Polenta and Vegan Bolognese Sauce
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Portions:
20-25Preparation Time:
Cooking Time:
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Ingredients
150 mL (2/3 cup) olive oil
5 bushels (227g) sliced mushrooms
10 cloves of garlic, chopped
1 1⁄2 bag
Arctic Gardens Spaghetti Vegetables 2kg
5 cans (680 ml) tomato sauce
5 cups water
Salt and pepper from the mill
5 cups textured vegetable protein (TVP), crumbled
30 fresh basil leaves, chopped
20 cups (5 liters) vegetable broth
5 cups yellow granulated corn (medium grits)
75 to 150 ml (1/3 to 2/3 cup) flaked nutritional yeast
Preparation
1. In a large skillet, heat oil over medium-high heat and sauté mushrooms for 5 minutes
2. Add garlic and cook one more minute.
3. Add vegetables and continue cooking for 5 minutes.
4. Pour the tomato sauce into the pan and add the water and bring to a boil. Season generously.
5. Add textured vegetable protein, stir and simmer over low heat while polenta cooks.
6. In a saucepan, bring the broth to a boil. Reduce heat to medium-low, add cornmeal and cook, stirring
and cook, stirring frequently, for about 5 minutes or until the cornmeal is tender and the consistency is a purée.
Cover and let stand a few minutes.
7. Stir in baking powder and season to taste.
8. Add basil to sauce and adjust seasoning.
9. Serve polenta topped with sauce and more fresh basil if desired.