixed mushrooms (if you cannot find mixed, then use cremini)
- 1-2.5 cups of kale (I like a lot of kale in mine, but, if you don’t, you can do less!)
- 3 cloves garlic, minced
- 1/2 large onion
- 2 tbsp tomato paste
- 5 tbsp olive oil
- 1 can 28 oz can diced tomatoes
- 1/4 cup red wine
- 2 tsp dried basil
- 2 tsp oregano
- salt and pepper to taste
- 2 tbsp lemon juice
Polenta:
For vegan polenta do the following:
*Follow the instructions on your polenta depending on how much you are making*
1. 1 can (13.5 oz) coconut milk
2. 1/4 cup nutritional yeast
3. 1 1/2 cups water
4. 1 tsp salt
5. 1 cup polenta
For Vegetarian polenta:
1. 2 cups milk
2. 1 tbsp butter
3. 1 cup polenta
4. 1/2 cup gruyere
5. Parmesan, salt, and pepper to taste
How do you make your vegetarian ragu and polenta?
- In a cast iron pan on medium high heat, add your olive oil to the pan and allow it to heat up. Add your chopped onion and cook for 10-15 minutes. You may want to lower the temp a little bit, you want the onion to be a light brown by the time we add the garlic. Add the garlic to the pan and cook for 1 minute. Add your spices and tomato paste and cook for 1 minute more.
- Add the wine to your pan and deglaze the pan. Let the alcohol burn off for a couple of minutes. Add your mushrooms to the pan and cook for 3-5 minutes. Add the can of diced tomatoes to the pan. Cook for 15 minutes. The tomatoes will break down and seem watery at first but the sauce will thicken. At around 10 minutes in begin to make your polenta. I can only advise you to follow the instructions on the polenta you buy as different grains (instant polenta vs coarse) take different times to cook.
- Once the ragu is nice and thick, add the lemon juice and kale. Spoon your polenta into a bowl once finished and top it with the mushroom ragu. Serve immediately!
Why should you make this vegan polenta recipe?
This recipe is quick, easy, and delicious. Finished in under 30 minutes, it is a healthful, warm, and perfect dinner. Not only does it taste great, your kitchen will smell absolutely divine. You will definitely have people popping in asking what is for dinner.
Looking for something similar?
Poached Eggs, Polenta, and Kale click here
Stuffed Pasta Shells with Ricotta and Spinach click here
Julia Child inspired Vegetarian Bourguignon click here
Linguine and Clams click here
Ratatouille click here
Lentils and Eggplant click here
Vegan Polenta Recipe: Mushroom Ragu
Ingredients
- You guys are going to love this I promise. The ragu is all made in one cast iron pan and the polenta in one pot so cleanup is a breeze!
For the ragu:
- 2.5-3 cups mixed mushrooms if you cannot find mixed, then use cremini
- 1-2.5 cups of kale I like a lot of kale in mine, but, if you don't, you can do less!
- 3 cloves garlic minced
- 1/2 large onion
- 2 tbsp tomato paste
- 5 tbsp olive oil
- 1 can 28 oz can diced tomatoes
- 1/4 cup red wine
- 2 tsp dried basil
- 2 tsp oregano
- salt and pepper to taste
- 2 tbsp lemon juice
- Polenta:For vegan polenta do the following:*Follow the instructions on your polenta depending on how much you are making*
- 1. 1 can 13.5 oz coconut milk2. 1/4 cup nutritional yeast3. 1 1/2 cups water 4. 1 tsp salt5. 1 cup polenta
- For Vegetarian polenta:1. 2 cups milk2. 1 tbsp butter3. 1 cup polenta4. 1/2 cup gruyere5. Parmesan salt, and pepper to taste
Instructions
- In a cast iron pan on medium high heat, add your olive oil to the pan and allow it to heat up. Add your chopped onion and cook for 10-15 minutes. You may want to lower the temp a little bit, you want the onion to be a light brown by the time we add the garlic. Add the garlic to the pan and cook for 1 minute. Add your spices and tomato paste and cook for 1 minute more.
- Add the wine to your pan and deglaze the pan. Let the alcohol burn off for a couple of minutes. Add your mushrooms to the pan and cook for 3-5 minutes. Add the can of diced tomatoes to the pan. Cook for 15 minutes. The tomatoes will break down and seem watery at first but the sauce will thicken. At around 10 minutes in begin to make your polenta. I can only advise you to follow the instructions on the polenta you buy as different grains (instant polenta vs coarse) take different times to cook.
- Once the ragu is nice and thick, add the lemon juice and kale. Spoon your polenta into a bowl once finished and top it with the mushroom ragu. Serve immediately!
This looks fantastic! I shouldn’t be reading this when I’m hungry!