Mushroom, lentil and walnut ragù (vegan)
- 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.
- 13.8g (1.7g saturated)
- 27.1g (7.5g sugars)
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.
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