Vegan Ragù
Smoky, savory, and hearty. This is a yummy vegan version of a traditional Italian ragù.
Ingredients
- ½ cup water divided
- ½ cup finely diced celery
- ½ cup finely diced carrot
- ½ cup finely chopped fresh parsley
- ½ medium yellow onion small dice
- 2 tablespoons vegan bacon-flavored bits I use Frontier Co-Op’s Bac’Uns. Many brands of bacon bits are accidentally vegan!
- Salt to taste
- 8 oz vegan meat crumbles such as Tofurky, Gardein, Beyond Beef, etc.
- 15 oz chickpeas
- 3 cups white wine
- 1 cup tomato puree
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Red pepper flakes
- Black pepper
- Pasta to serve
Instructions
- *Note: If using a vegan meat that needs to be cooked first (such as Beyond Beef) do that first according to package directions.*
- Pulse the chickpeas in a food processor until roughly chopped but not pureed. Set aside.
- Heat a medium pot over medium heat while you chop your celery, carrots, parsley, and onion. Add ¼ cup water to the pot. Add the veggies, bacon bits, and a pinch of salt, and stir to combine. Saute for 5 minutes.
- Add the meat crumbles, chopped chickpeas, wine, and a pinch of salt. Stir to combine. Bring to a simmer and cook uncovered until the wine has reduced, 15 - 17 minutes. Add the tomato puree, the remaining 1/4 cup water, oregano, garlic powder, red pepper, and black pepper. Stir, cover, reduce the heat to very low and simmer while you cook your pasta (about 15 minutes, including water boiling time.) Taste and adjust seasonings before serving.