VEGAN POLENTA WITH RAGU
Benvenuto, meatless Monday! This is a vegan adaptation of traditional Italian creamy polenta and thick ragu full of vegetable proteins. Bake leftover polenta slices and top with any leftover ragu for bite-sized appetizers.
Provided by Buckwheat Queen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h55m
Yield 4
Number Of Ingredients 20
Steps:
- Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
- Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
- Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
- Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.
Nutrition Facts : Calories 714.6 calories, Carbohydrate 77.3 g, Cholesterol 3.3 mg, Fat 25.1 g, Fiber 23 g, Protein 44.1 g, SaturatedFat 6.3 g, Sodium 1981.1 mg, Sugar 10.9 g
ROASTED RED PEPPER POLENTA
Steps:
- To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
- In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.
ROASTED VEGETABLE RAGOUT WITH POLENTA
You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.
Provided by Margie99
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
- For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
- Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
- Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
- Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
- To serve; place 2 polenta squares on each plate and top with ragout.
Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5
More about "v is for vegetarian ragout over cheese polenta with red pepper coulis recipes"
VEGGIE RAGU WITH CHEESY POLENTA RECIPE - FOOD NETWORK
Web For the veggie ragu: Heat the olive oil and butter in a large, high-sided skillet over medium heat. Add the eggplant and onions. Stir, then cook …
From foodnetwork.com
Author Ree DrummondSteps 3Difficulty Easy
From foodnetwork.com
Author Ree DrummondSteps 3Difficulty Easy
VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED …
Web print Ingredients: Coulis: 3 tablespoons cornstarch 1 1/2 cups vegetable broth 3 ounces (6 tablespoons or 3/4 stick) butter 2 roasted red bell peppers, seeded and peeled 1 clove garlic Polenta: 2 cups vegetable …
From keeprecipes.com
From keeprecipes.com
CREAMY POLENTA WITH ROASTED RED PEPPER COULIS
Web Preheat the oven to 450ºF. Lightly coat a 9″ round cake pan with cooking spray. In a large saucepan, combine the milk, remaining water, olive oil, and salt. Whisk in the cornmeal and place over medium heat. Whisk …
From guidingstars.com
From guidingstars.com
POLENTA AND VEGETABLE RAGOUT RECIPE | WILLIAMS …
Web Jun 19, 2017 1. In a fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and sauté until soft, about 4 minutes. Add the garlic, zucchini and mushrooms and sauté, stirring occasionally, until the …
From blog.williams-sonoma.com
From blog.williams-sonoma.com
“V” IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED …
Web Nov 29, 2016 Ingredients 3 tablespoons cornstarch 1 1/2 cups vegetable broth 3 ounces (6 tablespoons or 3/4 stick) butter 2 roasted red bell peppers, seeded and peeled 1 clove garlic 2 cups vegetable stock 2 cups heavy cream 1 cup cornmeal 1 cup grated Parmesan Salt and pepper 1/8 cup grapeseed oil 1 onion, medium diced 2 cloves garlic, chopped
From recipenet.org
5/5 Category Recipe TypeServings 6-8
From recipenet.org
5/5 Category Recipe TypeServings 6-8
"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH …
Web Jul 31, 2014 "V" is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis 0 Reviews Level: Intermediate Total: 1 hr 10 min Prep: 30 min Cook: 40 min Yield: 6 to 8 servings Nutrition Info Share This Recipe Ingredients Red Pepper Coulis: 3 tablespoons cornstarch 1 1/2 cups vegetable broth 3 ounces (6 tablespoons or 3/4 stick) …
From cookingchanneltv.com
Servings 6-8Total Time 1 hr 10 minsCategory Main-DishCalories 252 per serving
From cookingchanneltv.com
Servings 6-8Total Time 1 hr 10 minsCategory Main-DishCalories 252 per serving
"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED …
Web 1 1/2 cups vegetable broth; 2 cups vegetable stock …show 11 more ingredients… 3 tablespoons tomato paste; 1/4 cup kalamata pitted black olives, cut in 1/2; 3 tablespoons cornstarch; 1 cup cornmeal; 1/8 cup grapeseed oil; 3 ounces (6 tablespoons or 3/4 stick) butter; 2 cups heavy cream; 1 cup grated Parmesan; Salt and pepper; Kosher salt ...
From punchfork.com
From punchfork.com
CHEESY POLENTA WITH ROASTED EGGPLANT & RED PEPPER SAUCE
Web Cover to keep warm. Step 5. Remove and discard the skins, stem and seeds from the roasted peppers. Transfer the flesh to a blender and add vinegar, paprika, tomato paste and the remaining 2 tablespoons oil and pinch of salt. Blend until smooth. Step 6. Serve the eggplants with the polenta and sauce.
From eatingwell.com
From eatingwell.com
RECIPE RECALL: VEGETARIAN RAGOUT OVER CHEESY POLENTA - BLOGGER
Web Dec 28, 2013 Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta. For the polenta:
From reciperecall.blogspot.com
From reciperecall.blogspot.com
POLENTA AND VEGETABLES WITH ROASTED RED PEPPER SAUCE
Web Jan 20, 2008 Ingredients 1cup uncooked instant polenta ⅔cup grated Parmesan, divided ⅛-¼teaspoon cayenne pepper 1 Vegetable oil cooking spray 2 cloves garlic, chopped 2tablespoons chopped fresh thyme (or...
From self.com
From self.com
"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED …
Web Mar 18, 2016 - Get "V" is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis Recipe from Food Network
From pinterest.com
From pinterest.com
"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED …
Web Simmer 30 minutes. *Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta. For the Polenta: Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn.
From recipenode.com
From recipenode.com
VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED PEPPER COULIS
Web Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta. For the Polenta: Combine vegetable stock and cream in a large heavy saucepan.
From carebearskitchen.blogspot.com
From carebearskitchen.blogspot.com
"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED …
Web 1 clove garlic Polenta: 2 cups vegetable stock 2 cups heavy cream 1 cup cornmeal 1 cup grated Parmesan Salt and pepper Vegetable Ragout: 1/8 cup grapeseed oil 1 onion, medium diced 2...
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
POLENTA WITH ROASTED RED PEPPER COULIS - MAYO CLINIC
Web Jul 28, 2022 Whisk constantly until the polenta begins to thicken. Reduce the heat to low and resume stirring with a wooden spoon. Cook, stirring frequently, until the polenta pulls away from the sides of the pan, about 15 minutes. Add the coulis and stir to combine. Pour the mixture into the prepared cake pan and sprinkle with the cheese.
From mayoclinic.org
From mayoclinic.org
RED PEPPER COULIS - THE VEGGIE TABLE
Web A coulis is a puréed sauce. Try this roasted red pepper coulis with soup, pasta, or tortilla chips. Yield: about ½ c Time: 5 minutes Tools. blender or food processor; rubber spatula; bowl; Ingredients. ½ c roasted red bell pepper, chopped; 2 t olive oil; 2 t red wine vinegar or balsamic vinegar; ½ t sugar (optional) salt; pepper; hot sauce ...
From theveggietable.com
From theveggietable.com
"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED …
Web Get "V" is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; Blog; Shows A-Z; Chefs A-Z; Restaurants; Recipes on TV; Recipes Recipes. Healthy Meals + More; St. Patrick's Day Favorites;
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
MEDITERRANEAN VEGETABLE POLENTA - VEGAN ENTREE RECIPE - TORI …
Web May 27, 2015 For the polenta: In a medium saucepan combine 3 cups water, coconut milk, 1 tbsp olive oil, turmeric and 1 1/4 tsp salt. Bring to a boil. Reduce heat to a simmer and slowly whisk in the cornmeal. Simmer, stirring frequently, until the mixture is smooth, tender, and creamy, about 15-18 minutes.
From toriavey.com
From toriavey.com
You'll also love