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Vegan Quinoa Polenta with Bolognese

For a hearty meal, try out this Vegan Quinoa Polenta with Bolognese! Nothing beats the savory flavors that this bowl has to offer. Filled with veggies, herbs and of course Suncore Foods® Quinoa Snow Flakes with a dash of Rose Salt, this Bolognese is fit for a whole family (the recipe serves 4)! Seasoned perfectly, we are so grateful for this delightful recipe.

Made by the wonderful Lenny @vegamelon using Suncore Foods@ products.


Serves 4

Quinoa polenta:
1 1/2 cups polenta
1/2 cup Suncore Foods® Quinoa Snow Flakes
4 cups water, plus more as needed
1-2 tbsp vegan butter
1/2 tsp Suncore Foods® Rose Salt

2 tbsp olive oil
1 large onion
2 large carrots
3 cloves garlic
2 cups mushrooms
1 tsp each: dried basil, dried thyme, dried oregano
1/2 tsp each: salt, black pepper, red pepper flakes
1/4 cup split mung beans or red lentils, rinsed
800g (28 oz) crushed tomatoes
1/2 cup Suncore Foods® Quinoa Snow Flakes


1. In a pot, bring water to a boil and stir in polenta + quinoa flakes with a whisk. Reduce heat to low, and continue stirring for 3 minutes, then cover the pot to simmer for 8-10 minutes, stirring frequently. If the mixture is too thick, slowly whisk in more water as needed. Stir in vegan butter and remove from heat.

2. Make the bolognese: chop up onion, carrots, garlic, and mushrooms by hand or in a food processor. Heat oil in a skillet and add onion. After 5 minutes, add in carrots, garlic, and spices. Mix to incorporate; once fragrant, add in mung beans and tomatoes. Bring to a boil, then reduce the heat and simmer for 15 minutes, until mung beans are tender, Stir in quinoa flakes and cook for 3-5 more minutes. Season again to taste and serve with polenta.

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