Vegan Mushroom Zucchini Ragout Over Creamy Polenta Recipe

Vegan Mushroom Zucchini Ragout Over Creamy Polenta Recipe

Ingredients

Makes 4 Servings

• 2 tablespoons olive oil
• 1 large red or yellow onion, chopped
• ½ teaspoon salt
• ½ to ¾ pound mixed fresh mushrooms (stemmed if using shiitakes), sliced or diced
• 2 small zucchini, cut into ¼-inch-thick slices
• 2 small yellow crookneck or summer squash, cut into ¼-inch-thick slices
• 1 teaspoon minced garlic (about 1 good-sized clove)
• ½ teaspoon italian seasoning (or oregano, basil, thyme, and rosemary)
• 1/8 teaspoon freshly ground black pepper
• 1 15-ounce can diced tomatoes
• about 1/3 cup water of creamy polenta

For the Creamy Polenta

Method

1. Place a large (10-to 12-inch) heavy skillet or a dutch oven over medium heat
2. After about a minute, pour in the olive oil and swirl to coat the pan
3. Add the onion and ¼ teaspoon of the salt, and cook, stirring occasionally, for 8 to 10 minutes, or until the onion becomes translucent
4. Add the mushrooms and the remaining ¼ teaspoon salt, and cook, stirring occasionally, until the mushrooms begin to soften and any liquid they have given off has evaporated, about 5 minutes
5. Add the zucchini and yellow squash, plus the garlic, italian seasoning, and black pepper
6. Cook for just 2 minutes, stirring often
7. Reduce the heat to medium-low and add the tomatoes with all their liquid, plus the water
8. Cover the pot with the lid slightly askew and simmer gently, stirring occasionally, for 15 minutes
9. While the ragout is simmering, make the polenta
10. Serve the polenta in soup bowls or pasta plates, topped with the ragout

Full List of Vegan Recipes
Full List of Polenta Recipes

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