Cab Merlot + Vegan Mushroom & Lentil Ragu with Creamy Polenta

Ingredients (serves 4)

For the ragu

• 400g mixed mushrooms, roughly chopped

• 1 can (400g) brown lentils, drained

• 1 brown onion, finely diced

• 3 garlic cloves, crushed

• 1 carrot, finely diced

• 400g crushed tomatoes

• 2 tbsp tomato paste

• ½ cup vegan-friendly Cabernet Merlot

• 1 cup vegetable stock

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 2 sprigs fresh thyme

• Salt and cracked black pepper

For the creamy polenta

• 1 cup instant polenta

• 3 cups vegetable stock

• ½ cup unsweetened plant-based milk

• 2 tbsp vegan butter

• Salt to taste

Method

1. Sauté the vegetables: Heat olive oil in a large pan. Cook onion and carrot for 5 minutes, then add garlic and mushrooms. Cook until mushrooms are golden.

2. Build the flavour: Stir in tomato paste, smoked paprika and thyme. Add the red wine and simmer for 2–3 minutes.

3. Simmer: Add lentils, crushed tomatoes and vegetable stock. Simmer gently for 20–25 minutes until rich and thick. Season to taste.

4. Prepare the polenta: Bring stock and plant-based milk to a simmer. Gradually whisk in polenta and cook according to packet instructions. Stir through vegan butter.

5. Serve: Spoon creamy polenta into shallow bowls, top with mushroom ragu and finish with fresh thyme and cracked pepper.