Vegan ragu recipe | Good Food
Make this healthy vegan ragu base and turn it into a variety of meals, like warming lasagne, mouth-watering moussaka or a hearty bolognese
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Ingredients
- 30g dried porcini mushrooms
- 3 tbsp olive oil
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery sticks finely chopped
- 4 garlic cloves sliced
- 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 mushrooms sliced
- 250g pack portobello mushrooms sliced
- 1 tsp soy sauce
- 1 tsp yeast extract
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