Angie Asche

Spicy Vegan Ragu

Angie Asche
PREP 10 MIN
•
COOK  40 MIN

Packed with protein and flavor, Angie’s ragu is perfect to batch cook and keep in the freezer. Tip: serve with your favorite plant-based cheese! Pulse pasta is made using flour from peas, lentils, chickpeas or beans – which means it's high in fiber and low in carbs. It's also ideal if you're gluten intolerant. If you can’t find a pulse-based pasta, substitute wholewheat.

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Number of servings
2
Ingredients

1⁄2 tbs olive oil

1⁄2 onion diced

1 carrot (medium) diced

125g mushrooms thinly sliced

2 garlic cloves minced

1 tin of crushed tomatoes (400g tin)

1⁄2 cup (125ml) vegetable stock

1⁄4 cup (63ml) red wine or more vegetable stock

3⁄4 tbs tomato paste

1 1⁄2 tsp soy sauce (or tamari if gluten free)

1 1⁄2 tsp Italian dried herbs

1⁄2 tsp chilli flakes or to taste

1⁄4 cup (50g) dried green lentils rinsed

salt & pepper, to taste

125g pulse pasta, dried

1 sprig of fresh basil leaves picked (optional)

Methodbased on 4 servings
1

Heat oil in a large pot over medium heat. Add onion and carrots and cook for about 5-6 minutes or until soft. 

2

Add mushrooms and garlic, cooking for about 5-6 minutes until soft.

3

Add tomatoes, stock, wine (if using), tomato paste, soy sauce, herbs, chilli flakes and lentils. Season with salt and pepper and bring to the boil. Reduce to a simmer, cover, and cook for about 30 minutes or until lentils are fully cooked. Adjust seasoning. Add a bit more stock or water as needed, depending on preference if the sauce becomes too thick.

4

While the ragu is cooking, cook pasta in a saucepan of salted boiling water according to packet instructions (about 10 minutes). Drain pasta and mix with ragu. 

5

Divide pasta between bowls and top with basil leaves to serve.

Nutritional Informationper serving

Energy (kJ)

1916 kJ / 457 cals

Protein

24.7 g

Fat

7.6 g

Sat. Fat

5.8 g

Carbs

59.3 g

Sugar

10.5 g

Fiber

15.2 g

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