This cozy vegan mushroom ragu is cooked in a rich wine and tomato sauce, with 3 types of mushrooms for meaty texture and flavor. It's so hearty, easy to make and the perfect vegan comfort food dinner for a chilly night!
- 3 tbsp olive oil
- 1 1/2 cups finely diced shallots
- 1 tbsp finely minced garlic
- 12 oz button or cremini mushrooms, thinly sliced
- 8 oz shiitake mushrooms, thinly sliced
- 6 oz portobello mushroom caps, shredded
- 1 tbsp tomato paste
- 1 tbsp all purpose flour
- 2 cups vegetable broth, divided
- 1/3 cup good quality dry (Fino) sherry
- 1 14 oz can crushed tomatoes
- 1 tbsp red wine vinegar
- 1-1 1/4 tsp fine kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup fresh parsley, chopped
- 1 1/2 tbsp fresh thyme, finely chopped
- 1 1/2 tbsp fresh rosemary, finely chopped
- 2 tbsp vegan butter
- 12 oz pasta of choice, cooked in salted water
- Vegan parmesan for garnish
- Heat oil in a large pot or dutch oven over medium heat.
- Add shallots and sauté for 5 minutes. Add garlic and continue cooking for 2-3 minutes, stirring occasionally.
- Prepare mushrooms: wash and pat dry. Button mushrooms: trim the bottom of the stem, then slice thinly. Shiitake: remove stems completely, then slice thinly. Portobello: Remove stems, then use two forks to shred. (visual guide in blog post)
- Add the mushrooms to the pot with 2-3 tbsp of vegetable broth. Stir well and cook until the mushrooms are softened and cooked down – about 8-10 minutes.
- In a small bowl, whisk together 1 tbsp of flour and 2 tbsp of broth. Add flour mixture and tomato paste to the pot and stir well.
- Add remaining broth, sherry, crushed tomatoes, red wine vinegar, salt and pepper. Stir well, then bring to a boil. Once boiling, reduce heat to medium-low and stir in fresh herbs.
- Cover and simmer over low heat for 20 minutes, stirring every 5 minutes or so. Remove the lid and continue cooking for another 20-25 minutes, stirring occasionally.
- Meanwhile, cook pasta in salted water according to package directions.
- Once ragu is finished cooking, stir in 2 tbsp vegan butter and remove from heat. Serve over cooked pasta and garnish with vegan parmesan and more fresh herbs.
Sherry is an essential ingredient in this vegan ragu. It adds depth of flavor, acidity and a touch of sweetness. We suggest using a dry sherry (the higher quality, the better this will taste!). Substitutions: in a pinch, you can sub with a dry red or white wine.
Storage: Store the sauce in an airtight container in the refrigerator for up to 5 days. We suggest storing without the pasta.
Serving suggestions: we love this vegan mushroom ragu over a wider pasta (like fettuccine), but it's also delicious served over creamy polenta or mashed potatoes.
To make this 100% gluten free, simply use gluten free all purpose flour and gluten free pasta.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Serving Size:
- Calories: 611
- Sugar: 17.9 g
- Sodium: 958.5 mg
- Fat: 18.6 g
- Carbohydrates: 96.5 g
- Fiber: 10 g
- Protein: 19.4 g
Keywords: vegan ragu