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5 from 1 vote

Vegan ragù sauce

Quick and easy recipe for a vegan ragù
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, Dinner, Lunch, Main Course, Lunch, First
Cuisine: Italian, Mediterranean, vegan
Diet: Low Fat, Vegan, Vegetarian
Keyword: vegan meat, Italian cuisine, ragout, soya, vegetarian
Servings: 4 servings
Author: LuvveLovesFood
Const: low

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!