Polenta and vegan bolognese sauce | Arctic Gardens

Ingredients

• 30 mL (2 tbsp.) olive oil
• 1 case of sliced mushrooms
• 2 cloves garlic, chopped
• 1 bag Arctic Gardens Spaghetti Vegetables
• 1 can 680 mL tomato sauce
• 250 mL (1 cup) water
• Salt and pepper from the mill
• 250 mL (1 cup) textured vegetable protein (TVP), crumbled
• 6 to 8 fresh basil leaves, chopped
• 4 cups (1 liter) vegetable stock
• 1 cup (250 mL) yellow granulated corn (medium grits)
• 15 to 30 mL (1 to 2 tbsp.) flaked nutritional yeast