How To Make Vegan Ragu Recipe
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) tomato sauce
- 1 cup vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
- Cooked pasta, for serving
Instructions
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In a large saucepan, heat olive oil over medium heat. Add the onion, garlic, carrot, celery, red bell pepper, and zucchini. Cook until vegetables are softened, about 5 minutes.
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Stir in the crushed tomatoes, tomato sauce, vegetable broth, dried basil, dried oregano, dried thyme, red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil, then reduce heat and let simmer for 30 minutes, stirring occasionally.
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Taste and adjust seasoning if needed.
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Serve the vegan ragu over cooked pasta and garnish with chopped fresh parsley.
Nutrition
- Calories : 260kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 780mg
- Total Carbohydrates : 43g
- Dietary Fiber : 10g
- Sugar : 12g
- Protein : 8g
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