If you’re in search of a comforting dish that satisfies both your palate and your dietary preferences, look no further than this Vegan Polenta with Mushroom Ragu recipe. Creamy polenta serves as the perfect canvas for a rich and hearty mushroom ragu, bringing together the earthy flavors of mushrooms and aromatic herbs. This meal is not only filling but also a feast for the senses.
Imagine a bowl of creamy, smooth polenta topped with a luscious mushroom ragu that’s bursting with flavor. This dish is a delightful blend of textures and tastes, making it a wonderful choice for a cozy dinner at home or a gathering with friends. Plus, it’s simple to prepare and can be on your table in about 45 minutes.
Embrace the comfort of this Vegan Polenta with Mushroom Ragu recipe and let it transport you to a warm kitchen filled with the scents of sautéed garlic and fresh herbs. Whether you’re a seasoned cook or just starting out, this dish will elevate your culinary experience.
Delicious Vegan Polenta with Mushroom Ragu
This Vegan Polenta with Mushroom Ragu is a delightful combination of creamy polenta and a robust mushroom sauce. The polenta is smooth and buttery, while the ragu is hearty and packed with umami flavors, offering a satisfying balance that will please even non-vegans.
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or shiitake)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Polenta: In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring frequently, until thickened (about 15-20 minutes). Remove from heat and stir in a bit of olive oil, salt, and pepper to taste.
- Make the Mushroom Ragu: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent (about 3-4 minutes). Stir in the sliced mushrooms, thyme, and oregano. Cook until mushrooms are tender and the mixture is fragrant (about 5-7 minutes). Season with salt and pepper.
- Serve: Spoon the creamy polenta into bowls and top generously with the mushroom ragu. Garnish with fresh parsley and enjoy hot!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 280kcal
- Fat: 9g
- Protein: 6g
- Carbohydrates: 42g
