Ree Drummond's Veggie Ragu with Cheesy Polenta | The Pioneer Woman | Food Network
Ree goes meat-free when she whips up a hearty vegetarian sauce to serve on top of her creamy, cheesy polenta!
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Veggie Ragu with Cheesy Polenta
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 50 min
Yield: 4 to 6 servings
Ingredients
Veggie Ragu:
2 tablespoons olive oil
2 tablespoons salted butter
1 eggplant, diced small
1 onion, sliced thin
1 zucchini, diced small
1 red pepper, diced small
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper
One 28-ounce can whole tomatoes, crushed
Fresh basil, for serving
Polenta:
3 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup quick-cooking polenta
2 tablespoons salted butter
1/3 cup plus 1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
Directions
For the veggie ragu: Heat the olive oil and butter in a large, high-sided skillet over medium heat. Add the eggplant and onions. Stir, then cook until starting to wilt, about 2 minutes. Add the zucchini, red pepper, garlic and Italian seasoning. Cook, stirring, to soften, another 2 to 3 minutes. Add the tomato paste and some salt and pepper, then stir. Add the tomatoes, stir again, and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
For the polenta: Meanwhile, bring the vegetable broth to a boil. Season with the garlic powder and onion powder. While stirring, pour in the polenta slowly, and keep stirring until combined. Bring to a simmer, then reduce the heat. Cook for 5 minutes to thicken. Remove from the heat, then stir in the butter and 1/3 cup Parmesan. Season to taste, cover and set aside.
Check the vegetables, taste, and adjust the seasoning. To serve, spoon the polenta into bowls, making wells in the middles. Fill with the vegetables. Garnish with the remaining 1/4 cup Parmesan and the basil.
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Ree Drummond's Veggie Ragu with Cheesy Polenta | The Pioneer Woman | Food Network
Marco Pierre White - Vegetable Lasagne - Delicious Vegetarian Cooking - BBC Maestro
Watch and learn how to cook a Vegetable Lasagne with Marco Pierre White, the first 3 star British chef, who also went vegan for a year. There’s no need for mince in this vegetarian dish. Celeriac takes the place of pasta and the ragù is made with veg and a tomato sauce to die for.
This lesson is taken from Marco Pierre White’s BBC Maestro online course, Delicious Vegetarian food, which includes the full recipe for this Vegetarian Lasagne.
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Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver
Jamie’s taken this family favourite and given it a veggie twist! Porcini mushrooms and plump lentils create a ragu that’s as rich and full of flavour as a meaty version. It’s packed with protein, contains three of your five a day and by choosing wholewheat spaghetti you’re also upping your fibre intake - spag bol the healthy choice? We’ll take that!
For more healthy recipes perfect for sharing with family grab a copy of Jamie’s latest book Super Food Family Classics:
Links from the video:
Spaghetti Vodka Arrabiata |
Italian Bean Soup |
Spaghetti Vongole |
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Italian Style Vegetable Ragu Recipe - Shallots Garlic Tomato Vegan
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Italian Style vegetable Ragu Recipe - Shallots Garlic Tomato vegan
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