Vegan cheese polenta bolognese

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Cuisine: Italian/Brazilian

Vegan cheese polenta bolognese


  • For the polenta:
  • This is the measurement I have used according to the polenta package instructions, so read the label on your polenta package before preparing it
  • 1 1/2 cups of polenta
  • 2 to 3 tablespoons of my veggie bouillon (recipe below) diluted in 3 cups of water
  • Salt and pepper to taste
  • 1 teaspoon of garlic powder
  • 1 teaspoon of the dry herbs of your preference (oregano, Italian blend, thyme…)
  • 1 tablespoon of vegan butter
  • For the bolognese sauce:
  • 1 1/4 cup of TVP (textured vegetable protein)
  • 2 1/3 cups of tomato sauce
  • 1/4 cup of water or more if needed
  • Salt and pepper to taste
  • finely minced fresh parsley
  • Shredded vegan cheese
  • fresh parsley for garnish


  1. For the polenta:
  2. Add the polenta into a deep pot, add the spices, the salt, the pepper, and the butter, and add the veggie bouillon diluted in the water, turn on the heat and stir until the polenta gets soft and released from the bottom of the pan. Reserve.
  3. For the bolognese:
  4. Add the dry TVP straight into the skillet (no pre-soaking), then add the rest of the ingredients and cook until the TVP is soft, about 7, 8 minutes. Add more water if needed.
  5. Assemble the polenta plate by putting the hot polenta first, then the shredded cheese, then the bolognese sauce. Garnish with fresh parsley and serve it with a nice side of arugula salad. Enjoy!


  •  It can be frozen for up to 3 months.