This ragú is rich, meaty and just as delicious as a traditional ragú in my opinion! Minus the saturated fat and cholesterol. This fully plant-based version of the classic bolognese is made with texturised vegetable protein and mimics the texture of mince meat beautifully.

Surprise your non vegan/veggie friends or family by cooking this ragú, I promise you that it will not fail to impress!

Serve it with spaghetti, in a my lasagne recipe or any other lasagne recipe or with tagliatelle

Texturised Vegetable Protein

Have you heard of texturised vegetable protein? This is what gives the recipe its super meaty texture. Its made by processing legumes to isolate the protein from the rest of the carbohydrates and fats in the legume, the protein is what remains.

The most popular seems to be soya at the moment, but texturised pea protein is also more widely available and used in more recent times.

Whole tinned tomatoes

Using whole tinned tomatoes is always optimal because they are fresher as they haven’t been processed and left to marinated in a tin for god knows how long! In any recipe that calls for ‘chopped tomatoes’ I always buy the whole tinned and hand squeeze them, it makes a huge difference, trust me!

Rich, sweet and meaty- this ragú will NOT disappoint.

Recipe (serves 4)

200g fine texturised soya protein (soaked for 2 hours and rinsed)
480g whole tinned tomatoes (hand squeezed into liquid)
1 tsbp concentrated tomato paste
5 large garlic cloves (30g) – peeled and roughly chopped)
1 large onion (finely diced)
1 large carrot (finely diced)
1 celery stick (finely diced)
1 tbsp fennel seeds
2 tsp salt
1 tbsp tamari (gluten free soy sauce)
150ml red wine
500ml vegetable stock or water
1 tbsp olive oil (for cooking)
Ground black pepper (3 big pinches).

*The mix of finely diced onion, carrot, celery is called a sofrito.

1. Heat a pan on medium heat, add the olive oil, wait a minute and then add the sofrito and the garlic. Cook for 6-8 minutes until the onions are soft and translucent, stir to avoid catching (burning).
2. Add the fennel seeds and toast for 2 minutes, then add the red wine and cook until the wine has evaporated.
3. Add the texturised soya, tomato paste, tinned tomatoes, vegetable stock and salt. Bring up to the boil, then reduce to a low heat and cook with the lid on for 30 minutes. Make sure you are stirring every 10 minutes to avoid catching the bottom of the pan (burning).
4. After 30 minutes take the lid off and continue to cook until the watery consistency turns into a more thick saucy consistency. Make sure you continue to stir every 10 minutes to avoid catching the bottom of the pan.
5. Take off the heat and add the tamari and a generous amount of black pepper.