vegan ragu

This hearty plant-based mushroom ragù consists of readily available fresh mushrooms and is ready in under an hour! I use three types of mushrooms in this recipe, but feel free to use just one or two types to make the sauce even easier. Serve vegan ragù over polenta, pasta, couscous, or even as a topping for steak or chicken!

Easy Mushroom Ragù Recipe

Extra virgin olive oil

yellow onion, (chopped)

garlic cloves, (minced)

Kosher salt

portabella mushrooms, (chopped)

shiitake mushrooms, (sliced)

baby bella mushrooms, (sliced)

low-sodium vegetable broth

thyme leaves

oregano

parsley, (more for later)

Black pepper

dry red wine

tomato sauce

In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.

Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu.

To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley. If you like, add in the chopped hazelnuts (optional).

Serve with your favorite pasta, polenta, or even pearl couscous as I do here. Enjoy!

https://content.jwplatform.com/videos/GNT3rCZF.mp4

Vegan mushroom ragu with tomatoes, red wine, vegetables, and herbs.

Mushroom Ragu

This Italian-inspired pasta features juicy jackfruit cooked in a rich and garlicky red wine tomato sauce! Plant-based, 1 pot, and just 40 minutes required!

Vegan Ragu Pasta

tbsp oil

garlic

shallot (minced)

soy sauce

tomatoes

carrot (finely diced)

celery

1 and 1/2 tbsp sugar

bay leaves

thyme

black pepper

red pepper flakes

salt (adjust

red wine

water

fettuccine pasta (Feel free to use gluten-free pasta.)

Heat the oil in a Dutch oven or medium stockpot over medium heat. Once hot, add the minced garlic and shallots. Cook for about 2 minutes or until fragrant.

Slightly shred about half of the jackfruit chunks with your hands. Add the shredded jackfruit and the remaining whole jackfruit chunks to the Dutch oven. Pour in the soy sauce and cook for 1 minute, stirring regularly.

Add the crushed tomatoes, carrots, celery, sugar, bay leaves, thyme, ground black pepper, red pepper flakes, and salt.

Pour in the red wine and the water. Cover the Dutch oven with the lid and let simmer for 25-30 minutes, giving it a stir halfway through cooking. Taste and adjust the seasoning if needed, making sure the sauce is salty enough.

Bring a large pot of salted water to a boil. Once boiling, add the dry fettuccine and cook according to the package instructions. Once cooked, drain the pasta and transfer to the Dutch oven. Stir to coat the pasta with the sauce.

Serve immediately topped with chopped basil (or parsley) and a sprinkle of vegan parmesan!

It 's an excellent vegan ragu. Thank you !

I can’t believe how good this recipe is! Thank you! I’d love to come back to your blog again to try other recipes! :)

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Easy Mushroom Ragù Recipe

Vegan Ragu Pasta

Top 2 vegan ragu recipes from across the web

The most viewed vegan ragu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Mushroom Ragù Recipe

Vegan Ragu Pasta

The most viewed vegan ragu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine