Whether you’ve been a vegetarian your whole life, just fancy a change, or are looking to cut down on your meat intake, this veggie ragu is perfect! Packed full of vegetables, red wine, and with quorn mince, you’ll be returning to this recipe again and again. It’s even a one pot dish!
It’s a one-pot dish!
Copper Tri-Ply 20cm Saucepan
Serves 4 or 2 plus leftovers to freeze
1 x carrot
1x white onion
1 x celery stalk
Handful of celery leaves
1 bottle of red wine
1kg quorn (or meat substitute of your choice)
Lea & Perrins
Salt and Pepper
- Finely chop the onion and fry in a little oil for 5 minutes, or until soft.
- Add the garlic and heat for 1 minute.
- Add the celery and heat for 1 minute (or longer if you’re also using the stalks). Add extra oil if it’s looking a little dry.
- Next, add the carrots and heat for 2 minutes (or as long as they take to soften) and then turn down the heat.
- If you’re making non vegetarian ragu then remove half of the vegetables at this point.
- Add the pack of quorn mince (or another alternative) of your choice.
- Add 1/4 of the bottle of passata, 1/4 of the bottle of red wine and mix in.
- Add enough vegetable stock, a little at a time, to make a stew-like consistency.
- Cook on a high heat until the alcohol has evaporated.
- Add a couple of shakes of Lea & Perrins, a tablespoon of salt and some pepper.
- Once all the alcohol has evaporated, turn to a low heat and leave to stew (with the lid on) for 30 minutes.
- Check on it after 5 minutes and then check every 10 minutes.
- Serve with your choice of pasta, rice, lentils, potatoes, you name it!