Vegan Seitan and Mushroom Ragù Bolognese Recipe

Name: Vegan Seitan and Mushroom Ragù Bolognese Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1/4 cup (60ml) extra-virgin olive oil; 1 medium yellow onion (about 12 ounces; 340g), finely minced (see note); 1 large carrot (about 8 ounces; 225g), finely minced (see note); 3 ribs celery (about 6 ounces; 170g), finely minced (see note); 5 medium cloves garlic, finely minced (see note); 1 pound (450g) cremini mushrooms, stems discarded and caps crumbled into small pea-size pieces; 1 pound (450g) seitan, drained of excess liquid and torn into pea-size pieces; 1 tablespoon (15ml) tomato paste; 1 1/2 cups (355ml) dry red wine; 1 (28-ounce; 795g) can peeled whole tomatoes, puréed with a blender or immersion blender, or crushed by hand; 1 bay leaf; 1 sprig rosemary; 1 sprig sage; 2 tablespoons (30ml) refined neutral coconut oil (see note); 1/4 cup (60ml) red (aka) miso; 2 teaspoons (10ml) dark soy sauce; Kosher salt and freshly ground black pepper; Pinch freshly grated nutmeg

Instructions

Cook:1h 30min

A Bolognese sauce is defined by meat and dairy, which makes creating a convincing vegan version a real challenge. This one pulls it off by combining the flavor and textural qualities of mushrooms and seitan, and building in layer upon layer of savory, meaty, and rich flavor.

Updated at: Mon, 09 Dec 2024 06:33:46 GMT