by Lauren Hartmann 15 Comments
*This post may contain affiliate links in the recipe card*
If you get tired and bored of eating red sauce on your pasta, I’m here to tell you this ragu is anything but boring. This vegan charred vegetable ragu is so incredible, you will never think of ragu the same way again. It is chunky, hearty and so delicious, and there is no meat in sight. Charring veggies makes them sweet and juicy. Blend them with red wine, broth and spices for an easy dinner that shakes things up a bit. This is a great way to hide veggies to get anyone to eat them too (like maybe your veggie hating kids).
To char the vegetables, you just need to toss them with olive oil and a bit of salt and pepper. Then stick them under the broiler until they get delicious dark bits all over. Then just puree the vegetables and finish off cooking the ragu in a pot. You can serve this charred vegetable ragu with any type of pasta you want. So this can be a totally gluten-free meal too!
This sauce tossed with pasta may seem too comforting to be healthy, but it’s seriously just blended vegetables. This ragu is also perfect for meal prep. It is super fast to make, keeps well in the fridge and reheats perfectly. This recipe makes enough for 4-6 portions, so I love to make up the pasta and sauce on Sunday, then portion it out for lunches all week.
My whole family loves it though (even my kid), so we have it for dinner often. It comes together so fast that is has become one of my go-to meals when we get home late. Wednesdays my daughter has dance and we don’t get home until 6. Then I broil veggies, while I boil pasta. Blend the veggies, mix with wine and broth, sprinkle with vegan Parmesan and serve!
Vegan Charred Vegetable Ragu
Print Recipe
Charred vegetables blended with red wine, broth and spices to create a healthy, comforting pasta sauce.
Course Main Course
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Servings 6
Calories 370
Author Lauren Hartmann
Ingredients
- 1 Pound (16oz.) Mushrooms, I used cremini
- 1 Pound (16oz.) Grape tomatoes
- 1/2 Pound (8oz.) Carrots, chopped
- 1/2 a Sweet onion, chopped
- 12 Cloves Garlic
- 3 Tablespoons Olive oil, divided
- 1/3 Cup Red wine, vegan (I used Merlot)*
- 1/3 Cup Vegetable broth
- 3 Tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- Salt and Pepper to taste
- 16 Ounces Pasta, gluten-free or regular
- Vegan Parmesan(optional)
Instructions
Turn the oven on to broil on low.
Then put the mushrooms, grape tomatoes, carrots, onions, and garlic on a large sheet pan. Then drizzle with 2 tablespoons of olive oil and sprinkle with a few pinches of salt and pepper, toss to coat. Spread the veggies out evenly and put in the oven under the broiler.
Broil the veggies for about 10 minutes, toss, spread back out and continue to broil until the veggies have a nice char on them. About 5-10 more minutes.
In the meantime, cook your pasta according to package directions.
Once the veggies are done, heat the remaining 1 tablespoon of olive oil in a large pot on medium high. Then add the charred veggies to the pot. Toss to combine.
Then add the red wine, vegetable broth, tomato paste, basil, oregano and a pinch of salt and pepper. Stir to combine and simmer everything together for 2-3 minutes.
Now, using an immersion blender, blend the everything until there aren't any huge chunks of veggies left, but the sauce is still chunky. If you don't have an immersion blender, add everything to a food processor and pulse to create a chunky texture. Then add back to the pot.
Stir everything together, simmer for another 1-2 minutes, taste and adjust seasonings.
Toss the sauce with the pasta, serve topped with vegan Parmesan if desired.
Notes
*If you don't want to use red wine, you can use more vegetable broth.
Nutrition
Calories: 370kcal | Carbohydrates: 61g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 291mg | Fiber: 3g | Sugar: 3g | Vitamin A: 164IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg
Other popular recipes:
- The Best Vegan Greek Tofuby Lauren Hartmann 2
- The Best Vegan Coconut Cakeby Lauren Hartmann 2
- Vegan Meal Prep Salad Jarsby Lauren Hartmann
- Vegan Mediterranean Loaded Friesby Lauren Hartmann
Reader Interactions
Comments
Rachel
Made this tonight! Game changer!!!! Thank you so much!!!!Reply
sounds such a great idea, going to try this for tomorrow supper – Yum – can’t wait!
Reply
- Richard van den Bos
Mega impressed with this. I added about a tablespoon of ground fennel too – highly recommend trying that
Reply
- Annabella De Las Casas
I just made this and OMG it’s delicious. My husband hates mushrooms and I waited til he said he loved it to tell him about the mushrooms 🙃 thanks!!
Reply
- KYC
Just made this… its delicious!! I used fresh basil!Reply
- Jessica
Very tasty and easy to make.Reply
- Nicole Bassit
This is soo good I’m doing it again! Thanks so much x
Reply
- Peggy
I made this and some cashew ricotta, layered with lasagna noodles, some cheese on top and baked. Turned out really tasty.
Reply
- Chelsea
This was delicious!! We didn’t have red wine, but it was still super tasty and satisfying! Thank you for the recipe.Reply
- Lisa
Could you use something other than carrots? I do not like carrots at all but this looks amazing and I want to try it.
Reply
- Betsy
This is seriously the BEST recipe, and I will be making it often.
Thank you for sharing it.Reply
- Beth Tyson
What if you are living an alcohol-free lifestyle? What could you substitute?
Reply
- Will
Delicious!
I have a different question. How do get the nutrition facts? Is there an app or website? ThanksReply
- Julie Grace
We use a recipe plug-in that automatically calculates the nutrition info.
Reply
Trackbacks
[…] Vegan Charred Vegetable Ragu is where it’s at. Just throw veggies on a pan, char them, puree them and voila! So good! […]
Reply
