My regular Tuesday/Thursday posting schedule was a bit off this week since I couldnâ€™t wait to share that smoky cheddar popcorn recipe! Also, Will and I spent Wednesday evening having our engagement photos taken in Humboldt Â 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 canâ€™t wait to see how they turn out! (We went with Mark Trela Photography in case you too are looking for a photographer.) Iâ€™m happy to now be able to cross one thing off my list as we slowly but surely make our unconventional wedding plans.Â Â
In other newsâ€¦ this vegetarian bolognese is the brain child of severalÂ consecutive rainy days here in Chicago. I was looking for something hearty and filling and this dish is just that. In fact, weâ€™ve already made it a few times! The leftovers are great for takingÂ along to work the next day as well. The other great thing about this dish is that you only need two pans â€“ one for the bolognese and one for the polenta.Â Less mess makes this dish a great one to add to your weeknight rotation.Â
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.Â
This vegetarian bolognese is a hearty and filling dish when served over cheesy polenta. Perfect for chilly, rainy days.
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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.
To make the dish vegan, simply prepare the polenta with water and vegetable broth or unsweetened non-dairy milk and omit the cheese.
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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