• his is the measurement I have used according to the polenta package instructions, so read the label on your polenta package before preparing it
• 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
• fresh parsley for garnish
