Vegan ragu

Ingredients

(serves 2)

2 servings of dry spaghetti

1 medium carrot

1 onion

5 cloves of garlic

4 sticks of celery

4 large tomatoes

1 courgette

2 Asian aubergines

250 ml of red wine

250ml of vegetable stock (home made or store bought)

1 tbsp vegemite

1 tsp paprika

2 tsp Italian mixed herbs

1 tsp thyme

1 tbsp soy sauce

1 bunch of basil

1 tbsp nutritional yeast (optional)

Step 1

Dice onion, celery and carrot and add to a pan on a medium heat with a little oil, keep stirring until onions begin to brown.

Step 2

Add stock, red wine and chopped tomatoes (you can add in a little tomato puree if you want to deepen the flavor).

Step 3

Add in garlic, paprika, Italian mixed herbs, thyme, soy sauce and basil. Stir in and let simmer for 5 minutes on a low heat.

Step 5

Put into a blender and blitz until smooth, then return to the pan. Add in chopped courgette and Aubergine and leave on a low to medium heat for 10 mintues.

Step 6

Boil some water and add to a milk pan with a splash of oil and your spaghetti and leave on a medium heat to cook for 10 mins.

Step 7

Once cooked drain the spaghetti and add a little of the pasta water to the ragu and stir through with the vegemite (returning to a high heat for 1 minute).

Step 8

Season ragu to taste and add a little salt and oil to the spaghetti. It’s time to plate up! Top with nutritional yeast and fresh basil and enjoy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: