I’ve made this gorgeous lunchtime vegan ragu. Only taking 15 minutes and a handful of basic ingredients, it’s tasty, easy and comforting. You will LOVE IT!
Although a traditional ragu is slow-cooked and made with meat this vegan ragu is packed with flavour, so quick to make and just as satisfying.
The base starts with onion/shallots, garlic and pesto which are fried until soft. Then the soy mince, veggies, tomato, ‘nooch’ and seasoning are added for nutrition and flavour.
If you haven’t got time to read through this recipe now, then PIN it for later!
How can you make this vegan ragu nutritious?
Firstly, choose a good plant-based protein source.
For this vegan ragu, I have used soy mince as 100g provides 20g of protein, meaning this recipe has a combined total of 40g of protein! Plus, soy is a ‘complete protein’ meaning it offers all 9 essential amino acids. However, for those with allergies, you could use a can of high-protein green or red lentils instead.
Secondly, I have chosen whole wheat fusilli which is far healthier than standard white pasta. Whole wheat is packed with nutrients such as complex carbs, protein, fibre, iron, magnesium, and zinc. White pasta is made with refined carbs, meaning it has been stripped of many nutrients during its processing.
I have also used some mushrooms, spinach and nutritional yeast for additional vitamins and nutrients.
What pasta shall I use for this vegan ragu?
Choose whole wheat pasta where possible for reasons I explained above. I have used fusilli as I love how the swirls capture all the sauce.
You could also opt for linguine, tagliatelle or pappardelle with a ragu. But any type of pasta would be delicious!
If you LOVE creamy pasta recipes, r even spicy pasta recipes then you might want to try these:
I hope you enjoy this recipe. Be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 2 portions of wholewheat pasta
- A small drizzle of olive oil⠀
- 1 tsp garlic puree⠀
- 1 tsp chilli flakes ⠀⠀
- 1 tsp free from green pesto (@sacla_uk or @tescofood are my go-to)⠀
- 2 small shallots/ half white onion finely sliced ⠀
- A handful of cherry toms, halved⠀
- A handful of mushrooms, finely chopped⠀
- 100-200g frozen soy mince⠀
- 200g tomato passata/ half a tin of chopped toms⠀
- 1 tsp mixed herbs ⠀
- salt and pepper⠀
- 1 tbsp nutritional yeast
- A handful of spinach ⠀
- Put your pasta onto cook with a pinch of salt for flavour⠀
- Meanwhile, fry off the garlic puree, chilli flakes, pesto and shallots in olive oil for a couple of minutes with a dash of water.
- Take these couple of minutes to prepare your cherry toms and mushrooms then add them to the pan. Also, add the soy mince and tomato passata, combining everything well.
- Then add mixed herbs, salt, pepper, nutritional yeast, and allow to simmer for 5 minutes or until your pasta is ready⠀ ⠀
- Finally, stir in your spinach. Then rinse and drain your cooked pasta and add that to the pan, stirring it all together. Serve with some fresh rocket and chia seeds (optional)⠀
Allergens: Wheat, Soy