Vegan Seitan And Mushroom Ragù Bolognese Recipe

1. 1

   In a Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrot, celery, and garlic and cook, stirring and scraping frequently, until aromatics are beginning to turn golden, about 8 minutes.

2. 2

   Add mushrooms and seitan and cook, stirring and scraping frequently, until much of the water in the mushrooms and seitan cooks off and a brown film develops on the bottom of the pot.

3. 3

   Stir in tomato paste and cook for 30 seconds. Add wine, scraping up any browned bits from bottom of pot, and bring to a boil. Reduce heat and simmer wine until it has almost fully reduced and the raw alcohol smell has cooked off, about 5 minutes.

4. 4

   Stir in pureed tomatoes and bring to a simmer. Add bay leaf, rosemary, and sage. Stir in coconut oil, miso, and soy sauce and cook at a very gentle simmer until sauce has reduced and thickened, about 30 minutes.

5. 5

   Discard bay leaf and rosemary and sage sprigs. Season with salt and pepper (taste first, as it may not need much salt). Stir in nutmeg.

6. 6

   The sauce can be refrigerated for up to 5 days or frozen for up to 3 months. Serve it on pasta or polenta, or use it in a

7. 7

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* Per serving · 4 servings · Values may vary.

No additional tips available.