Oven-roasted mushroom ragu

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

Cook time

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Ingredients

Natalia

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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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