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a bowl of vegan ragu placed on a table with some cutlery

Vegan Ragu Recipe

Vegan ragu recipe made with rich red wine and miso sauce, with a nut and vegetable based vegan ‘mince’ alternative.
Course Main Course, Pasta
Cuisine Italian
Keyword Vegan Ragu
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 5
Calories 254 kcal

Ingredients

Vegan ‘mince’

  • 1 small cauliflower
  • 200 g mushrooms
  • 100 g walnuts
  • Drizzle of olive oil
  • Salt
  • Pepper

Sauce

  • 1 onion
  • 2 pieces celery
  • 2 medium carrots
  • 3 garlic cloves
  • 5 Tbsp tomato paste
  • 1 Tbsp miso optional
  • 60 ml balsamic vinegar
  • Veggie mince from the blended mixture
  • 1 cup water/ veggie stock
  • 200 ml red wine
  • Salt and pepper to taste
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 2 bay leaves

Instructions

  1. Begin by blending cauliflower, walnuts, and mushrooms, seasoning with oil and salt, and baking at 200C/400F for 30 minutes, stirring after 15 minutes. Sauté finely chopped onion and celery in oil for 8-10 minutes, then add tomato paste and miso. Deglaze the pan with balsamic vinegar, adding the veggie mince.
  2. Stir in water, wine, salt, pepper, dried herbs, and bay leaves, allowing it to simmer for at least 20 minutes.
  3. Cook 400g pasta al dente and finish cooking them in the pasta sauce with a splash or two of starchy pasta water.

Serve and enjoy!