Vegan ragu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 30g dried porcini mushrooms
- 3 tbsp olive oil
- 1 onionfinely chopped
- 2 carrotsfinely chopped
- 2 celery sticksfinely chopped
- 4 garlic clovessliced
- few thyme sprigs
- 1 tsp tomato purée
- 100ml vegan red wine(optional)
- 250g dried green lentils
- 2 x 400g cans plum tomatoes
- 250g pack chestnut mushroomssliced
- 250g pack portobello mushroomssliced
- 1 tsp soy sauce
- 1 tsp yeast extract
Nutrition: per serving
- kcal268low
- fat7glow
- saturates1g
- carbs30g
- sugars10g
- fibre9g
- protein14g
- salt0.5g
Method
step 1
Pour 800ml boiling water over the dried porcini and set aside for 10 mins. Meanwhile, pour 1½ tbsp oil into a large pan and gently cook the onion, carrot, celery and a pinch of salt, stirring for 10 mins, until soft. Remove the porcini and roughly chop. Set aside with the liquid.
step 2
Add the garlic and thyme. Cook for 1 min, then stir in the purée and cook for 1 min. Pour in the wine. Cook until reduced, then add the lentils, mushroom stock and tomatoes. Bring to the boil, then reduce and simmer with a lid on.
step 3
Meanwhile, heat a large frying pan. Add the 1½ tbsp oil, then tip in all of the mushrooms. Fry until the water has evaporated and the mushrooms are golden. Pour in the soy sauce and stir, then add the mushrooms to the lentil pan.
step 4
Stir in the yeast extract. Cook over a medium heat for 30-45 mins, stirring occasionally, until the lentils are cooked. Remove the thyme and season.
