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Vegan Coconut Polenta with Harissa Mushroom Bolognese

Phoebe Lapine
  • 40 minutes
  • Serves 4

INGREDIENTS

2 tbsp

Flat leaf parsley

4

medium cloves Garlic

16 oz

Mushrooms, mixed

1 15 ounce can

Tomatoes

2 14.5 ounce cans

Coconut milk, full fat

2 tbsp

Harissa

1 1/2 cups

Polenta

1

Sea salt

2 tbsp

Olive oil

1/2 tsp

Cumin

1 tbsp

Ghee

1/2 cup

Red wine, dry

1 qt

Vegetable stock or water

2

Medium carrots (finely chopped or pulsed in a food processor)

2

Celery stalks (finely chopped or pulsed in a food processor)

1

Large onion (finely chopped or pulsed in a food processor)