Seitan Ragu: when you’re craving something good and comforting, this simple preparation is truly ideal. My basic homemade version lends itself to countless variations: whether it’s white for a more intense flavor, with peas for a sweeter note, with mushrooms to add depth, or by replacing seitan with tofu if you like to change textures. If you prefer using a Thermomix, everything becomes even more immediate, and inspiration can come from both botanical cuisine and Vegolosi. And when the craving for lasagna strikes, this sauce makes them a truly rich and fulfilling vegan or vegetarian alternative.
CELERY SEASON (green: from spring to autumn, white: in winter). Carrots and onions are available all year round.
VEGAN sauce RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Wellness
- Seasonality: All seasons
- Energy 237.45 (Kcal)
- Carbohydrates 37.79 (g) of which sugars 1.58 (g)
- Proteins 6.73 (g)
- Fat 8.47 (g) of which saturated 1.23 (g)of which unsaturated 2.82 (g)
- Fibers 5.94 (g)
- Sodium 352.52 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Easy Seitan Ragu
- 1 onion (about 2.65 oz)
- Half carrot (about 1.41 oz)
- 1 clove garlic (optional)
- 0.35 oz celery (optional)
- 1.41 tbsps extra virgin olive oil (or seed oil)
- to taste salt (and preferred herbs)
- 7.05 oz seitan
- to taste paprika
- 7.05 oz tomato pulp (or passata)
- to taste water
Tools
- Food Chopper
- Pan
Easy Seitan Ragu
Peel, wash, and finely chop the onion.
Peel, wash, and cut the carrot into even pieces.
In a saucepan, add a drizzle of oil and sauté the chopped vegetables: onion, carrots, and if desired, celery and garlic. Season with salt and preferred spices or herbs.
While the sofrito is gaining flavor, mince the seitan with a food processor (or julienne grate it, although it’s more time-consuming) and then add it to the pan with the vegetables.
Mix and cook for a few minutes to enhance the flavor. Add the tomato and, if necessary, some water.
Stir the seitan ragu and let it cook for about 30 minutes or more: the longer it stays on the heat, the more flavorful and tender it becomes. To shorten the time, it can also be cooked in a pressure cooker.
STORING the Seitan Ragu
The seitan ragu can be stored in the refrigerator for about three days. Let it cool down and transfer it to a well-sealed container. To keep it longer, it can be frozen without issues, as seitan tends to retain its texture well. When ready to use, just thaw it and heat it with a splash of water to bring it back to the right creaminess.
FAQ
Does seitan hold up well to different cooking methods?
Seitan holds up well and without issues even with long cooking times, maintaining a soft and compact texture while continuing to absorb flavor. To speed things up, you can use a pressure cooker, while slow cooking allows for a deeper taste.
What can I substitute for seitan?
You can substitute with crumbled tofu or finely chopped mushrooms, resulting in a different but still tasty ragu.
Is it necessary to use tomato sauce?
It’s not mandatory. You can choose to use passata, diced tomato pulp, or prepare a white version for a more intense flavor.
Do you need a Thermomix to make seitan ragu?
No, it’s not necessary. Using it helps with chopping and cooking more conveniently, especially if you want a more practical preparation.
