If you’re looking for a quick and delicious vegan dinner, then this vegan mushroom ragu is just the thing! This tasty vegan dish takes only 30 minutes to prepare, making it perfect for busy weeknights. Not only is this mushroom ragu vegan, but it is also incredibly flavorful and hearty. In this blog post, we’ll walk you through the simple steps needed to prepare this vegan mushroom ragu in under 30 minutes.
Gather the ingredients
To prepare vegan mushroom ragu, you will need the following ingredients:
• 1 onion
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 1 large can of crushed tomatoes
• 2 tablespoons of tomato paste
• 1 teaspoon of oregano
• 1 teaspoon of basil
• Salt and pepper to taste
• 12 ounces of mushrooms (any variety)
Once you have all the ingredients gathered, you can start preparing your vegan mushroom ragu!
Chop the vegetables
To begin preparing your vegan mushroom ragu, you’ll need to chop the vegetables. Start by dicing one onion and two cloves of garlic. Then, cut the mushrooms into small cubes or slices, depending on the type of mushroom you are using. Lastly, mince the parsley and set aside. You can also add any other vegetables that you would like to include in your vegan mushroom ragu such as carrots, celery, bell peppers, etc. Be sure to finely chop them so they will cook evenly. Once all the vegetables are chopped, you can move on to the next step. Heat some oil in a large skillet over medium-high heat. Add the onions and garlic and sauté for about 3 minutes until softened. Add the mushrooms and sauté for another 5 minutes until softened. Finally, stir in the tomato sauce, balsamic vinegar, oregano, salt, pepper and minced parsley. Simmer for about 10 minutes until thickened.
Sauté the vegetables
When you’re ready to sauté the vegetables, heat a tablespoon of oil in a large skillet over medium heat. Add the diced onions and sauté for about five minutes until softened and slightly browned. Then add the garlic and sauté for another minute.
Next, add the diced celery, carrots, and bell pepper and sauté for another 5 minutes or until all of the vegetables are softened. If needed, add a splash of vegetable stock or water to help prevent sticking and burning. Season with salt and pepper. Once all of the vegetables are cooked, remove from the heat and set aside until needed. In the same pan, increase the heat to medium-high and add a tablespoon of olive oil. Add the mushrooms and season generously with salt and pepper. Sauté for 5-7 minutes or until golden brown and crispy. Make sure not to overcrowd the mushrooms in the pan so that they can caramelize properly. Once golden, reduce the heat to low and add the cooked vegetables back into the pan. Stir everything together and season generously once again. Increase the heat to medium-high and pour in the white wine or apple cider vinegar. Cook for 3-4 minutes, stirring occasionally until most of the liquid has evaporated. Pour in the crushed tomatoes and tomato paste and stir well to combine. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally until the sauce has thickened up nicely. Taste and adjust seasoning if necessary. Serve your vegan mushroom ragu warm over freshly cooked pasta or as a side dish. Garnish with freshly chopped parsley or basil leaves before serving if desired. Enjoy!
Add the mushrooms
Once the vegetables are finished sautéing, it’s time to add the mushrooms. Start by slicing the mushrooms. Depending on what type of mushrooms you’re using, some will need to be sliced thinner than others. Once the mushrooms are all sliced, add them to the pan with the vegetables and season with salt and pepper. Cook for 3-4 minutes until the mushrooms have softened and released some of their liquid. Now your vegan mushroom ragu is almost ready to serve. Add 2 tablespoons of tomato paste and stir everything together. The tomato paste helps to thicken up the sauce and give the ragu more flavor. Allow the tomato paste to cook for 1-2 minutes before adding a cup of vegetable broth (or water if you don’t have any broth). Bring the mixture to a low simmer and allow it to cook for about 10 minutes or until the sauce has thickened slightly.
Simmer the sauce
Once all of the vegetables have been sautéed, it is time to add the mushrooms and simmer the sauce. Start by adding the mushrooms to the pan and stirring them into the vegetables. Cook until they are soft and fragrant, about 3 minutes.
Next, pour in the vegetable broth, tomato paste, and balsamic vinegar. Stir everything together and bring the sauce to a boil. Once it is boiling, reduce the heat to low and simmer for about 15 minutes. Stir occasionally to ensure that nothing sticks to the bottom of the pan.
After 15 minutes, taste the sauce and adjust the seasoning if needed. You can also add a pinch of sugar or more vinegar for additional flavor. Simmer for an additional 5-10 minutes, or until the desired thickness is reached.
Once the sauce has thickened, remove it from the heat and let it cool slightly before serving. Serve your vegan mushroom ragu over your favorite pasta or rice, topped with freshly chopped parsley or basil, and enjoy!
Serve with your favorite pasta
When the ragu is finished cooking, it’s time to serve it with your favorite pasta. Choose any type of pasta you like, such as spaghetti, penne, rigatoni, fettuccine, etc. Start by boiling the pasta according to the instructions on the packaging. Once the pasta is cooked al dente, strain the water off and add the pasta directly to the pan with the ragu. Toss everything together to coat the noodles in the sauce.
Garnish with chopped fresh parsley, vegan Parmesan cheese (or your favorite vegan cheese substitute), and a drizzle of olive oil. Serve with a side of your favorite salad or vegetables and enjoy! Leftovers keep well for up to 4 days in the refrigerator; simply reheat when ready to eat. This Vegan Mushroom Ragu also freezes well for up to 3 months. To reheat from frozen, place the desired amount in an oven-safe dish and heat at 350°F for 15 minutes until hot throughout. You can also microwave individual portions for 2-3 minutes or until hot throughout. Enjoy this delicious Italian classic anytime you’re looking for a delicious comfort food meal that just happens to be vegan too!