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Recipe: Penne with ‘Meaty’ Vegan Ragu

Penne with Meaty Vegan Ragu Recipe
Author: Keren Natalia
I love my pasta. I love how something so simple as boiled dried dough, made out of flour and water, can bring such comfort and delight.
Penne with Meaty Vegan Ragu Recipe

Before I became a vegan, one of my favourite pasta sauces to make was ‘ragu’, a meat-based Italian sauce, which is rich, thick, delicious and full of flavours. It was, in more ways than one, awesome.

I wanted to re-create that feeling I used to get whenever I had a good ragu back in the old meat-eating days, only this time with a vegan ragu.
Penne with Meaty Vegan Ragu Recipe

And so I went to my kitchen laboratory and started experimenting I chose mushroom and tempe as my plant-based proteins of choice and, boy, did they rise up to the challenge. I also added some shredded kale leaves to give the dish another layer of texture and flavour, and to boost its nutritional content, and because I just love kale in general.

The result is a thick and rich ragu that tastes so ‘meaty’ and delicious that you’ll forget it contains no meat at all. I hope you will give it a go!

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Serves: 2

Ingredients
  • 250g tempeh, diced to about 1cm cubes
  • Leaves from three stalks of kale, chopped or shredded (optional)
  • ⅓ cup basil leaves
  • 3 large brown mushrooms, chopped
  • 1 large red onion
  • 4 garlic cloves, chopped
  • 2 tablespoons olive oil
  • Spiral Foods: Organic Garlic & Basil Sugo 709g
  • Casalare: Gluten Free Vegie Penne Pasta 250g

Method
  1. Heat the oil in a pan over medium-high heat. Cook red onion for 2 minutes, stirring constantly, until softened slightly.
  2. Add the minced garlic and diced tempeh and cook for 3-4 minutes, stirring occasionally until browned.
  3. Add the chopped mushroom, cook, stirring occasionally.
  4. Add the pasta sauce, bring to boil, then add the chopped kale into the pot and stir until kale is cooked, about 1 minute.
  5. Stir in fresh basil. Remove from heat and set aside.
  6. Cook the pasta in a large saucepan of salted boiling water according to the packet instruction until al dente. Drain, reserving 1 cup of the cooking liquid.
  7. Mix sauce with pasta, adding the reserved cooking liquid to coat pasta with sauce. Serve with Vegan Parmesan.

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