Vegan Eggplant Bolognese and Baked Coconut Polenta Recipe

Written By: Barb Biagioli

Vegan Eggplant Bolognese and Baked Coconut Polenta Recipe

As the temperatures drop, it’s normal to start craving warm, hearty foods. It’s in our nature as mammals. High calorie, fatty foods are what bears rely to hibernate through the winter months. But unlike bears, a lot of us crave the feeling of comfort food, without the calories. So I started thinking about a healthier version of one of my favorite cold weather dishes - Bolognese. 

I decided to throw together a one pot meal using up a bunch of fresh tomatoes, zucchini, squash and eggplant. I had a few carrots hanging around, so I added those too. And with a bit of research, I combined a Bolognese with a traditional eggplant ratatouille recipe to make the perfect one pot meal for weeknights that goes perfectly with a chilly evening and a warm blanket. 

I know that normally pasta is an important part of a Bolognese dish, but I wanted to cut down on the carbs. So rather than spooning over pasta, I made a creamy coconut polenta, stirred in fresh basil, and then baked it right before dinner. Then I dished out the polenta and scooped a heaping pile of Bolognese over the top for serving. Delicious!

From a health and nutrition perspective, it’s a great source of lycopene, vitamin C, fiber, and potassium. The ingredients in this dish boast a whole host of health benefits, including their ability to – improve heart health, promote digestion, prevent cancer, increase cognitive function, and boost the immune system.

This dish is perfect for school nights, it’s freezer friendly and makes great leftovers. It’s also great for using up extra veggies that need a home, making it one of those “everything but the kitchen sink” meals, and a versatile meal that you can really make your own!

 
INGREDIENTS:

 For the Bolognese:

2 tbsp coconut oil

1 large onion

3 carrots

5 garlic cloves

2 medium eggplants

1 zucchini or squash

1 pepper

5 tomatoes

1/2 cup apple cider vinegar

1 tsp oregano

1 tsp smoked paprika

2 tsp paprika

1 tsp sea salt

1/2 tsp red pepper

1/2 cup walnuts

1 28oz can crushed tomatoes

1 tbsp balsamic vinegar

For the polenta:

1 cup polenta

3 cups water

1/2 cup coconut milk

1 tbsp nutritional yeast

1 tsp sea salt

1 handful basil

INSTRUCTIONS:

 1.Prep all of your veggies by chopping and setting out into bowls. In a big pot or dutch oven, heat the coconut oil and add chopped onion and carrots. Cook until translucent, about 5-10 minutes. Add the garlic and cook until fragrant.

 2. Add the eggplant, zucchini/squash, pepper and tomatoes. Stir and let cook down for 5-7 minutes. Add a splash of apple cider vinegar and all the spices. Stir to combine.

3. Add the crushed tomatoes and walnuts and bring the pot to a simmer. Cook for 20-30 minutes until the veggies are tender but not mushy.

 4. Meanwhile preheat the oven to 350 degrees and bring the water to a boil in a separate pot to cook the polenta. Once boiling, add the polenta continually stirring/whisking to make sure it doesn't clump. Whisk until the polenta becomes creamy and thick, and then add the coconut milk, Cooking for another minute.   

5. Remove from the heat and add the nutritional yeast, sea salt and basil. Pour into a baking dish and let cool while the oven is heating up. Once preheated, baked the polenta for 15 minutes.

 6. Once the eggplant Bolognese is complete, remove from the heat and add the balsamic vinegar.

 7. To serve, cut the polenta into squares, plate and pour the Bolognese over top. Garnish with fresh basil. And enjoy! Stores in the fridge for 5 days. Or freeze for 1 month.

Prep Time: Approximately 15 minutes

Cook Time: Approximately 35-50 minutes

Serves: 4

Calories Approximately 450/serving

*Calories approximated using this Nutrition Calculator.