Stranger Foods

Ultimate traybake ragu

Serves 6-8 | Prep 10 mins | Cook 1 hr 25 mins

The plant-based ragu to end all others: this recipe delivers an incredible punch of umami flavour that will satisfy vegans and meat-eaters alike. It also happens to be extremely easy to throw together, and can be served with pasta or used as the base for a lasagne or shepherd's pie.

Source: thehappyfoodie.co.uk

Ingredients

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Imperial

x0.5

3 carrots, peeled and chopped into large chunks
2 onions, peeled and chopped into large chunks
300 g oyster mushrooms, roughly chopped
60 g dried porcini, roughly blitzed
4 cloves garlic, crushed
3-4 plum tomatoes, chopped into large chunks
120 ml olive oil
70 g white miso paste
40 g rose harissa (adjust according to the brand you are using)
4 tbsp tomato paste
90 ml soy sauce
2 tsp cumin seeds, crushed
180 g dried brown or green lentils
100 g pearl barley
1 litre vegetable or chicken stock
160 g coconut cream
100 ml red wine
salt and black pepper

Instructions

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Preheat the oven to 190°C fan.
Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don't have a food processor).
Put the chopped vegetables into a large, 36 cm x 28 cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for , stirring halfway through, until browned around the edges and bubbling.
Reduce the heat to 180°C fan.
Add all the remaining ingredients to the tray, along with 150 ml of water, ⅓ teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another . Remove the foil and bake for a final . Set aside to rest for for the sauce to be absorbed a little before serving.

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