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Vegan Seitan and Mushroom Ragù Bolognese Recipe

Name: Vegan Seitan and Mushroom Ragù Bolognese Recipe
Total time: 90 min
Yield: 8
Ingredients: 1/4 cup (60ml) extra-virgin olive oil; 1 medium yellow onion (about 12 ounces; 340g), finely minced (see note); 1 large carrot (about 8 ounces; 225g), finely minced (see note); 3 ribs celery (about 6 ounces; 170g), finely minced (see note); 5 medium cloves garlic, finely minced (see note); 1 pound (450g) cremini mushrooms, stems discarded and caps crumbled into small pea-size pieces; 1 pound (450g) seitan, drained of excess liquid and torn into pea-size pieces; 1 tablespoon (15ml) tomato paste; 1 1/2 cups (355ml) dry red wine; 1 (28-ounce; 795g) can peeled whole tomatoes, puréed with a blender or immersion blender, or crushed by hand; 1 bay leaf; 1 sprig rosemary; 1 sprig sage; 2 tablespoons (30ml) refined neutral coconut oil (see note); 1/4 cup (60ml) red (aka) miso; 2 teaspoons (10ml) dark soy sauce; Kosher salt and freshly ground black pepper; Pinch freshly grated nutmeg

Prep Time

Cook Time

Total Time

1h 30m

This Vegan Seitan and Mushroom Ragù Bolognese is a hearty and flavorful plant-based alternative to traditional Bolognese. The combination of finely minced vegetables, crumbled mushrooms, and torn seitan creates a rich and satisfying texture, complemented by a robust red wine and herb-infused tomato sauce. Perfect over pasta!