Serves 4 | Vegan friendly |
If you’re seeking to eliminate meat from your diet but still crave the taste of a delectable ragù, fret not! This vegetarian recipe is guaranteed to bring all the flavor and none of the concern to your pasta dish. Reminiscent of my grandmother’s cooking, this recipe will keep your tummy happy and help out those furry friends too!
Furthermore, this recipe is incredibly convenient and flexible. You can easily prepare it in a larger quantity for a big gathering or make it in smaller portions for a hassle-free meal to enjoy at lunchbreak. With this ragù on hand, you’ll always be able to whip up a delicious and nutritious meal whether unexpected guests drop by for dinner or you’re too busy with work to cook a fresh meal from scratch. So why not give this vegetarian recipe a try and enjoy a flavorful pasta dish that’s both meat-free and full of taste?
Ingredients
- 2 medium onions
- 2 small carrots
- 2 celery sticks
- 2 garlic cloves (optional)
- Olive oil
- Salt
- Black pepper
- Chili
- Soy sauce (with reduced salt)
- 90 gr of soy or peas protein granules
- Vegan broth powder
- Half a glass of red wine (optional)
- Circa 400 ml of passata
- Tomato paste
Instructions
Soak the soya granules in a bowl with hot water, 1 tablespoon of vegan broth powder, and 4 tablespoons of soy sauce for 5 minutes. For 90 gr of granule, use around 150 ml of water.
While the granules are soaking, finely chop onions, carrots, and celery sticks. Preheat a pan over medium heat with olive oil and stir-fry the vegetables with a teaspoon of salt. Once they turn golden (also known as “soffritto” in Italy), add the soya granules. The hot water should have soaked into them completely by now, but if there is any water remaining it will be absorbed during cooking.
Optionally, add a glass of wine to the mixture and let it cook until it is fully absorbed. Add 1 e 1/2 tablespoons of tomato paste and mix until the ingredients are homogenous. Then pour in the tomato sauce and lower the heat to let everything simmer for 45 minutes or more until the sauce turns an orange-red hue. Enjoy!
