Hearty meets healthy in this delicious vegan meal: Creamy Polenta with Mushroom and Chickpea Ragù. Packed with savory flavors and nourishing ingredients, this dish is sure to become a family favorite in no time.
Craving something comforting, but wholesome at the same time? Then you have to try this vegan polenta with mushroom ragù. It’s rich, creamy, incredibly flavorful and so satisfying.
The Perfect Harmony of Flavors
Picture this: vegetables cooked until they’re golden and caramelized, allowing their natural sweetness to shine through. Mushrooms with the perfect ‘meaty’ texture, chickpeas, onions, carrots, and garlic, all simmered together in a rich red wine sauce infused with fragrant herbs. The result? A mouthwatering ragù that boasts a depth of flavor that will leave your taste buds singing.
Creamy Polenta with Mushroom & Chickpea Ragù
Creamy Polenta: The Perfect Base
Now, let’s talk about the creamy polenta that serves as the perfect canvas for this tasty vegan ragù. Made from finely ground cornmeal cooked to silky perfection, this comforting staple provides the ideal backdrop for the robust flavors of the ragù to shine.
Health Benefits Galore
Not only is this dish a culinary delight, but it’s also packed with nutritional goodness. The combination of mushrooms and chickpeas provides plant-based protein, while carrots add a vibrant pop of color and a dose of vitamin A. Plus, the fiber-rich ingredients will keep you feeling satisfied and nourished for a very long time.
How to Serve
To assemble this masterpiece, simply ladle the warm mushroom and chickpea ragù over a generous helping of creamy polenta. Garnish with a sprinkle of fresh herbs for a burst of color and flavor. Serve it up family-style and watch as everyone gathers around the table, eager to dig in.
Tried this comforting vegan meal? Let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Creamy Polenta with Mushroom and Chickpea Ragù
Ingredients
MUSHROOM AND CHICKPEA RAGÙ:
- 2 Tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 cup finely diced carrots, tightly packed
- 14 oz or 400 grams of mushrooms, chopped, I used half portobello, half oyster mushrooms
- 6 big sundried tomatoes, rehydrated and finely chopped
- 2 Tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried basil
- 2 ½ cups water or vegetable broth
- ⅔ cup red wine
- 1 bay leaf
- 1 ½ cup cooked chickpeas
- 2 tsp coconut sugar
- 1 tsp balsamic vinegar
- 1 tsp sea salt or more to taste
POLENTA:
- 3 cups unsweetened almond milk
- 1 cups water
- 1 cup instant polenta
- 1 tsp sea salt, or more to taste
Instructions
MUSHROOM AND CHICKPEA RAGÙ:
- In a medium/big pot, heat olive oil over medium heat.
- Add the onion and sauté for 5 minutes, until translucid.
- Add garlic, carrots, mushrooms, sundried tomatoes, and a big pinch of sea salt and sauté for 5 more minutes.
- Add tomato paste, paprika, thyme, rosemary and basil. Sauté for 2 minutes.
- Add water or vegetable broth, wine and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 25 minutes.
- Stir in the chickpeas. Let it simmer for 10 more minutes. The water/broth should be almost gone and the ragù should be thick by now.
- Turn off the heat and add coconut sugar, balsamic vinegar and sea salt. Stir to combine. Taste and adjust seasonings.
POLENTA:
- Add milk, water and sea salt to a medium pot. Bring to a boil.
- Reduce the heat to low and slowly whisk in the polenta, always whisking to avoid any lumps.
- Cook, stirring, until it becomes thick and creamy, about 5 minutes.
- Divide into four bowls and top with the mushroom ragù and fresh parsley.
- Enjoy this hearty meal!