Polenta con tuco - Polenta bolognese

I belong to a "Vegan Foodies" group on Facebook. Each week a theme is set,and members are invited to post foods within that theme. It is just a bit of fun, and completely optional.

This week's theme is Mushrooms. Probably the easiest theme we've had since I've been a member, given that I put mushrooms in so many things :)

So here is my Polenta Bolognese. This is how we eat it in Uruguay, well except that this is my vegan version.

My whole family adores this!
The sauce below can be used for polenta or with pasta. I make a big batch and freeze leftovers.

Ingredients

1 large onion chopped
10 button mushrooms chopped finely (mine were the size of a 50c piece)
1 red capsicum (pureed or chopped)
1 small zucchini, finely chopped or grated
1 and 2/3 cup of TVP
1 large garlic clove, crushed
2 tablespoons of oil
2 cups of tomato puree or passata
3 cups of water
1 TBS mixed Italian herbs (thyme & oregano are great with this, however I use this this. )
Salt to taste
2 TBS chopped parsley

Method

1. Heat oil in a pan, and add onion, sauté until translucent.
2. Add mushrooms and stir for two minutes.
3. Add garlic, zucchini, capsicum and cook for two minutes.
4. Add TVP, passata, water and herbs. Add salt to taste.
5. Simmer for 20-30 minutes.
6. Serve on top of polenta.
7. Garnish with chopped parsley.

NOTE: Cook the polenta as per packet instructions, if the polenta is too firmed when cooked, add a little water, you want it to spread out on the plate when served.

Noodles with Stir Fried Veggies and Seared Tofu

Ingredients

250gms packet of spelt noodles

For the stir fry
280 gms spinach leaves (washed)
1 large carrot (peeled and cut into matchsticks)
1 onion sliced
1 small capsicum sliced
1 thumb piece size of ginger (grated)
1 clove of garlic (minced)
1 tbs tamari
1 tbs olive oil

For the tofu & marinade
500 gms firm tofu cut into thick slices
3 tablespoons Japanese style Worcester Sauce
1 tablespoon  light agave
1 tablespoon organic apple cider vinegar
1 tablespoon sesame oil



For the mushrooms
350 gms button mushrooms
1 tbs olive oil

Method

1. In a bowl mix the worcester sauce, agave, veinagar and sesame oil.
2. Place tofu in a tray large enough so that each piece has space around it.
3. Drizzle with marinade, and let it sit for a couple of hours, turning over every half hour.
4. Remove the stalks from the mushrooms, then in a bowl toss them (whole) with a tablespoon of olive oil. Set aside.
5. Heat your grill (I used an electric one), and place all the mushrooms on it. With the one I used, because it is also a sandwich press, there was no need to turn it over. Remove when nicely seared on both sides. Repeat with the tofu. Reserve tofu marinade.
6. Cook noodles as per packet instructions. Set aside.
7. Heat a medium sized wok, and place 1 tablespoon of olive oil.
8. Place onion, carrot, capsicum, garlic and ginger and stir fry for a few minutes. Add spinach and stir fry till wilted. Add tamari, stir well and remove from heat.
9. To serve, place the noodles on each plate, top with a mound of veggies, then two pieces of tofu, and a few mushrooms. Drizzle with a couple of tablespoons of reserved marinade. Can also sprinkle with dry chilli flakes.