TAGLIATELLE WITH VEGETABLE RAGU
This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day
Provided by Lucy Netherton
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
- Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
- Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.
Nutrition Facts : Calories 321 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
MORGAN'S VEGGIE PATTIES
Steps:
- In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
- Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
- In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
BASIC VEGETABLE RAGOUT
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.
VEGAN RAGU
Make this healthy vegan ragu base and turn it into a variety of meals, like warming lasagne, mouth-watering moussaka or a hearty bolognese
Provided by Sophie Godwin - Cookery writer
Categories Dinner
Time 1h20m
Number Of Ingredients 15
Steps:
- Pour 800ml boiling water over the dried porcini and set aside for 10 mins. Meanwhile, pour 1½ tbsp oil into a large pan and gently cook the onion, carrot, celery and a pinch of salt, stirring for 10 mins, until soft. Remove the porcini and roughly chop. Set aside with the liquid.
- Add the garlic and thyme. Cook for 1 min, then stir in the purée and cook for 1 min. Pour in the wine. Cook until reduced, then add the lentils, mushroom stock and tomatoes. Bring to the boil, then reduce and simmer with a lid on.
- Meanwhile, heat a large frying pan. Add the 1½ tbsp oil, then tip in all of the mushrooms. Fry until the water has evaporated and the mushrooms are golden. Pour in the soy sauce and stir, then add the mushrooms to the lentil pan.
- Stir in the Marmite. Cook over a medium heat for 30-45 mins, stirring occasionally, until the lentils are cooked. Remove the thyme and season.
Nutrition Facts : Calories 268 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
HIDDEN VEG RAGU
Have a veg dodger in the family? This 'hidden' veg ragu packs in celery, carrots and tomatoes with pork and beef mince to make a flavour-packed family meal
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h30m
Number Of Ingredients 14
Steps:
- Tip the garlic cloves into a food processor with the onions, celery and carrots. Blitz until finely chopped. Heat 2 tbsp oil in a frying pan over a medium heat, and fry the veg mix until soft and translucent, about 20 mins.
- Meanwhile, heat the remaining oil in a second pan and fry all the mince until starting to brown, about 15-20 mins. Stir the vinegar into the mince, then season and stir into the fried vegetable mix.
- Tip in the tomatoes, passata, tomato purée and stock. Reduce the heat to medium-low, cover and cook for 1 hr. After 30 mins (or once the oil separates), remove the lid so the ragu reduces and thickens. To freeze, leave to cool completely, then pack into freezerproof containers. Will keep frozen for up to three months. Serve over cooked short pasta.
Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium
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