Pulled Mushroom & Lentil Ragu
A rich and savory plant-based bolognese variation featuring pulled oyster mushrooms and lentils, perfect for meal prepping as it tastes better each day.
Ingredients
- oyster mushrooms
- cumin
- smoked hot paprika
- dark soy sauce
- agave
- liquid smoke
- olive oil
- salt
- white onion
- garlic
- brown lentils
- dried shiitake mushrooms
- red wine
- plum tomatoes
- veg stock cube
- bay leaves
- light soy sauce
- balsamic vinegar
- nutritional yeast
- marmite
- pasta
- Vegan parm
- Fresh parsley
Method
- 1
Shred the oyster mushrooms by pulling them apart with your hands to create thin, brisket-like strips.
- 2
Place a large, non-stick pan on medium-high heat. Add the shredded mushrooms and a pinch of salt. Do not add oil yet.
- 3
Press the mushrooms down with a spatula, cooking them until most of their water has evaporated and they start to sound 'squeaky' when stirred.
- 4
Add the cumin, smoked hot paprika, dark soy sauce, liquid smoke, and agave to the pan. Mix well to coat the mushrooms.
- 5
Add 1 tablespoon of olive oil, scraping any flavorful bits from the bottom of the pan. Cook for another 2 minutes, then remove the mushrooms from the pan and set them aside.
- 6
In the same pan, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the sliced onion and cook for about 10 minutes, stirring occasionally, until softened and starting to caramelize.
- 7
Add the minced garlic and chopped rehydrated shiitake mushrooms to the onions and cook for another minute until fragrant. Stir in the dry lentils.
- 8
Pour in the red wine to deglaze the pan, scraping up any browned bits. Allow the wine to cook off for a minute.
- 9
Add the tin of plum tomatoes, the vegetable stock cube, and the reserved shiitake mushroom liquid. Swill the empty tomato tin with water and add that to the pan as well. Add the bay leaves.
- 10
Bring the ragu to a simmer, then reduce the heat, cover, and let it cook for 40-50 minutes, or until the lentils are tender and the sauce has thickened.
- 11
Once the lentils are cooked, stir in the light soy sauce, balsamic vinegar, nutritional yeast, and the heaped teaspoon of Marmite.
- 12
Add the cooked pulled mushrooms back into the ragu and stir everything to combine. Let it simmer for a few more minutes.
- 13
Cook your pasta according to package directions. Drain and add the cooked pasta directly to the pan with the ragu. Toss everything together until the pasta is well-coated.
- 14
Serve immediately, garnished with a generous grating of vegan parmesan and fresh chopped parsley.
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