How to Make Savory Vegan Mushroom Ragu

Simple Summary

This hearty vegan ragu with mushrooms is a delicious plant-based twist on the classic Italian sauce. Packed with umami flavor and meaty textures, it's the perfect comfort food for pasta lovers.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) mixed mushrooms (e.g., cremini, shiitake, portobello), finely chopped
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 cup (240ml) red wine (vegan-friendly)
• 2 cans (14.5 oz/400g each) crushed tomatoes
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 1/4 cup (15g) fresh basil, chopped
• 1 lb (450g) pasta of choice (e.g., pappardelle, spaghetti, or rigatoni)

Instructions

1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat.

2. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.

3. Add minced garlic and cook for another minute until fragrant.

4. Increase heat to medium-high and add chopped mushrooms. Cook for 8-10 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.

5. Stir in tomato paste and cook for 1-2 minutes to caramelize slightly.

6. Pour in the red wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.

7. Add crushed tomatoes, bay leaves, oregano, thyme, and red pepper flakes (if using). Stir to combine.

8. Reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally, until the sauce has thickened.

9. While the sauce simmers, cook your chosen pasta according to package instructions. Reserve 1 cup of pasta cooking water before draining.

10. Taste the ragu and season with salt and black pepper as needed.

11. Remove bay leaves and stir in chopped fresh basil.

12. Toss the cooked pasta with the ragu, adding a splash of reserved pasta water if needed to loosen the sauce.

13. Serve hot, garnished with additional fresh basil if desired.

Chef's Notes

• For a meatier texture, try using a mix of finely chopped mushrooms and crumbled tempeh or plant-based ground meat substitute.
• To enhance the umami flavor, add a tablespoon of soy sauce or miso paste to the sauce while simmering.
• This ragu can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• For a gluten-free option, serve over polenta or gluten-free pasta.
• Leftovers can be repurposed as a filling for vegan lasagna or stuffed peppers.

Nutritional Info

Per serving (approximately 1/6 of recipe):

• Calories: 350-400
• Protein: 12-15g
• Fiber: 8-10g
• Fat: 7-9g (mostly healthy unsaturated fats)
• Rich in vitamins A, C, and B vitamins from vegetables and mushrooms
• Good source of antioxidants and minerals like potassium and selenium

Serving Suggestions

• Serve over your favorite pasta shape or with creamy polenta for a comforting meal.
• Pair with a crisp green salad dressed with a light vinaigrette to balance the rich ragu.
• For a complete Italian-inspired dinner, serve with garlic bread or focaccia on the side.
• Garnish with a sprinkle of nutritional yeast or vegan Parmesan for added cheesy flavor.
• Enjoy with a glass of the same red wine used in the recipe for a perfect pairing.