I’m a big fan of meatless meals in general, and try to eat them at least once a week. The base for this dish is a mushroom and lentil gravy/stew. Since the lentils in this lentil ragu recipe are incorporated into a sauce, I don’t think it will matter much if the lentils break down a little bit more. Stir in the Serve this vegan ragu over your favorite noodles! Simmer until lentils are tender, about 25 minutes, stirring occasionally. 1 bay leaf This Mushroom & Lentil Ragu is, without a doubt, the most satisfying meatless meal I have ever made. According to Miram-Webster, a ragu is “a hearty, seasoned Italian sauce of meat and tomatoes that is used chiefly in pasta dishes and that is typically made with ground beef, tomatoes, and finely chopped onions, celery, and carrots.”. This recipe can easily be halved to make 6 portions, if you like. Add wine; cook 1 minute, stirring constantly. 400g can tinned tomatoes 3 cloves garlic, finely sliced Use a slotted spoon to scoop out the soaked mushrooms, roughly chop, then add to the pan. Posted on March 23 2017. Eggplant, zucchini or summer squash all work well in place of the mushrooms in this vegan ragu recipe. tbsp olive oil This is a lovely meat-free Monday meal or a comforting, warming dish for a cosy night in. Stir in the chocolate and cook for a further 20-30 minutes. Delicious magazine is a part of Eye to Eye Media Ltd. Use a spatula to scrape up all the flavour from the bottom of the pan and stir well. Add the wine, turn up the heat to high and bring to the boil. Simple, yet special, recipes for the home chef. Yes! Stir in the basil, cover and cook for 20 minutes, stirring frequently. Add mushrooms, garlic, carrot, bell pepper and onion. vegan aubergine, tomato and chickpea recipe, 125ml red wine (vegetarians/vegans will need to check the label as some wines aren’t suitable), 2 tsp pul biber or other mild chilli flakes, Small bunch basil, leaves picked and roughly torn. 1 red onion, finely chopped 60ml red wine This blog is where I post simple, yet special, original recipes for the "home chef" in all of us. Meanwhile, heat the oil in a large pan over a medium heat. Add the garlic and mushrooms and cook for a further 4-5 minutes. Another option would be to use chickpeas (garbanzo beans) or any other type of bean in place of the mushrooms. VEGAN, GLUTEN-FREE, DAIRY-FREE. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Lentil and Mushroom Ragu [Vegan] 5 years ago. This Mushroom and Lentil Ragu is a hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied. Use a slotted spoon to scoop out the soaked mushrooms, roughly chop, then add to the pan. All Rights Reserved. I’m a Detroit-area culinary school graduate, food photographer, recipe developer and english muffin fanatic. No worries. Cook gently for 15-20 mins until everything is softened. Subscribe to receive new post updates via email: ©2013—2020 Foxes Love Lemons LLC. Serve ragu over spaghetti. Then take a look at her vegan aubergine, tomato and chickpea recipe. Turn the heat down to low and cook for 20 minutes, stirring occasionally. Please support us! Privacy Policy. All images are registered with the United States Copyright Office. You must be logged in to rate a recipe, click here to login. The truth is, I’ve never tried freezing this sauce. Add the bay leaves, tinned tomatoes, passata, lentils, oregano and pul biber. Probably not. It’s so delicious that my husband and I just eat it for dinner and then finish the leftovers for lunch the next day.