Easy Vegan Ragu - Vegan and Oil-free Recipes
Satisfying and oh-so-delicious, this Easy Vegan Ragu is a plant protein-packed weeknight meal. It only 30 minutes recipe.
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Cooking tools:
- Food processor
- Grater
- Mixing bowl
- Nonstick pot
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Pot
- Colander
- Stove
- Tongs
- Cup
- Can opener
- Spoon
- Pasta
Ingredients
- 1 medium yellow (or sweet) onion
- 3 medium ribs celery
- 3 medium carrots
- 4 cloves garlic
- 10-12 oz white or crimini mushrooms
- 14 oz can petite diced or crushed tomatoes
- 14 oz can no salt added tomato puree
- 2 tbsp tomato paste
- 1 tsp Italian seasoning blend
- ½ tsp fennel
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes, or to taste
- 1 cup TVP, optional (see note 3)
- 1 ¾ cup vegan beef broth or vegetable broth for TVP, optional (see note 4)
- 1 ½ tsp balsamic vinegar or ¼ - ½ cup vegan dry red wine, optional (see note 5)
- Cooked pasta (I used tagliatelle, use GF if needed) for serving
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