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Vegan Ragu – Best recipe with a flavour bomb

Family friendly - Less washing-up - No fridge - One-pan - Prep ahead - Solo travel - Stove top meal - Tinned food

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Vanlife Eatshttps://vanlifeeats.com
Two passionate Vanlife cooks and the creators of Vanlife Eats.

This is the best vegan ragu recipe, adapted from our family authentic Neapolitan style of adding a little parcel full of flavour that erupts into the sauce.

The flavour bomb adds a deep flavour full of fruitiness, tanginess and richness from the vegan cheese.

This one is worth making up in batches so that you save some for days to follow. Trust me you will want to smother everything in this sauce!

best vegan ragu

Vegan Ragu – Neapolitan Style with a Flavour Bomb

Vegan, Vegetarian
Vegan Ragu Neapolitan style. The best vegan ragu you will ever come across! Rich, vibrant, tangy and fresh.
5 from 1 vote
Family friendly – Less washing-up – No fridge – One-pan – Prep ahead – Solo travel – Stove top meal – Tinned food
Prep Time 5 minutes
Cook Time 2 hours
Course Dips / Sauces
Servings 4 Vanlifers
Diet Vegan, Vegetarian


  • 500 g Passata
  • 2 tbsp Olive Oil
  • 1 tbsp Sultanas
  • 2 Portobello Mushrooms
  • 1/2 cup Cheese Vegan
  • 1 cup Wine Red or White
  • 1/2 tsp Salt
  • 1 Handful Fresh Basil
  • 1 Carrot
  • 1 Onion
  • 1 Large Celery Stick
  • 1 tbsp Sugar
  • 1 tbsp Pine Nuts
  • 1 tbsp Tomato Puree


  • Chop up the carrot, celery and onion. I use the Zyliss food chopper to chop it all mess free and easily.
  • Add a good drizzle of olive oil to the pan and add the sofrito veg mix. Cook over a medium heat so the veg softens and becomes aromatic.
  • Take 2 portobello mushrooms and pull the large stalks out of the middle.
  • Load up one mushroom with pine nuts, cheese and sultanas.
  • Place the other mushroom on top to form a burger. Use butchers string to tie the mushroom together. Be aware that the mushroom will shrink when cooking so make sure it is tight.
  • Place the mushroom bomb in with the sofrito.
  • Pour over a glass of wine and simmer until the wine has evaporated.
  • Add the passata, sugar, salt, basil and the tomato puree and give it all a good mix.
  • Turn the heat down as low as it goes, place the lid on and leave to simmer for 2 hours. After 1 hour 45 minutes take the lid off to let the sauce thicken.
  • Serve with pasta or just about any dish that needs a rich vibrant tomato sauce.



Calories: 270kcalCarbohydrates: 26gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 11mgSodium: 442mgPotassium: 949mgFiber: 4gSugar: 15gVitamin A: 3373IUVitamin C: 17mgCalcium: 119mgIron: 3mg
Keyword pasta, sauce, tomato, vegan, vegetarian
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