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Vegan Seitan and Mushroom Ragù Bolognese Recipe

Vegan Seitan and Mushroom Ragù Bolognese Recipe
  • Category


  • Cusine



1/4 cup extra-virgin olive oil

1 medium yellow onion

1 large carrot

3 ribs celery

5 medium cloves garlic, finely minced

1 pound cremini mushrooms, stems discarded and caps crumbled into small pea-size pieces

1 pound seitan, drained of excess liquid and torn into pea-size pieces

1 tablespoon tomato paste

1 1/2 cups dry red wine

1 can peeled whole tomatoes, puréed with a blender or immersion blender, or crushed by hand

1 bay leaf

1 sprig rosemary

1 sprig sage

2 tablespoons

1/4 cup miso

2 teaspoons dark soy sauce

Kosher salt and freshly ground black pepper

Pinch freshly grated nutmeg


In a Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrot, celery, and garlic and cook, stirring and scraping frequently, until aromatics are beginning to turn golden, about 8 minutes. Add mushrooms and seitan and cook, stirring and scraping frequently, until much of the water in the mushrooms and seitan cooks off and a brown film develops on the bottom of the pot. Stir in tomato paste and cook for 30 seconds. Add wine, scraping up any browned bits from bottom of pot, and bring to a boil. Reduce heat and simmer wine until it has almost fully reduced and the raw alcohol smell has cooked off, about 5 minutes. Stir in puréed tomatoes and bring to a simmer. Add bay leaf, rosemary, and sage. Stir in coconut oil, miso, and soy sauce and cook at a very gentle simmer until sauce has reduced and thickened, about 30 minutes. Discard bay leaf and rosemary and sage sprigs. Season with salt and pepper . Stir in nutmeg. The sauce can be refrigerated for up to 5 days or frozen for up to 3 months. Serve it on pasta or polenta, or use it in a vegan lasagna.