Plant-Based Polenta with Lentil-TVP Ragù
Plant-Based Polenta with Lentil-TVP Ragù layers creamy, buttery polenta with a hearty, tomato-rich sauce brimming with lentils, TVP, and classic soffritto aromatics. A hint of red wine and oregano deepens the flavor, while vegan cheese melts over the top for extra richness. Serve this comforting Italian-inspired dish for a cozy weeknight dinner or a relaxed weekend meal.
- Prep15 mins
- Cook40 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Plant-Based Polenta with Lentil-TVP Ragù, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 55 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 23 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 30
- Heart Health
- 49
- Metabolic
- 55
- Digestive
- 30
- Inflammatory
- 46
- Performance
- 53
- General Wellness
- 1
Combine boiling water and lentils in a bowl and let stand for 1 hour. In a separate bowl, combine texturized vegetable protein with broth and set aside until the liquid is absorbed.
- 2
Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook, stirring, until the onion is translucent, 5 to 7 minutes. Add the drained lentils and the undrained texturized vegetable protein. Stir, then add oregano and bay leaf. Pour in the red wine and continue stirring for about 1 minute. Add the tomatoes. Stir and simmer the ragu until it thickens and the lentils are soft, 5 to 10 minutes; add a little more water if needed.
- 3
Bring vegetable broth, water, and salt to a boil in a saucepan. Lower the heat to low and sprinkle the polenta into the water, stirring constantly to avoid lumps. Cook, stirring often, for 10 minutes. Add the vegan butter, stirring constantly.
- 4
Divide the polenta evenly among 4 pasta bowls. Remove the bay leaf from the ragu and discard it. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.
- Calories 494.49 kcal High 25%
- Protein 22.15 g Good Source 44%
- Carbohydrate 56.87 g 21%
- Total Fat 22.2 g High 28%
- Saturated Fat 5.71 g High 29%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 2.12 mg Low Source 1%
- Sodium 788.18 mg High 34%
- Dietary Fiber 16.98 g Good Source 61%
- Total Sugars 17.25 g --
- Added Sugars 5.28 g Moderate 11%
- Calcium 178.38 mg Moderate 14%
- Iron 5.28 mg Good Source 29%
- Potassium 1118.38 mg Good Source 24%
- Vitamin A 201.34 mcg Good Source 22%
- Vitamin C 67.42 mg Good Source 75%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱
- Celery
- Tomatoes 🍅
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Plant Based Polenta with Lentil TVP Ragù is an Italian dinner recipe made with 18 ingredients. It takes about 55 mins, serves 4, and is rated medium. Key ingredients include Carrot, Celery, Chili Pepper, and Diced Tomatoes. Each serving provides about 494.49 kcal, and is a good source of protein.
Recipe Questions
- What is Plant-Based Polenta with Lentil-TVP Ragù?
- It is an Italian recipe made with 18 ingredients, usually served for dinner or lunch.
- What is Plant-Based Polenta with Lentil-TVP Ragù made of?
- The main ingredients are Carrot, Celery, Chili Pepper, Diced Tomatoes, Dried Bay Leaves. The full list of 18 is above.
- What goes well with Plant-Based Polenta with Lentil-TVP Ragù?
- Explore these Italian side-dish recipes.
- How long does it take to make Plant-Based Polenta with Lentil-TVP Ragù?
- About 55 mins in total: 15 mins to prepare and 40 mins to cook.
- How many calories are in one serving?
- One serving provides about 494.49 kcal. The full nutrition breakdown is above.
- Is Plant-Based Polenta with Lentil-TVP Ragù easy to make?
- This recipe is rated medium, with 18 ingredients and 4 steps.
- Is Plant-Based Polenta with Lentil-TVP Ragù healthy?
- Plant-Based Polenta with Lentil-TVP Ragù has an easyChef Pro health score of 53/100. Per serving, it provides 494.49 calories and 22.15 g of protein, or 44% of the Daily Value. It is a good source of dietary fiber, iron, potassium, vitamin A and vitamin C. Worth noting per serving: sodium at 788.18 mg (34% of the Daily Value), saturated fat at 5.71 g (29% of the Daily Value) and added sugars at 5.28 g (11% of the Daily Value). It contains Soy, Celery, Tomatoes, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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