Savory Vegan Mushroom and Lentil Ragu
Indulge in a rich and hearty mushroom and lentil ragu that beautifully mimics traditional Bolognese sauce without the meat. This delectable vegan dish combines finely diced carrots, celery, and onion for a flavorful base, while shredded portobello mushrooms impart a wonderful umami flavor. Infused with fragrant herbs, sun-dried tomatoes, and a splash of vegan red wine, this ragu is both comforting and satisfying. Serve it piled high over perfectly cooked spaghetti or pappardelle for a soulful meal that everyone will love. Perfect for family dinners or meal prepping, this dish ensures you can enjoy classic Italian flavors while sticking to a plant-based diet.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
carrots
2 (finely diced)
celery
1 stick (finely diced)
white onion
1 large (finely diced)
olive oil
4 tablespoons (divided)
portabella mushrooms
1 lb (shredded on a box grater)
fresh rosemary
1 tablespoon (roughly chopped)
sun-dried tomatoes
1/4 cup (packed in oil, roughly chopped)
dried oregano
1 teaspoon (dried)
chopped tomatoes
1 (14 ounce) can (canned)
soy sauce
3 tablespoons (liquid)
balsamic vinegar
1 tablespoon (liquid)
vegan red wine
1/2 cup (liquid)
marmite
2 teaspoons (optional)
red lentils
1/4 cup (uncooked)
salt
to taste (seasoning)
black pepper
to taste (seasoning)
dried eggless pasta
12 ounces (cooked)
Instructions
1
Finely dice the carrots, celery, and onion and set aside.
2
In a deep frying pan, heat 2 tablespoons of olive oil over medium-low heat. Add the diced carrot, celery, and onion, stirring occasionally until the mixture softens and turns a light golden brown, about 15 minutes.
3
Transfer the sautéed vegetables to a bowl and return the empty pan to medium heat.
4
Using the coarse side of a box grater, shred the portobello mushrooms, including stems and caps. Add them to the hot pan and cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 10-15 minutes.
5
Once the mushrooms have browned, add the remaining olive oil to the pan and mix well.
6
Chop the fresh rosemary and sun-dried tomatoes and add them to the pan, followed by the dried oregano, chopped tomatoes, soy sauce, balsamic vinegar, vegan red wine, and marmite (if using). Then, stir in the red lentils.
7
Fill the empty chopped tomato can with water and pour it into the pan. Bring the mixture to a simmer.
8
Let the ragu simmer for about 30 minutes, stirring occasionally and adding water if it appears too dry. Season with salt and black pepper to taste.
9
While the ragu is simmering, cook the eggless pasta according to the package instructions. Drain the pasta when done.
10
Serve the ragu generously over the pasta and enjoy your hearty vegan meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Vegan Mushroom and Lentil Ragu?
It is a rich and hearty plant-based sauce that mimics traditional Bolognese using shredded mushrooms and red lentils.
What vegetables are used for the base of the sauce?
The base consists of finely diced carrots, celery, and white onion.
How are the portobello mushrooms prepared?
The mushrooms, including stems and caps, are shredded using the coarse side of a box grater.
How long do the base vegetables need to sauté?
They should be cooked over medium-low heat for about 15 minutes until softened and light golden brown.
Why are portobello mushrooms used in this ragu?
They are used to impart a wonderful umami flavor and a meaty texture to the vegan dish.
What is the cooking time for the shredded mushrooms?
The mushrooms should cook for 10-15 minutes until they release their moisture and begin to brown.
Are the mushrooms cooked with the carrots and onions?
No, the sautéed vegetables are transferred to a bowl first, and the mushrooms are cooked in the empty pan.
What kind of wine is recommended for this recipe?
The recipe calls for 1/2 cup of vegan red wine to add depth of flavor.
Why is soy sauce included in the ingredients?
Soy sauce adds savory depth and enhances the umami profile of the mushroom-based sauce.
What is the optional ingredient for extra flavor?
Marmite is listed as an optional ingredient to provide additional savory notes.
What type of lentils are best for this recipe?
The recipe uses 1/4 cup of uncooked red lentils.
Do the red lentils need to be pre-cooked?
No, they are added dry to the pan and simmered with the sauce.
How do you measure the water for the sauce?
You can fill the empty 14-ounce chopped tomato can with water and pour it into the pan.
How long should the ragu simmer?
The ragu should simmer for approximately 30 minutes to allow flavors to meld and lentils to cook.
What should I do if the ragu becomes too dry while simmering?
You can add a bit more water to the pan if the mixture appears too dry during the simmering process.
Which herbs are used for seasoning?
The sauce is flavored with fresh rosemary and dried oregano.
Are there tomatoes in this recipe?
Yes, the recipe uses both a can of chopped tomatoes and 1/4 cup of sun-dried tomatoes packed in oil.
Is the pasta used in this recipe vegan?
Yes, the recipe specifies using 12 ounces of dried eggless pasta.
What type of pasta shapes are recommended?
Spaghetti or pappardelle are suggested for serving with this hearty ragu.
How much olive oil is required in total?
The recipe uses 4 tablespoons of olive oil in total, added in divided portions.
Is this recipe suitable for meal prepping?
Yes, it is an excellent choice for meal prepping or family dinners.
What type of onion is used?
One large white onion is used for the flavor base.
How are the sun-dried tomatoes prepared?
They should be roughly chopped before being added to the pan.
When do I add the balsamic vinegar?
Balsamic vinegar is added along with the tomatoes, soy sauce, wine, and herbs before simmering.
How is the dish finally seasoned?
It is seasoned with salt and black pepper to taste after the simmering process is complete.
Does this ragu contain any cholesterol?
Because it is a vegan recipe made from plant-based ingredients, it is naturally cholesterol-free.
What is the serving suggestion for this dish?
Serve the ragu generously piled high over perfectly cooked eggless pasta.
Can I use a box grater for the mushrooms?
Yes, using the coarse side of a box grater is the recommended method for shredding the portobellos.
What is the total number of ingredients in this recipe?
There are 17 ingredients used to make this savory ragu and pasta dish.
Is this recipe healthy?
Yes, it is a plant-based, nutrient-dense meal featuring fresh vegetables, mushrooms, and lentils.