ragù, vegan

rich AF

It may seem like totally the wrong season to be making a piping hot pot of ragù. But this vegan version is something I crave even on the hottest summer night! It’s so rich and comforting, and also a total crowd-pleaser!! In fact it’s perfect for entertaining, because you could totally make it the day before and it’s hella easy!

ingredients (makes 4 generous portions)

1 red onion

4 cloves garlic

generous glug of olive oil (like 3tbsp)

1 tin chopped tomatoes

2 punnets of chestnut mushrooms

1 tbsp tomato puree

1 vegetable stock cube

200 mls hot water

1 bay leaf

1 tbsp paprika

2 tbsp balsamic vinegar

a small glass of red wine

handful of fresh basil

nooch! (as much as you like!)



  1. finely chop the onion, garlic and mushrooms (including stalks). Add the oil to the pot over a medium heat and add the onions when the oil is hot. Cook for about 8mins until the onions are soft and have a slight char. Then add the garlic and mushrooms and cook until the mushrooms are properly cooked and have a nice dark colour.
  2. add some wine at this stage to remove the caramelisation from the bottom of the pan, you may have to scrape it with a wooden spoon but that’s okay! Add the tomatoes, water, stock cube, vinegar, paprika and bay leaf. Mix everything well and allow to simmer for 2 hours with a lid, stirring occasionally.
  3. if the sauce is too runny at this stage, remove the lid and cook until you’re happy with the consistency. Then add salt and pepper to taste.
  4. When I’m ready to add the sauce to the pasta (check this post!), I chuck in a handful of chopped fresh basil and about 2 tbsp nooch (but I also keep extra nooch for adding on top haha!).

Done! See, so easy! Only hard part is trying not to fall asleep while cutting 2 punnets of mushrooms haha. but with a good podcast and a cheeky glass of wine for yourself, it’s a nice evening activity if you’re prepping for guests coming round or prepping your weekly meals on a Sunday night!

Pasta is the natural accompaniment to this ragu, but Mr Rabcooks loves it with jasmine rice, and I had to agree with him haha. But there’s also crusty bread, mashed potato (think of it as a riff on the Scottish dish mince an’ tatties) etc!

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