Slow Roast Rustic Ragu
Vegan slow-roast rustic ragu with grated tempeh and mushrooms, cherry tomatoes and thyme, tossed through tagliatelle.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Oven
- Stove
- Pot
- Colander
- Measuring spoon
- Wooden spoon
Ingredients
- 200g tempeh
- 300g mushrooms (e.g. chestnut, oyster or shiitake)
- 1 large onion
- 1 carrot
- 1 celery stalk
- 4 garlic cloves
- 250g cherry tomatoes
- 1 400g chopped tomatoes
- 400ml vegetable stock
- 2 tbsp tomato purée
- 2 tsp sugar
- 4 tbs Kikkoman soy sauce (divided)
- 6 sprigs thyme
- 2 bay leaves
- 250g tagliatelle
- Fresh basil leaves
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