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 big batch and keep the rest to enjoy later!

Meaty Protein-Packed Ragout [Vegan]

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Ingredients

  • 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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Preparation

  1. 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).
  2. 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.
  3. Add the tomato purée and the sugar, mix well, and let it simmer for about 2 hours, stirring occasionally.
  4. Turn off the stove, add salt, pepper, and herbs, then stir well.
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