Ingredients

• 2 cups boiling water
• 1 cup dry lentils
• 1 cup texturized vegetable protein , TVP
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 small yellow onion , diced
• 1 medium carrot , diced
• 1 stalk celery , diced
• 1 small red bell pepper , diced
• 1 fresh hot pepper , Optional
• 1 tablespoon dried oregano
• 1 bay leaf
• 0.25 cups vegan red wine
• 1 , 14.5 ounce

Instructions

1. 1 Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
2. 2 Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
3. 3 Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
4. 4 Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.

Nutrition per serving