Spicy Vegan Ragu

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
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)
Heat oil in a large pot over medium heat. Add onion and carrots and cook for about 5-6 minutes or until soft.
Add mushrooms and garlic, cooking for about 5-6 minutes until soft.
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.
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.
Divide pasta between bowls and top with basil leaves to serve.
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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