This flavorful mushroom ragu recipe is hearty, healthy, and packed with protein. By combining umami-rich wild mushrooms with vegetables and other flavor-boosting ingredients, you can prepare a thick and decadent vegan ragu. It’s great for serving over all your favorite pasta dishes, mashed potato, rice, and more. Best of all, this recipe is customizable and freezer-friendly—a perfect meal-prep option!
How to make mushroom ragù
Prepare the vegetables: Clean, dry, and finely chop all of the vegetables: onion, celery, carrot, mushrooms, tomato, and garlic. I prefer to cut them into smaller pieces so they cook faster and so that you get a bit of everything in every bite. To save time, you can roughly chop them and then pulse them (except the tomatoes!) in a food processor for a few seconds to break them into smaller pieces. They won’t be “even,” but it will definitely save a lot of time! Saute the vegetables: In a large pan, add the oil and toast the pepper and crushed coriander seeds until fragrant. Then add the onion, celery, and carrots and saute over medium-high heat until softened and caramelized. This should take around 10 minutes. Then, add the garlic and chopped mushrooms and cook for a further 10-15 minutes, until softened and most of the mushroom liquid has released. Simmer the ragu If you’re using the wine, add it now to de-glaze the pan and stir until it’s cooked off. Then add the rest of the ingredients: chopped tomatoes, tomato paste, soy sauce, white miso, and vegetable stock. Reduce the heat to medium-low and then simmer the sauce for up to 30 minutes or until it has thickened and reduced. You can control the sauce’s thickness by reducing or increasing the amount of vegetable stock (or water) added. Finally, optionally, add the oat milk or coconut cream and mix it well. Heat for just a few additional minutes. Taste the mushroom ragu and adjust any of the seasonings to your personal taste. Then your vegan ragu is ready to enjoy!
Serving suggestions
Though mushroom ragu is most often served with pasta dishes, there are actually many ways you can enjoy it:
Pasta: Serve with your favorite pasta, such as gnocchi or spaghetti (it doubles as mushroom bolognese sauce). You can also use it for lasagna. Potatoes: Serve over mashed potatoes, baked potatoes, or baked sweet potatoes. Grains: Serve with your favorite grain, such as rice (brown rice, jasmine rice, etc.) or quinoa. Tex Mex: this vegan ragu makes for a great filling to burritos, burrito bowls, and tacos, too!
If you try this vegan ragù recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! In the freezer: Allow it to cool completely, then freeze the leftovers in portioned airtight freezer-safe containers for between 2-3 months. Thaw in the fridge before reheating. Reheat: You can reheat it either on the stovetop over low or in a microwave until warmed through.
