Mushroom Walnut Ragu - Bravabod
Recipes

Mushroom Walnut Ragu

Valentina

  • Difficulty Intermediate Difficulty
    • •
  • Time 40"
Entree Lentil Mediterranean Mushroom Pasta Sauce & dip Tomato Walnut
Entree Lentil Mediterranean Mushroom Pasta Sauce & dip Tomato Walnut

A combination of walnuts, lentils, and mushrooms gives this vegan ragu a satisfying meaty texture, without the meat or meat substitutes. A food processor helps break down the mushrooms and onions into a chunky pulp that is then cooked down with a blend of savory spices, tomatoes, and vegetables. Don't forgo the splash of tamari if you can help it, as it really round out the whole dish. This is comfort food at its best, served over some warm cooked pasta.

How To MakeDiet Type: Plant-based

liked this

Freeze For 1-2 months

Best by 3-4 days

Shopping List
  • 2 cups whole or sliced mushrooms (cremini, white, and/or shiitakes)
  • 1/2 cup green lentils
  • 1/2 cup walnuts
  • 1/2 yellow or brown onion, diced
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 (14 ounce) can diced tomatoes
  • 1 1/2 cups vegetable stock or water
  • 1/4 cup red wine (Note 1)
  • 2 garlic cloves
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons low-sodium tamari
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon mushroom powder (optional)
  • 1/2 teaspoon salt (decrease if your stock is very salted)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
Instructions
  1. Step 1: Place the mushrooms and walnuts into a food processor place and process until it is well ground, but still chunky. Remove the mushroom blend and place in a bowl.
  2. Step 2: Into the same food processor, add the onion, celery, carrots, and garlic. Process until a chunky pulp is formed.
  3. Step 3: Heat the olive oil in a large pot over medium-high heat. Once hot, add the mushroom mixture. Cook for about 3 minutes, or until the mushrooms have softened and browned slightly. Stir often to avoid burning. Once cooked, remove the mushrooms and place on a plate.
  4. Step 4: Add the onion pulp to the same pot and cook for 5 minutes, or until browned and softened.
  5. Step 5: Add the mushroom mixture back into the pot with the onions. Also add the tomato paste, Italian seasoning, nutmeg, mushroom powder, salt, and pepper. Stir well and cook for 1 more minute.
  6. Step 6: Now add the vegetable stock or water, lentils, canned tomatoes, and tamari. Stir. Bring to a boil, then cover the pot, and reduce the heat to medium. Simmer for 25 to 30 minutes, or until the lentils are cooked through. Stir often here to avoid burning, adding additional liquid as needed. After the first 20 minutes, add in the red wine and stir to combine. Once the lentils have cooked through, remove the lid and cook uncovered until it reaches your desired chunky ragu texture. Taste and adjust seasonings as desired.
  7. Step 7: Enjoy your ragu over cooked pasta, rice, or alongside warm crusty bread. A sprinkle of Instant Vegan Parmesan and a drizzle of olive oil on top is also delicious.
Recipe Notes

Note 1: Red wine adds great flavor, but for a non-alcoholic substitute, you can use a combination of 1/2 tablespoon red wine vinegar with 3.5 tablespoons of additional stock or water.

Nutrition

A combination of walnuts and mushrooms gives this vegan ragu a satisfying meaty texture, without the meat or meat substitutes. A food processor helps break down the mushrooms and onions into a chunky pulp that is then cooked down with a blend of savory spices, tomatoes, and vegetables. Don't forgo the splash of tamari if you can help it, as it really round out the whole dish. This is comfort food at its best, served over some warm cooked pasta.

How To MakeDiet Type: Low-carb

liked this

Freeze For 1-2 months

Best by 3-4 days

Shopping List
  • 2 cups whole or sliced mushrooms (cremini, white, and/or shiitakes)
  • 1 cup walnuts
  • 1/2 yellow or brown onion, diced
  • 2 celery stalks, chopped
  • 1 (14 ounce) can diced tomatoes
  • 1/2 cup vegetable stock or broth
  • 2 garlic cloves
  • 2 tablespoons red wine (Note 1)
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon low-sodium tamari
  • 1 teaspoon mushroom powder (optional)
  • 1/2 teaspoon salt (decrease if your stock is very salted)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
Instructions
  1. Step 1: Place the mushrooms and walnuts into a food processor place and process until it is well ground, but still chunky. Remove the mushroom blend and place in a bowl.
  2. Step 2: Into the same food processor, add the onion, celery, carrots, and garlic. Process until a chunky pulp is formed.
  3. Step 3: Heat the olive oil in a large pot over medium-high heat. Once hot, add the mushroom mixture. Cook for about 3 minutes, or until the mushrooms have softened and browned slightly. Stir often to avoid burning. Once cooked, remove the mushrooms and place on a plate.
  4. Step 4: Add the onion pulp to the same pot and cook for 5 minutes, or until browned and softened.
  5. Step 5: Add the mushroom mixture back into the pot with the onions. Also add the tomato paste, Italian seasoning, nutmeg, mushroom powder, salt, and pepper. Stir well and cook for 1 more minute.
  6. Step 6: Now add the vegetable stock, canned tomatoes, red wine, and tamari. Stir. Simmer the mixture uncovered for 15 to 20 minutes, or until most of the cooking liquid has cooked off. It should have a chunky ragu texture. Stir often here to avoid burning. After cooking, taste and adjust seasonings as desired.
  7. Step 7: Enjoy your ragu over cooked pasta, rice, or alongside warm crusty bread. A sprinkle of Instant Vegan Parmesan and a drizzle of olive oil on top is also delicious.
Recipe Notes

Note 1: Red wine adds great flavor, but for a non-alcoholic substitute, you can use a combination of 1/2 tablespoon red wine vinegar with 1.5 tablespoons of additional stock or water.

Nutrition

A combination of walnuts and mushrooms gives this vegan ragu a satisfying meaty texture, without the meat or meat substitutes. A food processor helps break down the mushrooms and onions into a chunky pulp that is then cooked down with a blend of savory spices, tomatoes, and vegetables. This is comfort food at its best, served over some warm cooked pasta.

How To MakeDiet Type: Paleo

liked this

Freeze For 1-2 months

Best by 3-4 days

Shopping List
  • 2 cups whole or sliced mushrooms (cremini, white, and/or shiitakes)
  • 1 cup walnuts
  • 1/2 yellow or brown onion, diced
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 (14 ounce) can diced tomatoes
  • 1/2 cup vegetable stock or broth
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 1/2 tablespoons coconut aminos
  • 1 teaspoon mushroom powder (optional)
  • 1/2 tablespoon red wine vinegar (Note 1)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
Instructions
  1. Step 1: Place the mushrooms and walnuts into a food processor place and process until it is well ground, but still chunky. Remove the mushroom blend and place in a bowl.
  2. Step 2: Into the same food processor, add the onion, celery, carrots, and garlic. Process until a chunky pulp is formed.
  3. Step 3: Heat the olive oil in a large pot over medium-high heat. Once hot, add the mushroom mixture. Cook for about 3 minutes, or until the mushrooms have softened and browned slightly. Stir often to avoid burning. Once cooked, remove the mushrooms and place on a plate.
  4. Step 4: Add the onion pulp to the same pot and cook for 5 minutes, or until browned and softened.
  5. Step 5: Add the mushroom mixture back into the pot with the onions. Also add the tomato paste, Italian seasoning, nutmeg, mushroom powder, salt, and pepper. Stir well and cook for 1 more minute.
  6. Step 6: Now add the vegetable stock, canned tomatoes, red wine, and tamari. Stir. Simmer the mixture uncovered for 15 to 20 minutes, or until most of the cooking liquid has cooked off. It should have a chunky ragu texture. Stir often here to avoid burning. After cooking, taste and adjust seasonings as desired. If your stock was not low-sodium, you'll probably need to add more salt.
  7. Step 7: Enjoy your ragu over cooked pasta, rice, or alongside warm crusty bread. A sprinkle of Instant Vegan Parmesan and a drizzle of olive oil on top is also delicious.
Recipe Notes

Note 1: Red wine is not paleo-friendly, but does add great flavor if you can enjoy it. To add red wine, use 2 tablespoons of red wine in place of the red wine vinegar.

Nutrition

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Mushroom Walnut Ragu

PT40M 2 cups whole or sliced mushrooms (cremini, white, and/or shiitakes) 1/2 cup green lentils 1/2 cup walnuts 1/2 yellow or brown onion, diced 1 celery stalk, chopped 1 carrot, chopped 1 (14 ounce) can diced tomatoes 1 1/2 cups vegetable stock or water 1/4 cup red wine (Note 1) 2 garlic cloves 3 tablespoons tomato paste 1 1/2 tablespoons low-sodium tamari 1 tablespoon olive oil 1 tablespoon Italian seasoning 1 teaspoon mushroom powder (optional) 1/2 teaspoon salt (decrease if your stock is very salted) 1/2 teaspoon pepper 1/4 teaspoon nutmeg Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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