Hearty Wild Mushroom Ragù 🍝 by realizing_fitness
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1 small onion, diced
3 cloves garlic, minced
1 medium aubergine
50g textured vegetable protein
1 cup French lentils, cooked
50g assorted dried exotic mushrooms, hydrated
2 tbsp evoo
1 tsp nutmeg
1/2 tsp tamari
500ml tomato sauce
1 tbsp maple syrup
200ml veggie stock or water
100ml white wine (optional)
salt + pepper, to taste
your favourite pasta
Cook aubergine over the open flame of your gas range (8 minutes a side), until soft on the inside and charred on the outside. Leave out the liquid smoke if you do it this way.
Optional: roast aubergine whole (and directly on middle rack) at 350 for 45 minutes to an hour.
In a pot over medium heat, cook onions and garlic in evoo until soft and fragrant.
Deglaze pan with white wine.
Add TVP (dry) and veggie stock to pot. Stir & season.
Add all remaining ingredients and allow to simmer on low until sauce is thick and lovely. Taste and adjust seasoning to suit your taste.
Add more veggies stock to thin, if necessary.
Serve with your favourite pasta, fresh herbs and vegan parm. Enjoy! 🍝