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How to Make Savory Vegan Mushroom Ragu

This Vegan Mushroom Ragu is a rich, flavorful sauce that perfectly mimics the depth and texture of traditional meat-based ragu. Packed with a variety of mushrooms, aromatic vegetables, and herbs, this plant-based version delivers a satisfying umami punch that pairs beautifully with pasta, polenta, or crusty bread.

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Recipe Details

Prep Time

20 minutes

Cook Time

50 minutes

Servings

6

Difficulty

Intermediate

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 that will satisfy even the most devoted carnivores.

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 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 fresh basil, chopped
  • 2 tbsp nutritional yeast (optional, for added umami)

Instructions

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat.

  2. Add onions, carrots, and celery. Sauté for 5-7 minutes until 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 2 minutes to caramelize slightly.

  6. Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 3-4 minutes until slightly reduced.

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

  8. Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 30-40 minutes, stirring occasionally.

  9. Taste and adjust seasoning with salt and pepper as needed.

  10. Remove bay leaves and stir in fresh basil and nutritional yeast (if using).

  11. Serve hot over your choice of pasta, polenta, or with crusty bread.

Chef's Notes

  • For a meatier texture, you can add 1 cup of rehydrated TVP (textured vegetable protein) along with the mushrooms.
  • To enhance the umami flavor, consider adding a tablespoon of soy sauce or miso paste during cooking.
  • This ragu can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
  • For a gluten-free option, ensure your red wine is certified gluten-free and serve over gluten-free pasta or polenta.

Nutritional Info

Per serving (approximately 1 cup):

  • Calories: 180
  • Protein: 6g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Fat: 7g
  • Rich in vitamins A and C, potassium, and antioxidants from mushrooms and vegetables

Serving Suggestions

  • Serve over whole grain pasta, such as pappardelle or rigatoni, for a classic presentation.
  • For a lighter option, pair with zucchini noodles or spaghetti squash.
  • Spoon over creamy polenta for a comforting meal.
  • Garnish with vegan Parmesan or a sprinkle of nutritional yeast for added cheesy flavor.
  • Pair with a robust vegan red wine, such as a Chianti or Cabernet Sauvignon.
  • Serve alongside a crisp green salad and garlic bread for a complete Italian-inspired dinner.