Oven-roasted mushroom ragu
This recipe is for oven-roasted mushroom ragu, a vegan twist on a classic favorite. The dish features a mix of mushrooms, vegan mince, cherry tomatoes, shallots, garlic, and a flavorful sauce made with balsamic vinegar, soy sauce, miso paste, and tomato paste. The mushrooms are roasted until tender and combined with the sauce and soy cream for a rich and creamy ragu. Serve the ragu over cooked pasta, garnished with ground almonds and fresh parsley for
Serves: 2
70 minutes
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- 400g mixed mushrooms (chestnut, shiitake, oyster, etc.)
- 200g vegan mince
- 200g cherry tomatoes
- 1 large shallot
- 3 garlic cloves
- 80ml olive oil
- 2 tbsp balsamic vinegar
- 1 heaped tbsp dark soy sauce
- Pinch of sea salt
- Pinch of fresh thyme
- 1 tbsp red miso paste
- 3 tbsp tomato paste
- 100ml soy cream
- 200g bucatini or tagliatelle
- Pinch of ground almonds
- Pinch of fresh parsley
🔄Issy Sedgwick's Suggested Substitutes
Vegan mince Lentils, crumbled tofu, tempeh
Cherry tomatoes Canned diced tomatoes
Shallot Red onion
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