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    Sift » Blog » Dairy Free

    Published: Dec 18, 2020 · Modified: Sep 20, 2023 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Vegetarian Ragu

    Jump to Recipe Print Recipe

    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:

    1. 2.5-3 cups mixed mushrooms (if you cannot find mixed, then use cremini)
    2. 1-2.5 cups of kale (I like a lot of kale in mine, but, if you don’t, you can do less!)
    3. 3 cloves garlic, minced
    4. ½ large onion
    5. 2 tablespoon tomato paste
    6. 5 tablespoon olive oil
    7. 1 can 28 oz can diced tomatoes
    8. ¼ cup red wine
    9. 2 teaspoon dried basil
    10. 2 teaspoon oregano
    11. salt and pepper to taste
    12. 2 tablespoon 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. ¼ cup nutritional yeast
    3. 1 ½ cups water
    4. 1 teaspoon salt
    5. 1 cup polenta

    For Vegetarian polenta:
    1. 2 cups milk
    2. 1 tablespoon butter
    3. 1 cup polenta
    4. ½ cup gruyere
    5. Parmesan, salt, and pepper to taste

    How do you make your vegetarian ragu and polenta?

    1. 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.
    2. 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.
    3. 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!
    Ingredients for vegan polenta
    Everything for the ragu will be made in a cast iron pan
    Start by heating up your oil, and frying the onions. See instructions below for further details!
    Once the polenta is finished and your ragu has thickened, top the polenta with the ragu.
    Serve immediately and enjoy!

    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


    Easy and Delicious Vegan Polenta Recipe

    Vegan Polenta Recipe: Mushroom Ragu

    Laura Sirkovsky-Kauffman
    This Vegan Polenta Recipe is an easy and delicious take on traditional ragu. Packed with flavor, your guests will never know it lacks meat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Dinner
    Cuisine Vegan / Gluten Free
    Servings 4 servings
    Calories 247 kcal

    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
    • ½ large onion
    • 2 tablespoon tomato paste
    • 5 tablespoon olive oil
    • 1 can 28 oz can diced tomatoes
    • ¼ cup red wine
    • 2 teaspoon dried basil
    • 2 teaspoon oregano
    • salt and pepper to taste
    • 2 tablespoon 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. ¼ cup nutritional yeast3. 1 ½ cups water 4. 1 teaspoon salt5. 1 cup polenta
    • For Vegetarian polenta:1. 2 cups milk2. 1 tablespoon butter3. 1 cup polenta4. ½ 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!

    Nutrition

    Calories: 247kcalCarbohydrates: 16gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 87mgPotassium: 651mgFiber: 5gSugar: 5gVitamin A: 1818IUVitamin C: 22mgCalcium: 85mgIron: 2mg
    Love this recipe?Mention @siftrva or tag #siftrva!
    « S’mores Brownie Recipe
    Gluten Free Cinnamon Rolls Recipe »

    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

    Reader Interactions

    Comments

    1. Dianna Wilson says

      December 18, 2020 at 6:22 pm

      This looks fantastic! I shouldn’t be reading this when I’m hungry!

      Reply

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    Hi, I’m Laura! Welcome to Sift. I help home bakers and cooks achieve impressive and delicious recipes. You and your guests will be asking, “are you sure this is gluten free”.

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