Can you prepare a meat-free ragù? Certainly yes, and the recipe for vegan ragù will surprise you with how good it is. Starting from a classic, good sauté with soy flakes, soy ragù is perfect for accompanying polenta, dressing pasta, for excellent meat-free lasagna, or simply to eat with bread. Fragrant and enveloping, it is a recipe you absolutely must try, perhaps followed by a good marinated tofu, for a cruelty-free lunch or dinner.
All that’s left is to get to work and prepare the vegan ragù.
If you’re looking for other vegan recipes, here are some ideas!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of vegan ragù
- 9 oz soy flakes
- 2 carrots
- 2 celery stalks
- 1 onion
- 2.2 lbs tomato sauce
- A few leaves bay leaves
- to taste salt and chili powder
- 4 tablespoons extra virgin olive oil
Tools
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- Casserole
- Chopper
Steps for the preparation of vegan ragù
To prepare the vegan ragù, start with the soy flakes or granules. Boil some water and, when it reaches a boil, add a little salt. Pour in the soy and turn off the heat. Leave it to soak for about ten minutes. After the resting time, drain, and once they have cooled, squeeze the soy flakes well.
Clean the vegetables (peel the carrots and onion and wash the celery stalks). Chop them in a chopper. Sauté them in a pan or casserole with extra virgin olive oil. Add the well-squeezed soy flakes and let them absorb the flavors.
Add the tomato sauce, salt, chili if you like, and some bay leaves for fragrance. Cook for at least 30 minutes. Remove the bay leaves, and the ragù is ready!
Storage of vegan ragù
You can store the vegan ragù in the fridge for a couple of days or in the freezer in suitable containers.
Can I prepare white ragù?
Yes, of course. You can deglaze the soy, after it has absorbed flavors, with some soy sauce and bring it to cook by gradually adding vegetable broth.
