Vegan Ragu
Ingredients
The pasta
-
5
cups
spaghetti or pasta of choice
The ragu
-
5
cups
assorted mushrooms
-
2
tbsp
olive oil
-
1
large
onion, rough chop
-
2
ribs
celery, rough chop
-
3
medium-sized
carrots, rough chop
-
4
large
cloves of garlic, whole
-
½
tsp
chili flakes
-
1
tsp
cinnamon spice
-
½
tsp
clove spice
-
2
tbsp
dry basil spice
-
1
tbsp
parsley spice
-
1
leaf
bay leaf
-
¼
cup
tomato paste
-
680
ml
bottle of passata
-
2
tbsp
vegetable stock paste
-
2-3
cups
boiling water
-
to taste
salt and pepper
Instructions
- Process half of the mushrooms in a food processor until finely ground, then repeat with the remaining mushrooms.
- Heat olive oil in a large soup pot over medium-high heat for about 20 seconds, then add the mushrooms and cook for 6-8 minutes until browned.
- Process the onion, celery, carrots, and garlic in the food processor until finely ground.
- Remove the mushroom mixture from the pot and set aside.
- Add the onion mixture to the pot and cook for 5-6 minutes until browned, adding water if it sticks.
- Stir in chili flakes, cinnamon, clove, basil, parsley, and bay leaf, cooking for 1-2 more minutes.
- Create space in the pot for the tomato paste and cook it for a minute until browned, then mix it in with the onion mixture.
- Add the processed mushrooms back to the pot, followed by passata and vegetable stock paste, and cook for 5 minutes.
- Add boiling water, bring to a boil, then cover and simmer for 25-30 minutes.
- Taste and adjust seasoning with salt and pepper before serving with pasta and garnished with parsley.
Nutrition Facts (estimated)
Servings
5-6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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