It's been a week of ups and downs, hasn't it? Life throws its curveballs, and sometimes, all we need is a big bowl of comforting goodness. That's precisely what this vegan ragu is all about. It's like a warm hug in a bowl, designed to soothe your soul and tantalize your taste buds.
Forget everything you think you know about bland vegan food. This ragu is a flavour explosion, bursting with earthy mushrooms, aromatic spices, and a delightful depth that'll make you forget it's entirely plant-based. And the best part? It's super flexible! Don't have porcini mushrooms? No problem! This recipe is your culinary playground.
Let's Talk Ingredients:
- Porcini Power: If you can get your hands on these dried wonders, go for it! They add an unmatched depth of flavour. But if not, a mushroom stock cube steps in as a fantastic substitute. Extra walnuts will give you a textural bonus.
- Oyster Mushroom Magic: These have a wonderful, meat-like texture, and they don't release tons of water, which is exactly what we need for this recipe. If you are having trouble finding them, fresh shiitake or regular mushrooms are great stand-ins. If you go with regular mushrooms, try cooking off the water in a pan before marinating.
- Nutritional Yeast (aka Vegan Gold): For that cheesy depth, nutritional yeast is your go-to, but a dash of red or white miso paste will also do the trick.
- Spice Symphony: A pinch of cumin, cinnamon, and nutmeg bring layers of warmth and complexity. Feel free to adjust these based on your spice preferences.
- Fresh Herbs: Rosemary and thyme bring a freshness that's hard to beat, but dried herbs work perfectly too.
- Wine O'Clock (or Not): Wine adds a lovely depth, but veggie stock and a splash of balsamic vinegar work just as well.
- Tomato Passata: The convenient pureed tomato base. If you don't have it, good quality canned tomatoes and a bit of water will create a lovely base for your ragu.
- Walnut Wonder: For a surprise crunch, they're perfect! But if you aren't a walnut fan, swap for lentils.
- A Touch of Sweet: Sugar rounds out the flavor beautifully, and a date syrup will do a great job here too.
The Method:
- If using porcini, soak them in boiling water. If not using them, use a mushroom stock cube dissolved in boiling water
- Preheat your oven to 200°C (390°F). Tear the oyster mushrooms into strips, then chop into a dice. Toss them in a marinade of olive oil, soy sauce, smoked paprika, tomato puree, and nutritional yeast.
- Spread the marinated mushrooms on a baking tray and roast until golden and slightly crispy, about 20-25 minutes.
- While the mushrooms bake, sauté finely diced onions in olive oil until translucent. Add the diced garlic and continue to sauté until fragrant.
- Season generously with salt, pepper, smoked paprika, cumin, chilli and chopped herbs. Stir everything well.
- Add diced carrots and celery, sauté for a bit, and then deglaze the pan with red wine. Let the wine cook off before adding tomato passata and water (if you are not using Passata), diced porcini mushrooms (if using them) and their stock, tomato paste, and bay leaves. Simmer on a low heat for about 20 minutes, stirring occasionally.
- Stir in the walnuts and the roasted mushrooms.
- Season to taste and if you have the time, let it sit overnight in the fridge for all the wonderful flavors to meld.
- When serving, remember to reserve some pasta water to create a luscious sauce that coats the pasta well. Serve it with a generous sprinkle of homemade vegan parmesan and fresh herbs.
This vegan ragu is perfect for a cozy night in, a family dinner, or even a fancy date night. It's easy enough for a weeknight but special enough to impress anyone.
Enjoy this bowl of comfort! You deserve it!