ā¢ his is the measurement I have used according to the polenta package instructions, so read the label on your polenta package before preparing it
ā¢ 1 1/2 cups of polenta
ā¢ 2 to 3 tablespoons of my veggie bouillon (recipe below) diluted in 3 cups of water
ā¢ Salt and pepper to taste
ā¢ 1 teaspoon of garlic powder
ā¢ 1 teaspoon of the dry herbs of your preference (oregano, Italian blend, thymeā¦)
ā¢ 1 tablespoon of vegan butter
ā¢ For the bolognese sauce:
ā¢ 1 1/4 cup of TVP (textured vegetable protein)
ā¢ 2 1/3 cups of tomato sauce
ā¢ 1/4 cup of water or more if needed
ā¢ Salt and pepper to taste
ā¢ finely minced fresh parsley
ā¢ Shredded vegan cheese
ā¢ fresh parsley for garnish
