Vegan ragù sauce
This week I made fresh homemade pasta and I couldn't help but combine it with a tasty vegan soy sauce! Tasty and tasty, it is definitely one of those sauces that is always useful to know how to make. In fact, this vegan ragout can be used for many first courses such as the classic vegan lasagnefor a vegan moussaka, stuffed courgettes and much more! Just let your creativity run wild.
Here are the ingredients you will need to prepare your vegan ragù
These are the few simple ingredients you will need to cook your ragù:
For the soffritto
- 1 finely chopped red (or white) onion
- 1 finely chopped celery stalk
- 1 finely chopped carrot
- 1 Tbsp tomato paste
- 1 clove of garlic
- 2-3 Tbsp olive oil
For the ragù
- 2.82 oz Soy granular - which will replace the meat in the classic ragout.
- 350 ml tomato puree
- Salt & pepper to taste
- 2 bay leaves (optional)
What is soy granular and how to use it for ragù sauce
Soy granulate is a mainstay of vegetarian cuisine. It is a product resulting from the processing of soya. It takes the form of granules or flakes and is a product of processing soya oil waste, which is then dried into granules.
Soy granulate is divinely suitable for making ragout. But there are some important precautions: often on the packaging of granulate it is recommended to let it soak to make it swell and squeeze it out later. Instead, I have developed another method that I think allows you to obtain a consistency much closer to meat:
- The best way to cook the soy granulate is to brown it in the pan while still dry and then add the water (or vegetable stock) directly to the pan little by little. The water will then evaporate and the granulate will be nice and tasty.
- In the case of our ragù, the granulate will initially be sautéed with the sauté, which will have already released liquid. Then add a little water little by little until the granulate is swollen, bearing in mind that the tomato puree you add later will also be absorbed.
How to prepare vegetarian meat sauce with soy granules
Follow all the steps below to prepare your own vegan ragù:
1. Cut the vegetables and brown them in a pot
Finely chop celery, carrots, and onion. The a pot heat 2-3 tablespoons of olive oil and sauté celery, carrots and onion.
2. Add tomato paste and granular
Add the tomato paste and soy granules to the pot. Sauté to for 5-10 minutes, then add the tomato puree. Add salt and pepper to taste, and a bay leaf if desired. Let the ragout cook on low heat for at least 20-30 minutes.
The longer you let your ragout cook, the more intense its flavour will become.
Your ragout is ready to be used in your lasagna, stuffed zucchini or homemade fresh pasta with ragù sauce
Now that you have all the knowledge you need to prepare a great vegan soya ragout, all you have to do is get to work. Have fun in the kitchen!
Vegan ragù sauce
Ingredients
For the soffritto
- 1 1 finely chopped red onion (or white)
- 1 celery stalk finely chopped
- 1 carrot finely chopped
- 1 Tbsp tomato paste
- 1 clove garlic
- 2-3 Tbsp Olive oil
For the ragù
- 80 g Soy granular (2.82 oz - dehydrated)
- 350 ml 5.29 oz tomato sauce
- as needed salt & pepper
- 2 bay Laurel (optional)
Instructions
For the soffritto
- Chop the onions, celery, and carrots finely.
- In a saucepan heat 2-3 tablespoons of olive oil, add the onions, squeezed garlic the celery and carrots. Sauté for a few minutes.
- Add tomato paste and mix well.
For the ragù
- Add soy granules to the stir-fry and sauté with a little water (no more than 1/2 cup).
- Sauté for a few minutes to let the granules swell. Then add salt and pepper.
- At this point add the tomato puree and bay leaf.
- Turn down the heat and let it cook for another 20 to 30 minutes.
- Remove the bay leaves at the end of cooking, your ragout is ready to be served!
I'll see you at the next recipe!
Very good