Vegan Polenta with Mushroom Ragu

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 16 ounces mushrooms
• 1 medium onion
• 4 cloves garlic
• 1 teaspoon thyme
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon nutritional yeast
• 2 tablespoons fresh parsley

Instructions

1. 1

   In a medium saucepan, bring 4 cups of vegetable broth to a boil over medium-high heat.

2. 2

   Once boiling, gradually whisk in 1 cup of polenta. Reduce heat to low and cook for about 20-25 minutes, stirring frequently until the polenta is thick and creamy.

3. 3

   While the polenta is cooking, clean and slice 16 ounces of mushrooms and chop 1 medium onion and 4 cloves of garlic.

4. 4

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

5. 5

   Add the sliced mushrooms to the skillet and cook for another 8-10 minutes, stirring occasionally until the mushrooms are browned and tender.

6. 6

   Stir in the minced garlic, 1 teaspoon of thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for an additional 2 minutes until fragrant.

7. 7

   Remove the skillet from heat and stir in 1 tablespoon of nutritional yeast for added flavor.

8. 8

   Once the polenta is cooked, remove from heat and let it sit for a couple of minutes to thicken further.

9. 9

   To serve, spoon the creamy polenta onto plates and top with the mushroom ragù. Garnish with chopped fresh parsley.

10. 10

    Enjoy your Vegan Polenta with Mushroom Ragu warm, paired with a side salad or crusty bread if desired.