Vegan Lamb Ragu Sauce

Transform your favorite Italian classic into a hearty, plant-based masterpiece with this Vegan Lamb Ragu Sauce! Crafted with tender shredded young green jackfruit, earthy cremini mushrooms, and a medley of aromatic vegetables, this dish perfectly mimics the rich texture and savory depth of traditional lamb ragu—all without any meat. A splash of red wine, crushed tomatoes, and herbal notes of oregano and rosemary create a robust, slow-simmered sauce that’s brimming with flavor. Finished with nutritional yeast for a subtle umami boost and a sprinkle of fresh basil, this vegan ragu is perfect over pasta, creamy polenta, or even crusty bread. With just 20 minutes of prep and an unforgettable 90-minute simmer, this satisfying plant-based recipe is ideal for cozy dinners and special occasions alike.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Drain and rinse the canned young green jackfruit. Shred the jackfruit into small pieces using a fork, removing any hard cores.

Step 2

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

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.

Step 4

Stir in the shredded jackfruit and tomato paste. Cook for 2 minutes to let the flavors develop.

Step 5

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.

Step 6

Add the crushed tomatoes, vegetable broth, dried oregano, dried rosemary, bay leaf, soy sauce, nutritional yeast, salt, and black pepper. Stir to combine.

Step 7

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.

Step 8

Remove the bay leaf, taste, and adjust seasoning if necessary.

Step 9

Stir in the chopped fresh basil just before serving.

Step 10

Serve the ragu sauce over your favorite vegan pasta, rice, or polenta. Enjoy!

Nutrition Facts

Serving size	(3292.1g)

Amount per serving	% Daily Value*
Calories	1350.7

Total Fat 34.9g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 5457.5mg	0%
Total Carbohydrate 189.3g	0%
Dietary Fiber 51.8g	0%
Total Sugars 75.1g
Protein 46.8g	0%

Vitamin D 15.9IU	0%
Calcium 943.9mg	0%
Iron 20.0mg	0%
Potassium 11560.2mg	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: 25.0%

Protein: 14.9%

Carbs: 60.2%