A PERFECT COMFORT AUTUMN DISH: VEGAN CHEESY POLENTA BOLOGNESE⎜SO EASY!

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds a nutty flavor while reducing calories.

polenta

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa is high in protein, while cornmeal is a budget-friendly alternative.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice adds sweetness without alcohol, while vinegar is more affordable.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini provides a similar texture and flavor, while canned mushrooms save money.

Add the polenta into a deep pot, add the spices, salt, pepper, and butter, and add the veggie bouillon diluted in the water, turn on the heat and stir until the polenta gets soft and releases from the bottom of the pan. Reserve.

Add the dry TVP straight into the skillet (no pre-soaking), then add the rest of the ingredients and cook until the TVP is soft, about 7-8 minutes. Add more water if needed.

Assemble the polenta plate by putting the hot polenta first, then the shredded cheese, then the bolognese sauce. Garnish with fresh parsley and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary