How long does meaty protein-packed ragout [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can meaty protein-packed ragout [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is meaty protein-packed ragout [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does meaty protein-packed ragout [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is meaty protein-packed ragout [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Meaty Protein-Packed Ragout
[Vegan]

SD By: Stefania D'Alessandro

Author Bio

Ciao! I'm Stefania, Italian, based in Prague. I am an amateur cook, a wannabe food photographer,... Read More

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Meaty Protein-Packed Ragout [Vegan]

Dairy Free

This recipe is for the meatiest ragout ever. It is perfect for any pasta dish, from plain penne to show-stopping lasagna. Textured vegetable protein is high in protein, so this sauce is guaranteed to keep you full long after dinnertime. Even better, this recipe is freezer-friendly – just make a... Read More

Ingredients You Need for Meaty Protein-Packed Ragout [Vegan]

2 tablespoons extra virgin olive oil
1 red onion
1 white onion
2 stalks of celery
2 medium-sized carrots
1 shallot
2 garlic cloves
3 chili peppers
10 bay leaves
10 juniper berries
7 ounces textured vegetable protein
4 1/4 cups vegetable broth
2-3 cups vegan red wine
6 1/4 cups tomato purée
1 tablespoon cane sugar
Salt and pepper, to taste
Oregano, for topping
Thyme, for topping
Marjoram, for topping

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How to Prepare Meaty Protein-Packed Ragout [Vegan]

Pour the oil into a large pan and heat it up (over a low heat). Finely chop onions, celery, carrots, shallot, garlic, and chili peppers, then sauté them along with bay leaves and juniper berries (which you will remove at the end of cooking).
In the meantime, place the textured vegetable protein in a large bowl, boil the broth, remove it from the stove and pour it onto the granules. Stir the mixture a bit and let it rest for 30 minutes. After this time interval (the onion is supposed to have turned golden brown), drain and squeeze the soy, then toss it into the pan. Cook over a high heat for some minutes, then add the wine, stirring continuously, until the wine is completely evaporated.
Add the tomato purée and the sugar, mix well, and let it simmer for about 2 hours, stirring occasionally.
Turn off the stove, add salt, pepper, and herbs, then stir well.