Lentil ragu

This rich lentil ragù is cooked with red wine, herbs and mushrooms until thick and glossy. Perfect with pasta, and ideal for freezing.

This lentil ragu is high in protein, easy to make and loaded with flavor. You won't miss the meat in this vegan take on a classic ragu sauce.

Lentil Bolognese is a savory vegan pasta sauce that's loaded with veggies, lentils, tomatoes, fresh herbs and plenty of seasonings.

A comforting and easy lasagne made with a mushroom, lentil ragu, fresh pasta and a fontina bechamel sauce. This flavour packed lasange will satisfy both vegetarian and meat lovers!

Recipe video above. Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy Lentils in stock so they absorb the flavour. It's an outstanding side dish that's easy to make, the perfect side for any protein.Or just do as I do and eat a whole bowl of this for lunch!

This Vegan Lentil Ragu is a delicious and hearty pasta sauce that both vegans and meat eaters will love! (Grain/Gluten Free, Dairy Free, SCD)

I wanted to create a vegan ragu with the same texture and profile as a classic Bolognese - but without using meat substitutes. I’m so excited to share this recipe and couldn't be happier with how it turned out. Packed with vegetables, 16g of protein, fibre and flavour. A thick, rich and slowly simmered sauce, the texture is meaty and wholesome. I’ve used finely chopped mushrooms, walnuts and lentils here alongside classic ragu vegetables and herbs.Time to prepare: 20 minutesTime to cook: 40…

Easy, cheap and delicious lentils ragú

This delicious pulled aubergine ragu is both healthy and comforting. Despite it being 100% meat-free, it’s rich, hearty and full of flavour. You simply stir pulled aubergine through a rich, homemade tomato sauce, which you then toss with your favourite pasta. If you have a gas hob, I recommend charring the aubergines directly over the flames. This makes them nice and smoky, which adds huge depth of flavour to the ragu. If you don’t have a gas burner, don’t worry; you can simply roast the…

Method To smoke the aubergine, prick the aubergines a couple of times with a knife or fork. Blacken the aubergines over a barbeque, or gas hob, turning regularly until completely charred. Place in a bowl and cover with lid, let the aubergine cool down and steam to help the skins fall over. When c