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Miso Mushroom and Walnut Ragu

Miso Mushroom and Walnut Ragu

By OcadoLifePublished on 16 September 2024This hearty vegan Miso Mushroom and Walnut Ragu from recipe developer Zena Kamgaing is a must for your repertoire. Not only is it big on flavour, it’s wallet friendly and will leave you with leftovers to stash away for another day. The key to the dish is the miso, a Japanese fermented soya bean paste that will bring a huge umami hit to all kinds of dishes. If you’re not vegan, add the parmesan rind here too for an extra punch of flavour; store rinds in the freezer so you always have one to hand.
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Time and servings

1 hr 35 minsTotal time
4Servings
15 minsPrep time
1 hr 20 minsCooking time

Ingredients

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 4 garlic cloves, crushed or grated
  • 400g white closed cup mushrooms, finely chopped
  • 2 tbsp tomato purée
  • 100g walnuts, finely chopped
  • 1 (400g) tin chopped tomatoes
  • 2 vegetable stock cubes, crumbled
  • 1 heaped tbsp white miso paste
  • 1 tbsp balsamic vinegar
  • 1 parmesan rind, plus extra grated parmesan (optional, don’t include if vegan)
  • 1 (400g) tin green lentils, drained and rinsed
  • 400g spaghetti
  • 30g flat-leaf parsley, finely chopped

Method

  • Step 1

    Heat the oil in a pan over a medium heat. Add the onion, carrot, celery and garlic; season. Cook for 10 mins, until soft.

  • Step 2

    Add the mushrooms; cook for 10 mins or until most of the liquid has evaporated. Add the tomato purée; cook for 2-3 mins.

  • Step 3

    Stir in the walnuts, tomatoes, 400ml water, stock cubes, miso paste, vinegar and parmesan rind, if using. Season.

  • Step 4

    Bring to a simmer over a medium-high heat. Reduce the heat to low; simmer for 25 mins. Add the lentils and simmer for a further 20 mins.

  • Step 5

    Meanwhile, cook the spaghetti as per pack instructions, then drain.

  • Step 6

    Remove the ragu from the heat, discard the parmesan rind, stir in the parsley and season to taste. Serve with the spaghetti and some grated parmesan, if liked. Store leftover ragu in the fridge for up to 4 days or in the freezer for up to 3 months; thaw in the fridge overnight and reheat in the microwave or on the hob.