Recipe | Vegan Ragu
vegan | vegetarian | italian | pasta
Ingredients
| 1 | Onion (finely chopped) | |
| 1 | Carrot (finely chopped) | |
| 2 cloves | Garlic (minced) | |
| 1 stick | Celery (finely chopped) | |
| 400g can | Brown Lentils | |
| 2 tbsp | Balsamic Vinegar | |
| 400g can | Chopped Tomatoes | |
| 1tsp | Vegetable Stock Powder | |
| 1 | Red or Yellow Chilli (finely chopped) | |
| 1tbsp | Cajun Spice Mix | |
| 300-400g | Pasta (your choice!) |
Method
- Peel and finely chop the carrot.
- Finely chop the onion, celery and chilli.
- Finely chop or crush the garlic.
- Add a splash of olive oil to a pan and add the carrot, onion, garlic and chilli to the pan. Cook for about 5-7 minutes until the onions start to soften.
- Drain the lentils and add them to the pan along with the Balsamic vinegar and Cajun Spice Mix.
- Cook for 2-3 minutes.
- Add the can of chopped tomatoes and the spoon of vegetable stock powder.
- Let it simmer for about 20-30 minutes until the carrots are soft.
- Cook your pasta following the packet's instructions.
- Drain the pasta, add the ragu mix to the pasta and mix to all of the pasta is coated.
- Serve with parmesan or a vegan alternative.
Original recipe from Anna Jone's book A Modern Way To Cook.
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I'm Louise, but you can call me Fatty. I really like to read, and then I really like to tell people about what I've read. I started this book blog to give fellow readers some great recommendations and maybe introduce them to a writer or a genre that maybe they wouldn't have discovered on their own - because that's what reading is all about!
