Name: Vegan ragu
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 30g dried porcini mushrooms; 3 tbsp olive oil; 1 onion finely chopped; 2 carrots finely chopped; 2 celery sticks finely chopped; 4 garlic cloves sliced; few thyme sprigs; 1 tsp tomato purée; 100ml vegan red wine (optional); 250g dried green lentils; 2 x 400g cans plum tomatoes; 250g pack chestnut mushrooms sliced; 250g pack portobello mushrooms sliced; 1 tsp soy sauce; 1 tsp yeast extract

Make this healthy vegan ragu base and turn it into a variety of meals, like warming lasagne, mouth-watering moussaka or a hearty bolognese

Ingredients

30g dried porcini mushrooms

3 tbsp olive oil

1 onion finely chopped

2 carrots finely chopped

2 celery sticks finely chopped

4 garlic cloves sliced

few thyme sprigs

1 tsp tomato purée

100ml vegan red wine (optional)

250g dried green lentils

2 x 400g cans plum tomatoes

250g pack chestnut mushrooms sliced

250g pack portobello mushrooms sliced

1 tsp soy sauce

1 tsp yeast extract

Instructions

1 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.

2 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.

3 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.

4 Stir in the yeast extract. Cook over a medium heat for 30-45 mins, stirring occasionally, until the lentils are cooked. Remove the thyme and season.