All recipes

Blank Canvas Ragu

V
V*
DF
GF
Serves
2
Cook Time
60 minutes

The reason this is a blank canvas is that with a few tweaks here and there you can change it into whatever you want. Some Mexican leaning spices and a little more reduction = taco or enchilada filling... Go Italian with basil and a past to move it in a bolognese direction... Craving Moroccan? Go the tagine route.

The reason this is a blank canvas is that with a few tweaks here and there you can change it into whatever you want. Some Mexican leaning spices and a little more reduction = taco or enchilada filling... Go Italian with basil and a past to move it in a bolognese direction... Craving Moroccan? Go the tagine route.

IngredientsMethod

Ingredients

For the sauce
  1. Olive oil |2 tsp|
  2. Tempeh |300g| crumbled, finely chopped or grated
  3. Walnuts |30g| finely chopped
  4. Lentils |1 × 400g tin| drained and rinsed (~240g drained weight)
  5. Chopped tomatoes |400g|
  6. Vegetable or mushroom stock |250ml|
  7. Garlic cloves |4| finely chopped
  8. Soy sauce |20g|
  9. Tomato purée |1 tbsp|
  10. Basil |Small bunch| tied with twine
  11. Chilli flakes | | optional
To serve
  1. Potatoes |2 medium-large| around 250–300g each

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Brown the tempeh
  1. Heat a wide pan over medium high heat with a splash of the olive oil
  2. Add the tempeh in an even layer and cook until deeply golden and nutty, stirring occasionally
Build the base
  1. Add the remaining olive oil to the same pan
  2. Add the garlic and tomato purée and cook for 2–3 minutes until fragrant
Simmer
  1. Add the walnuts, chopped tomatoes, stock, soy sauce, basil and chilli flakes if using
  2. Stir well and bring to a gentle simmer
  3. Cook uncovered for 50–60 minutes, stirring occasionally, until thick, rich and spoon coating
  4. Add a splash of water if needed so it can simmer for the full time and develop flavour
Finish
  1. Taste and adjust seasoning with salt, pepper and a pinch of sugar if needed
Serve
  1. Bake or microwave the potatoes until tender
  2. Split open and spoon over the ragu to serve

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

Other tasty recipes to try...

View all
Confit Garlic EVOO Roast Potatoes
V
V*
DF
GF
One Pot Harissa & Olive Brown Rice Soup
V
V*
DF
GF
Chilli Peanut Udon w/ Charred Sesame Broccoli
V
V*
DF
GF
Homemade Baked Beans
V
V*
DF
GF
View all
blank-canvas-ragu