Vegetarian Bolognese | Dietitian Debbie Dishes

My regular Tuesday/Thursday posting schedule was a bit off this week since I couldn’t wait to share that smoky cheddar popcorn recipe! Also, Will and I spent Wednesday evening having our engagement photos taken in Humboldt  park. With all the rain of late, we had to battle quite a few mosquitos but it will be totally worth it in the end though. I can’t wait to see how they turn out! (We went with Mark Trela Photography in case you too are looking for a photographer.) I’m happy to now be able to cross one thing off my list as we slowly but surely make our unconventional wedding plans.  

In other news… this vegetarian bolognese is the brain child of several consecutive rainy days here in Chicago. I was looking for something hearty and filling and this dish is just that. In fact, we’ve already made it a few times! The leftovers are great for taking along to work the next day as well. The other great thing about this dish is that you only need two pans – one for the bolognese and one for the polenta. Less mess makes this dish a great one to add to your weeknight rotation. 

You can easily adapt this dish to make it vegan by replacing the milk in the polenta with non-dairy milk or vegetable broth and omitting the cheese. Either way, this bolognese dish is packed with filling protein, fiber, and heart healthy fat. 

Vegetarian Bolognese

Created by: Deborah Murphy

This vegetarian bolognese is a hearty and filling dish when served over cheesy polenta. Perfect for chilly, rainy days.

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Instructions

• To make the polenta, combine the 1/2 cup milk with 2 cups water in a medium-size saucepan. Bring to a boil and then whisk in the cornmeal, stirring well to prevent any clumps. Turn the heat to low and continue to stir until thick, about 10-15 minutes. Turn off the heat and add the cheese. Stir cheese into mixture until it has melted. Cover and set aside.

• In a large skillet or stock pot, heat the olive oil for 1 minute. Add the onion, celery, carrots, mushrooms, and tempeh. Stir fry for 7-10 minutes or until all the moisture from the mushrooms is cooked off and the onion is translucent.

• Add the tomatoes, tomato paste, red wine, and vegetable broth. Bring to a simmer for ~15-20 minutes or until vegetables are tender and sauce has thickened.

• Stir in the garlic, thyme, basil, and oregano. Cook another 1-2 minutes.

• Serve over warm polenta and top with additional cheese or chopped basil leaves.

Notes

To make the dish vegan, simply prepare the polenta with water and vegetable broth or unsweetened non-dairy milk and omit the cheese.

Nutrition

Serving: 1/4 recipe | Calories: 532kcal | Carbohydrates: 55g | Protein: 21g | Fat: 25g | Saturated Fat: 5.5g | Polyunsaturated Fat: 18g | Cholesterol: 10mg | Sodium: 491mg | Fiber: 6.5g | Sugar: 13g

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