Vegan Mushroom Ragu Food

VEGAN MUSHROOM RAGU

Steps:

• Tip the walnuts into a food processor and pulse to finely chop. Transfer to a bowl, then do the same with the mushrooms.
• Heat the oil in a heavy-based pan over a medium heat and fry the onion, carrots and celery with a pinch of salt for 15-20 minutes or until soft and lightly golden. Add the garlic and fry for another minute. Add the mushrooms and most of the walnuts, and cook for 10-15 minutes or until the mushrooms have softened, all the water has evaporated and they have reduced by half. Stir in the tomato purée and cook for another 5 minutes.
• Add the wine and bubble for a minute, then add the rosemary, basil, tomatoes and stock. Bring to a simmer. Add the lentils and bay. Cover and simmer for 40 minutes, stirring occasionally, then simmer with the lid off for 10 minutes until thickened. Stir in the balsamic, and season. Top up with a little water during cooking if the ragu seems too thick. Taste, then remove the herbs and add more balsamic, to taste, if you like.
• Cook the pasta in a pan of boiling salted water until al dente. Drain, reserving 100ml of the water. Heat a drizzle of oil in a small frying pan and fry the sage and capers for 1 minute until crisp. Toss the pasta in the ragu, adding a splash of the cooking water, depending on how saucy you like it. Scatter with the crispy sage, capers and reserved walnuts, and vegan cheese, if you like.

VEGAN RAGU

Steps:

• Pour 800ml boiling water over the dried porcini and set aside for 10 mins. Meanwhile, pour 1½ tbsp oil into a large pan and gently cook the onion, carrot, celery and a pinch of salt, stirring for 10 mins, until soft. Remove the porcini and roughly chop. Set aside with the liquid.
• Add the garlic and thyme. Cook for 1 min, then stir in the purée and cook for 1 min. Pour in the wine. Cook until reduced, then add the lentils, mushroom stock and tomatoes. Bring to the boil, then reduce and simmer with a lid on.
• Meanwhile, heat a large frying pan. Add the 1½ tbsp oil, then tip in all of the mushrooms. Fry until the water has evaporated and the mushrooms are golden. Pour in the soy sauce and stir, then add the mushrooms to the lentil pan.
• Stir in the Marmite. Cook over a medium heat for 30-45 mins, stirring occasionally, until the lentils are cooked. Remove the thyme and season.