Packed with protein and fiber, this vegan mushroom and lentil ragu is hearty, savory and comforting!
In a large dutch oven/pot, heat oil or water over medium heat, add onions and saute for 5 minutes. Add garlic, carrots, mushrooms, red pepper flakes and oregano, saute for 4 minutes, or until mushrooms begin to soften.
Add lentils, tomatoes, vegetable broth and wine, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, until lentils are tender. Add more water/broth or wine as needed.
Cook pasta according to package directions.
Serve ragu over pasta. Top with chopped parsley and a light dusting of Almond Parmesan.
Store: Leftovers can be stored in the refrigerator for up to 5 days in a covered container. To keep longer, store in the freezer for up to 2 – 3 months.
If you don’t have canned tomatoes on hand, sub in a jar (25 oz) of organic pasta sauce of choice.
Use whatever pasta you like. I’ve served this with all kinds of pasta types. Even zucchini noodles would be great!
If not using wine, replace with water or veggie broth. If using wine, feel free to add more, it gives a wonderful flavor!
If you don’t like mushrooms, sub in a small diced red bell pepper, small diced zucchini or 1/2 cup diced celery.
If you don’t have tomato paste on hand, sub with 1 tablespoon of cornstarch mixed with 2 tablespoons cold water. Add to the pot, stirring well, 15 minutes before cooking time is up. If you don’t want to use either, the ragu will be fine, it’s just to thicken it up a bit.
Looking for vegan wine, take a look at this great resource! Barnivore: Vegan Wine Directory
Nutrition information has been calculated without the pasta.
Keywords: mushroom and lentil ragu