This is a classic Italian dinner soup, but with a twist on the way it’s prepared. It’s really easy and affordable to make. It has awesome flavor, and you can keep it vegan with some very simple substitutions. I hope you enjoy this vegan dinner!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Ingredients
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4 tbsp olive oil
1 onion
3 carrots
12-14 oz mushrooms
3 garlic cloves
2 large tomatoes
¼ cup farro
½ cup green lentils
6 tbsp coconut cream
3 cups veggie broth
2 tsp red wine vinegar
½ tsp salt
½ tsp pepper
20-24 oz polenta
Marinade sauce:
2 tbsp soy sauce
1 tbsp harissa paste
2 tbsp miso paste
3 tbsp tomato paste
1 tsp cumin
1 tsp paprika
½ tsp salt
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Pre-heat the oven to 425 F.
2. Add the onion, carrots, mushrooms, garlic, and tomatoes to a large baking pan.
3. Mix all of the marinade ingredients together, then mix in with the ingredients in the baking pan. Bake for 20 minutes.
4. Pull the veggies out of the oven and stir up. Then add the farro, green lentils, coconut cream, veggie broth, salt, and pepper. Stir together, then cover with aluminum foil, and bake for 35 minutes.
5. While the ragu is baking, prepare the polenta according to the instructions.
6. Once the ragu has finished baking, add polenta to a bowl, and then add the ragu on top. Top with vegan feta.
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