Skinny Spatula · by Alice★ 4.8 (6)
Creamy Polenta with Vegan Ragu
NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 52%
CARBS 49G30% OF CAL
5G FIBER10G SUGAR33G OTHER
FAT 42G58% OF CAL
15G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta topped with a hearty plant-based ragu made from mushrooms and tomatoes. The soft, buttery polenta pairs beautifully with the rich, savory sauce for a satisfying vegetarian dinner.
mainitalianpastabeans🍳 skilletgluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 14 oz. plant-based mince of choice
- 2 tbsp olive oil
- 2 medium onions (chopped)
- 7 oz. portobello mushrooms, broken in small pieces
- 1/4 cup dry white wine
- 1 tsp thyme
- 1 tsp rosemary
- 1/4 tsp chilli flakes
- 3 garlic cloves (minced)
- 2 tbsp tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- Kosher salt
- Freshly ground black pepper
- 4 cups water
- 1 cup cornmeal
- 2.5 oz vegan butter
- 2 oz vegan parmesan
At a glance
PER SERVING · TIME 40M
CAL 32%·PRO 52%
CARBS 49G30% OF CAL
5G FIBER10G SUGAR33G OTHER
FAT 42G58% OF CAL
15G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1136mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 821mg
- Calcium
- 81mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1136MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.