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Polenta With Seed Ragout and Sage Pesto [Vegan]

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This creamy and nutrient-rich dish is so flavorful and unique! The nuttiness of the ragout and the savory flavors of the pesto pair perfectly over classic herb-infused polenta.

Polenta With Seed Ragout and Sage Pesto [Vegan]

This Recipe is :

Dairy Free Vegan





Cook Time



For the Pesto:

  • 20 almonds
  • 10 cashews
  • 4 tablespoons of extra virgin olive oil (adjust as needed)
  • A few tablespoons of water, as needed
  • 2 sprigs of parsley
  • Sage
  • A few drops of lemon juice
  • Salt, to taste

For the Seed Ragout:

  • 3/4 cup of sunflower seeds
  • 5 of hazelnuts
  • 5 walnuts
  • 1 clove of garlic
  • 1 stalk of celery
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 tablespoon of chopped leek (the green part)
  • 2 dried shiitake mushrooms
  • 2 cloves
  • 1 bay leaf
  • 1 sprig of rosemary
  • 4 tablespoons of extra virgin olive oil
  • 1/2 cup of tomato sauce
  • 2 and a half cups of vegetable stock

For the Polenta:

  • 1 and a 1/2 cups of corn flour
  • 1 tablespoon of extra virgin olive oil
  • 1 and a 1/2 cups of water
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of course salt



For the Pesto:

  1. Soak the cashews and almonds for a couple of hours, put them in a mixer, add all the other ingredients and blend until you get a soft but not liquid pesto.

For the Ragout:

  1. Soak the mushrooms for an hour, then squeeze and chop them with a knife. Prepare a chopped onion, celery, carrot, and let it dry with the extra virgin olive oil and herbs, garlic and spices. Add a little water halfway through cooking to make a light sauté. 
  2. Pour the crushed (but not pulverized) seeds and cook for a few minutes, then add the mushrooms, the tomato sauce, and cook on a gentle flame for about 1 hour adding the necessary broth. 15 minutes before the end of cooking, add the chopped leek. 

For the Polenta:

  1. Bring the water to a boil with the oil and salt, pour the cornmeal in the rain and stirring to cook while keeping the polenta soft. Finally add finely chopped parsley.
  2. Scoop a few tablespoons of soft polenta on the bottom of a glass, add two to  three tablespoons of sauce, a little polenta and decorated with a tuft of sage pesto and a leaf of parsley. Serve immediately. 





Homemade pasta, Italian classics, and more. I'm a landscape architect, but now my job is to cook and take food photos for magazines and companies . I'm vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it's necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!



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