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About this recipe
A vegan vegetable ragu is a hearty yet healthy, stew-like dish made with various vegetables. It is a perfect meal for a cold winter day and can be made in a slow cooker or on the stovetop. This dish is flavorful and will please even the pickiest of eaters.
Ingredients
- Pasta, olive oil
- Carrots, celery, onion and garlic.
- Red wine, use a good wine but not your best bottle, 😉.
- San Marzano tomatoes.
- Parsley.
How to make Vegetable Ragu – step by step
- Suté the vegetables for 5-7 minutes.
- Add the red wine and peel off the bits stuck in the pot’s bottom.
- Add the tomatoes and simmer for 5-7 minutes.
- Add the cooked pasta to the sauce.
- Finish with a drizzle of olive oil and fresh parsley.
Recipe notes
- Add mushrooms for meaty flavor.
- Finish with a tablespoon of vegan butter.
- Add oregano for a more classic Italian flavor.
- Skip the wine.
- Serve this pasta with a vegan Ceasar salad, summer Panzanella, or a simple salad with a classic vinaigrette.
Vegetable Ragu
This vegetable ragu recipe is a breeze to make and incredibly versatile. It's guaranteed to be a hit with anyone who tries it.
Equipment
- 1 large pasta pot
- 1 large skillet or braiser
Ingredients
- 1 lb package of spaghetti pasta
- 2 tablespoons olive oil
- 1 carrot diced
- 1 stalk of celery finely diced
- ½ onion finely diced
- 1 clove of garlic minced
- ½ cup of red wine
- 28 oz of San Marzano tomatoes, crushed
- 3 tablespoons of chopped parsley
- 1 ½ teaspoons of salt or more to taste
Instructions
- In a pot or pan, heat the extra-virgin olive oil over medium heat. Add the carrot, celery, onion, and a pinch of salt. Sauté until the vegetables are soft and lightly browned, about 5-7 minutes.
- Pour in the red wine, scraping the bits stuck to the bottom of the pot. Allow the wine to simmer for 2 or 3 minutes, or until it has nearly evaporated.
- Stir in the tomatoes and parsley, then reduce the heat. Allow the sauce to simmer for 5-7 minutes, stirring occasionally.
- Meanwhile, cook the pasta according to the package instructions. Once cooked, use tongs to transfer the pasta directly from the water to the saucepan, allowing a bit of the water to drain off.
- If the sauce appears too watery, don’t worry—it will thicken as the pasta absorbs it. If the sauce seems too thick, add about half a cup of the pasta cooking water to adjust the consistency.
- Finish the dish with a drizzle of olive oil, a sprinkle of fresh parsley, and a pinch of sea salt to taste.
Notes
- Freeze. You can prepare the sauce and freeze it for later. It will last up to three months.
- Double the recipe. This vegetable ragu recipe can be doubled for a large crowd.
- Freeze in portions. Another good idea is to portion the sauce and freeze it. That way, you can thaw one or as many portions as you need.
Nutrition
Serving: 340gCalories: 69kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 596mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 1897IUVitamin C: 4mgCalcium: 11mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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