Vegan Polenta with Mushroom Ragu
You won’t even miss the gluten with delectable deals on our favorite gluten-free products at Oliver’s! This polenta is so creamy and delicious that you won’t even realize it’s completely vegan, and with umami-packed mushroom ragu, it makes a meal fit for a king. Plus, it’s totally gluten-free, so you can feel confident no matter who you serve it to!
- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients
- 1 c. Polenta
- 3/4 c. Coconut Milk
- 3 tbsp. Nutritional Yeast
- 3 1/4 c. Vegetable Broth
- 1 c. Crimini Mushrooms, sliced
- 1 c. Dried Porcini Mushrooms, rehydrated & chopped
- 1 c. Reserved Porcini Liquid
- 1/2 c. Oyster Mushrooms, chopped
- 1 c. Shiitake Mushrooms
- 1/4 c. Dry White Wine
- 1 tsp. Fresh Rosemary, chopped
- 1/2 tsp. Fresh Thyme
- 2 Shallots, finely diced
- 4 cloves Garlic, minced
- 2 tbsp. Olive Oil
- Salt & Pepper
- Vegan Parmesan (for serving)
Instructions
Bring vegetable broth and coconut milk to a boil, then stir in polenta; continue about 15 to 20 minutes or until polenta grains are tender, stirring constantly to prevent lumps. Stir in nutritional yeast, and season to taste with salt and pepper. Cover and set aside until needed.
Heat 1 tablespoon of olive oil on medium heat in a large pan, then saute shallots and garlic until fragrant. Add mushrooms to pan and cook briefly until slightly softened, then increase heat to medium high and add porcini liquid, white wine, and herbs. Bring sauce to a boil, then reduce heat and cover. Cook until mushrooms are tender and sauce has reduced slightly. Season to taste with salt and pepper, and stir in remaining olive oil.
To serve, mound polenta in a bowl and top with mushroom ragu. Sprinkle generously with vegan parmesan and broil briefly on high to melt, if desired.
No comments yet. Add the first comment