Vegan Lamb Ragu Sauce
Dive into the rich, hearty flavors of Vegan Lamb Ragu Sauce—an innovative twist on a classic Italian dish that's perfect for plant-based food lovers! This vegan recipe uses young green jackfruit as a robust and meaty substitute, creating a texture remarkably similar to traditional lamb. A medley of finely chopped vegetables, aromatic garlic, herbs like rosemary and oregano, and a splash of red wine contribute layers of depth and sophistication to the sauce. Nutritional yeast and soy sauce add a savory umami boost, while fresh basil rounds out the flavors with a touch of brightness. Slow-simmered to perfection, this comforting ragu pairs beautifully with pasta, polenta, or rice, making it an irresistible centerpiece for any dinner table. With its vibrant flavor and cruelty-free ingredients, it's a must-try for anyone looking to elevate their vegan cooking repertoire.
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Recipe Information
Ingredients
- 2 cans (20 oz each) canned young green jackfruit
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalk, diced
- 8 oz cremini mushrooms, finely chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 28 oz canned crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons soy sauce
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil, chopped
Instructions
Drain and rinse the canned young green jackfruit. Shred the jackfruit into small pieces using a fork, removing any hard cores.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced carrots, diced celery, and chopped mushrooms to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the shredded jackfruit and tomato paste. Cook for 2 minutes to let the flavors develop.
Pour in the red wine and increase the heat to medium-high. Let the mixture simmer until most of the wine has evaporated, about 5 minutes.
Add the crushed tomatoes, vegetable broth, dried oregano, dried rosemary, bay leaf, soy sauce, nutritional yeast, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the sauce simmer, stirring occasionally, for 60 minutes to allow the flavors to meld.
Remove the bay leaf, taste, and adjust seasoning if necessary.
Stir in the chopped fresh basil just before serving.
Serve the ragu sauce over your favorite vegan pasta, rice, or polenta. Enjoy!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1664 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
