15 Minute Vegan Ragu
This vegan ragu is packed with flavour and so quick and easy to make. The base of recipe is the browned mushrooms and onions with the bloomed spices, then add handful of ingredients to make this super tasty meal.
Servings: 3
Calories: 334kcal
Cost: £1.12
Equipment
Ingredients
- 3 white onions (£0.27)
- 3 garlic cloves (£0.69/3)=(£0.23)
- 400 g mushrooms (£0.95)
- 125 ml plant-based milk (£0.62)
- 2 cans of chickpeas (£0.31x2)=(£0.62)
- ½ lemon (£0.20)
- 100 g kale (£0.50)
Cupboard Essentials
- ½ tbsp of coconut oil
- 1½ tsp sage
- 1 tsp thyme
- 1 tsp rosemary
- 300 ml vegetable stock
- Salt & Pepper
Instructions
- Gently fry the chopped mushrooms and onion in the coconut oil on a medium heat for around 5-6 minutes.
- Add the sage, thyme, rosemary and garlic and cover with a lid.
- Once the mushrooms have browned and the onions are translucent, add 300 mls stock into the pan and simmer.
- Drain the chickpeas and add them to the mix, along with the kale too.
- Once the stock has reduced nicely, turn down the heat and add the milk. A high heat will cause curdling!
- Season with salt, lots of pepper and a squeeze of lemon!
Such an easy, quick and healthy meal to have when you’re in a rush! I eat one portion and then meal prep the other two.
Nutrition
Calories: 334kcal | Carbohydrates: 46g | Protein: 18g | Fat: 9g