Vegan Classic Italian Ragu Sauce

Savor the rich, comforting flavors of this Vegan Classic Italian Ragu Sauce, a hearty plant-based take on the traditional Italian favorite. This recipe swaps meat for protein-packed red lentils and umami-rich mushrooms, creating a robust and satisfying sauce that’s simmered to perfection with aromatic vegetables, crushed tomatoes, and a blend of classic herbs like oregano and basil. Infused with soy sauce for an extra depth of flavor and finished with fresh parsley, this vegan ragu is perfect served over your favorite pasta or layered into a luscious lasagna. With simple ingredients and an easy-to-follow method, this wholesome, dairy-free, and protein-rich recipe is sure to delight vegans and non-vegans alike while bringing authentic Italian charm to your table.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• 2 medium carrot
• 2 celery stalk
• 3 garlic cloves
• 8 ounces button mushrooms
• 1 cup red lentils
• 28 ounces canned crushed tomatoes
• 3 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley

Directions

Step 1

Finely dice the onion, carrots, and celery. Mince the garlic cloves.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until they are softened and the onion is translucent.

Step 3

Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

Step 4

Clean and chop the mushrooms into small pieces. Add them to the pot and cook until they release their moisture and begin to brown, about 5 minutes.

Step 5

Rinse the red lentils thoroughly under cold water. Add them to the pot along with the crushed tomatoes, tomato paste, and vegetable broth.

Step 6

Stir in the dried oregano, dried basil, and add the bay leaf. Bring the mixture to a simmer.

Step 7

Reduce the heat to low, cover, and let the ragu cook gently for about 40-45 minutes, stirring occasionally to prevent sticking.

Step 8

Remove the lid and stir in the soy sauce, salt, and black pepper. Taste and adjust seasoning if necessary.

Step 9

Continue cooking uncovered for an additional 10 minutes, allowing the sauce to thicken further.

Step 10

Remove the bay leaf before serving. Garnish with finely chopped fresh parsley.

Step 11

Serve the vegan ragu sauce over your favorite pasta or use as a delicious filling for lasagna or other dishes.

Nutrition Facts

Serving size	(2172.4g)

Amount per serving	% Daily Value*
Calories	1097.8

Total Fat 36.3g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5824.2mg	0%
Total Carbohydrate 164.1g	0%
Dietary Fiber 47.4g	0%
Total Sugars 66.0g
Protein 52.0g	0%

Vitamin D 0IU	0%
Calcium 497.0mg	0%
Iron 20.8mg	0%
Potassium 6432.0mg	0%

*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.

Source of Calories

Fat: 27.4%

Protein: 17.5%

Carbs: 55.1%