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Vegan Creamy Polenta with Mushroom Ragu
HERBIVORE'S KITCHEN21Ingredients
60Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 13.5 oz. coconut milk (full fat, unsweetened canned, Note that a 13.5 oz can is roughly equivalent to 1 3/4 liquid)
- 1 1/4 cups water (with 2+ cups of water on reserve, see my blog post on how to best cook polenta)
- 1 tsp. salt
- 1 cup polenta (or medium ground flint corn cornmeal)
- 1/4 cup nutritional yeast
- 1/2 medium yellow onion (sliced thin)
- 2 Tbsp. extra virgin olive oil
- 1 tsp. salt
- 15 cremini mushrooms (washed and sliced)
- 3 cloves garlic (peeled and crushed)
- 2 Tbsp. tomato paste
- 1/4 tsp. fennel seeds (crushed with the knife handle to release the oils)
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/4 cup red wine (optional)
- 28 oz. diced tomatoes
- salt
- pepper
- 1 bunch lacinato kale (washed, destemmed, torn and massaged)
- 1 Tbsp. fresh lemon juice
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol |
| Sodium1570mg65% |
| Potassium1440mg41% |
| Protein12g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber10g40% |
| Sugars12g |
| Vitamin A40% |
| Vitamin C60% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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