Bethany's Vegan Kitchen

This rich, vegetable packed ragu would be great with spaghetti, or in a vegan lasagne. It’s also a good way to sneak extra vegetables into your meals, especially for people who aren’t massively keen on them. Along with the vegetables there’s a good amount of plant based protein from the chorizo, it has 25g of protein per 100g

Yield; 6 servings Cook time; 45 minutes

You’ll need;

1. One teaspoon of oil, and one teaspoon of dairy free butter
2. Three cloves of garlic, minced
3. One red onion, diced
4. One small carrot, minced
5. One stalk of celery, minced
6. 250g/9oz chestnut mushrooms, diced
7. One red pepper, chopped into small pieces
8. One tablespoon of tomato puree
9. 350g/12oz vegan chorizo, chopped. I used my recipe for Chorizo Style Seitan
   
10. Two 400g/14oz tins of chopped tomatoes
11. One teaspoon of dried basil and dried oregano
12. Salt and black pepper to taste

Method;

• Into a large frying pan over a medium heat, add the butter and oil. Next add the garlic, onion, carrot and celery, fry them for ten minutes
• Then add the mushroom and pepper. This might seem like a lot of mushroom, but they’ll cook down quite a bit. Continue to cook for another 10-15 minutes
• Next add the pepper and the tomato puree, give them a good mix to combine. Give them another ten minutes to cook
• Now you can add the chorizo, chopped tomato and herbs. I always blend my tomatoes with a hand blender for a lovely smooth sauce. Season to taste with a pinch of salt and black pepper. Cover with a lid and leave to gently simmer away for about 15 minutes
• Finally boil some pasta as per the instructions on the packet, drain well, then stir the pasta through the ragù