Description
A rich, slow-simmered vegan ragù made with TVP, red wine, and classic Italian soffritto. Perfect for a romantic Valentine’s dinner over pasta.
Ingredients
Equipment:
- Measuring cups/spoons or kitchen scales
- Large heavy-bottomed pot or Dutch oven
- Cutting board + knife
- Wooden spoon
- Bowl for rehydrating TVP
- Strainer
For the ragù:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 2 celery stalks, finely diced
- 1 cup / 100g TVP* (aka textured vegetable protein)
- 2 vegetable stock cubes + 3 cups / 645ml hot water, divided
- 3 tablespoons tomato paste
- 1 cup / 215ml vegan red wine* (I used Pinot Noir)
- 1 tablespoon soy sauce (or tamari)
- 1 can / 400g/14oz crushed or diced tomatoes
- 2 bay leaves, torn
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 tablespoon miso paste*
- Salt, to taste
- Black pepper, to taste
To finish:
- Vegan parmesan, for serving
- Fresh or dried pappardelle or tagliatelle (or another pasta you love)
- Fresh herbs, optional
- Extra virgin olive oil, for drizzling
Instructions
- Make the soffritto: Heat the olive oil (2 tablespoons) in a large heavy-bottomed pot over medium heat. Add the onion (1 medium), carrot (1 medium), and celery (2 stalks). Cook for 10-15 minutes, stirring occasionally, until soft.
- Prepare the TVP: While the vegetables cook, dilute one of the vegetable stock cubes in 2 cups of hot water (430ml), mixing well. Pour it over the TVP (1 cup) in a bowl and let it sit for 10 minutes, then drain well.
- Add the TVP: Add the rehydrated TVP to the pot with the soffritto. Cook for 4-5 minutes, stirring occasionally, until most of the liquid has evaporated.
- Build the base: Stir in the tomato paste (3 tablespoons) and cook for 2-3 minutes until it darkens and is well incorporated. Pour in the red wine (1 cup) and soy sauce (1 tablespoon), then let it reduce until almost evaporated, about 5 minutes.
- Simmer the ragù: Add the tomatoes (1 can), bay leaves (2, torn in half), thyme (½ teaspoon), rosemary (1 teaspoon), miso paste (1 tablespoon), and 1 cup (215ml) of additional hot water with the other vegetable stock cube diluted in it (or use plain water). Reduce the heat to low and simmer with the lid partially on for 45 minutes to 1 hour, stirring occasionally and adding water (about ½ cup at a time) if it starts to look dry. The ragù should reduce and thicken, with the flavors melding together. You want it rich, and most of the liquid should have evaporated. Stir in freshly ground black pepper, and remove the bay leaves.
- Serve: Cook fresh or dried pasta of choice according to packet instructions in boiling salted water. Toss the pasta with the ragù, bringing some of the starchy cooking water with it to loosen the sauce slightly. Taste test and adjust seasoning if needed. Serve topped with vegan parmesan, fresh herbs (if using), a drizzle of extra virgin olive oil, and extra black pepper if desired.
Notes
TVP substitute: If you don’t have TVP, pulse 200g mushrooms and 100g walnuts in a food processor until finely chopped and use instead. The texture will be slightly different but equally delicious.
Wine substitute: If you prefer not to use wine, substitute with additional vegetable stock plus 1 tablespoon balsamic vinegar for acidity.
Miso paste: This adds crucial umami depth. If you don’t have it, add an extra tablespoon of soy sauce with the red wine, but the flavor won’t be quite as rich.
Pasta choice: Best pasta varieties for a ragù are wide, flat pastas like pappardelle or tagliatelle, which allow the sauce to cling to the surface. Other great pasta varieties are rigatoni, Mafalde (ribbon-shaped noodle), or Paccheri (large, hollow, tube-shaped pasta). Ragù is a heavy sauce that needs a thicker pasta to carry it; anything too thin will get lost.
