Mushroom, lentil and walnut ragù (vegan)

Name: Mushroom, lentil and walnut ragù (vegan)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Makes 12 portions
Ingredients: 40g dried porcini mushrooms; 4 tbsp olive oil; 1 onion, finely chopped; 6 garlic cloves, finely chopped; 1 large carrot, finely chopped; 2 tsp smoked paprika; 400g button mushrooms, finely chopped; 125ml red wine (vegetarians/vegans will need to check the label as some wines aren’t suitable); 3 bay leaves; 2 x 400g tins chopped tomatoes; 680g jar passata; 500g green lentils, rinsed and drained; 4 tsp dried oregano; 2 tsp pul biber or other mild chilli flakes; 150g walnuts, chopped; 2 tsp vegetable bouillon powder; Small bunch basil, leaves picked and roughly torn

Easy
June 2017

Easy
June 2017

Makes 12 portions
Hands-on time 1 hour 5 min

Elly Pear’s vegan bolognese-style sauce can be used in all the ways a meaty sauce can be – in a lasagne, on top of spaghetti or served with mashed potatoes. Each way as equally delicious as the other.

Fan of Elly Pear’s recipes? Then take a look at her vegan aubergine, tomato and chickpea recipe.

Nutrition: per serving

Calories: 323kcals
Fat: 13.8g (1.7g saturated)
Protein: 16.3g
Carbohydrates: 27.1g (7.5g sugars)
Fibre: 8.6g
Salt: 0.2g

Nutrition: per serving

Calories: 323kcals
Fat: 13.8g (1.7g saturated)
Protein: 16.3g
Carbohydrates: 27.1g (7.5g sugars)
Fibre: 8.6g
Salt: 0.2g

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Ingredients

40g dried porcini mushrooms
4 tbsp olive oil
1 onion, finely chopped
6 garlic cloves, finely chopped
1 large carrot, finely chopped
2 tsp smoked paprika
400g button mushrooms, finely chopped
125ml red wine (vegetarians/vegans will need to check the label as some wines aren’t suitable)
3 bay leaves
2 x 400g tins chopped tomatoes
680g jar passata
500g green lentils, rinsed and drained
4 tsp dried oregano
2 tsp pul biber or other mild chilli flakes
150g walnuts, chopped
2 tsp vegetable bouillon powder
Small bunch basil, leaves picked and roughly torn

Ingredients

40g dried porcini mushrooms
4 tbsp olive oil
1 onion, finely chopped
6 garlic cloves, finely chopped
1 large carrot, finely chopped
2 tsp smoked paprika
400g button mushrooms, finely chopped
125ml red wine (vegetarians/vegans will need to check the label as some wines aren’t suitable)
3 bay leaves
2 x 400g tins chopped tomatoes
680g jar passata
500g green lentils, rinsed and drained
4 tsp dried oregano
2 tsp pul biber or other mild chilli flakes
150g walnuts, chopped
2 tsp vegetable bouillon powder
Small bunch basil, leaves picked and roughly torn

Method

Put the porcini in a large heatproof jug, pour over 1 litre just-boiled water and soak for 30 minutes.
Meanwhile, heat the oil in a large pan over a medium heat. Add the onion, garlic and a pinch of sea salt and cook for 5 minutes until slightly softened, stirring occasionally.
Add the carrot, smoked paprika and button mushrooms. Turn the heat down to low and cook for 20 minutes, stirring occasionally.
Add the wine, turn up the heat to high and bring to the boil. Use a spatula to scrape up all the flavour from the bottom of the pan and stir well. Add the bay leaves, tinned tomatoes, passata, lentils, oregano and pul biber.
Use a slotted spoon to scoop out the soaked mushrooms, roughly chop, then add to the pan. Pour in the soaking water, add a generous pinch of salt and black pepper, then bring to the boil. Turn the heat down to low and cook for 30 minutes, stirring every few minutes, making sure to scrape the bottom of the pan.
Add the walnuts, bouillon powder and 500ml boiling water. Stir in the basil, cover and cook for 20 minutes, stirring frequently. Finally, taste, season if needed and remove the bay leaves. Serve with pasta of your choice – or see recipe below.

Method

Put the porcini in a large heatproof jug, pour over 1 litre just-boiled water and soak for 30 minutes.
Meanwhile, heat the oil in a large pan over a medium heat. Add the onion, garlic and a pinch of sea salt and cook for 5 minutes until slightly softened, stirring occasionally.
Add the carrot, smoked paprika and button mushrooms. Turn the heat down to low and cook for 20 minutes, stirring occasionally.
Add the wine, turn up the heat to high and bring to the boil. Use a spatula to scrape up all the flavour from the bottom of the pan and stir well. Add the bay leaves, tinned tomatoes, passata, lentils, oregano and pul biber.
Use a slotted spoon to scoop out the soaked mushrooms, roughly chop, then add to the pan. Pour in the soaking water, add a generous pinch of salt and black pepper, then bring to the boil. Turn the heat down to low and cook for 30 minutes, stirring every few minutes, making sure to scrape the bottom of the pan.
Add the walnuts, bouillon powder and 500ml boiling water. Stir in the basil, cover and cook for 20 minutes, stirring frequently. Finally, taste, season if needed and remove the bay leaves. Serve with pasta of your choice – or see recipe below.

delicious. tips

This recipe can easily be halved to make 6 portions, if you like.
The ragù will keep in the fridge for up to 3 days but can be kept frozen in a sealed container or food bag for up to 3 months. Defrost fully in  the fridge overnight before heating until piping hot.
Pul biber, also known as Aleppo pepper or chilli, is coarsely ground Turkish or Syrian chilli flakes – it has an intense colour but isn’t particularly hot. It’s also used at the table as a seasoning.

Recipe By

Elly Pear.

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