• Rebellicious - vegan rebel ragu - 1
  • Rebellicious - vegan rebel ragu - 2

Vegan Rebel RAGU'

Vegan rebel ragu is as tasty as the real ragù, but this one is kinder, healthier, and more delicious (self-proclaimed!). It’s impossible not to include ragù when you are living in Italy. This recipe has conquered so many omnivores ad some of them didn’t even realize that there was no meat!

  • Easy

  • 1hr 40 minutes

  • 4 people servings

  • For any occasion

  • 100 gr Dried soy flakes
  • 2 carrots (cut in small diced)
  • 1 celery stalk (cut in small diced)
  • 1 golden onion (cut in small diced)
  • 3 bay leaves
  • 1 tsp dried oregano
  • 500 ml passata di pomodoro a.k.a tomato puree
  • 20 ml red wine
  • 1000 ml vegetable broth
  • Extra virgin olive oil
  • Salt and pepper
  • Bring to boil 900 ml of vegetable broth in a pan, then add in the dried soy flakes and cook for around 10 minutes. Turn of the heat, take out, and drain the soy flakes. Get rid the excess of water by pressing them.
  • Heat the oil in a pan, put in the onion, bay leaves, and dried oregano until they are fragrant. Add in the celery and carrots, mix well with the onion, cover and stir it occasionally until the carrots become softer.
  • Bring in the cooked soy flakes into the pan, then stir well with the rest of the ingredients. Add the red wine, mix well then put in the passata di pomodoro. Stir well all the ingredients and add the remaining vegetable broth into the pan.
  • Turn down the heat to medium-low and cook for another 45 – 50 minutes and stir it occasionally. Then add salt and pepper at the end and adjust to the taste that you like (you can add a bit of sugar if the tomato sauce is too sour).
  • Turn off the heat and you can serve it with your favorite pasta, polenta, or polpette (Italian “meat”balls).

Do you have any question? Ask me anything, I will be glad to help!