All recipes

Blank Canvas Ragu

V
V*
DF
GF
Serves
2
Cook Time
60 minutes

This is the kind of ragu I make when I want something comforting but still pretty straightforward. Tempeh, lentils and walnuts give it loads of texture and substance, and once it simmers down it becomes thick and rich. I call it a blank canvas because you can serve it over potatoes, pasta, polenta or pretty much whatever you’ve got.

This is the kind of ragu I make when I want something comforting but still pretty straightforward. Tempeh, lentils and walnuts give it loads of texture and substance, and once it simmers down it becomes thick and rich. I call it a blank canvas because you can serve it over potatoes, pasta, polenta or pretty much whatever you’ve got.

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
Garlic Lemon Chilli & White Bean Pasta
V
V*
DF
GF
Haggis Bao w/ Spicy Sweet & Sour Sauce
V
V*
DF
GF
‘Steak’ frites
V
V*
DF
GF
“Mince” & Tatties
V
V*
DF
GF
View all
blank-canvas-ragu