11/05/2026
A rich, umami oyster mushroom ragu full of all the good things. This recipe is based on Ottolenghi’s vegan tray bake ragu, and is a go to recipe of mine whenever I’m wanting to impress a guest or feeling in need of something nourishing!
INGREDIENTS:
- 3-4 grated carrots
- 2 diced onions
- 300g oyster mushrooms, roughly chopped (plus a few more for garnish, optional but delicious)
- 4 garlic cloves
- 3–4 large tomatoes, diced
- 120ml olive oil
- 70g white miso paste
- Sprinkle of cayenne pepper (add more as needed)
- 4 tbsp tomato paste
- 90ml soy sauce/tamari
- 2 tsp cumin seeds
- 180g dried french lentils
- 100g brown rice
- 1 litre vegetable or chicken stock
- 160g coconut cream
- 100ml red wine
- Salt and black pepper to taste
(tip: you can chop everything up by hand but to speed up the process, put the veggies in a blender or food processor)
METHOD:
1. Finely chop (or blend) onion, mushrooms, tomatoes and carrots. Add oil and onion to a large pot and sauté until golden.
2. Add tomato paste and stir occasionally for 2 minutes before adding minced garlic and mushrooms. Fry off any excess moisture from the mushrooms, then add a sprinkle of cayenne pepper, carrots and fresh tomato.
3. Once everything is starting to soften, add miso, soy/tamari, red wine, lentils and brown rice.
4. Pour in stock, cumin seeds and coconut cream and simmer until lentils and brown rice are soft and starting to fall apart.
5. While everything is cooking you can fry up some extra oyster mushrooms and pine nuts to add on top.
6. Finally, cook up some pasta of your choosing and serve up the ragu, topped with pine nuts, crispy oyster mushrooms and herbs and rocket to garnish!
Serves 6-8 people, or excess can be frozen and saved for later 😋
