Plant-Based Polenta with Lentil-TVP Ragù

1. 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. 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. 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. 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
• Protein 22.15 g Good Source
• Carbs 56.87 g Moderate
• Total Fat 22.2 g High
• Saturated Fat 5.71 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 2.12 mg Low Source
• Sodium 788.18 mg High
• Fiber 16.98 g Good Source
• Sugar 17.25 g High
• Added Sugar 5.28 g Moderate
• Calcium 234.54 mg Moderate
• Iron 5.28 mg Good Source
• Potassium 1229.55 mg Good Source
• Vitamin A 201.34 mcg_rae Good Source
• Vitamin C 54.31 mg Good Source
• Vitamin D 0.71 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Celery
• Tomatoes 🍅
• Onions 🧅
• Alcohol 🚫🍷