Vegetarian ragout

Vegetarian Ragout

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Vegetarian ragout is a hearty and flavorful dish that is perfect for those looking for a meatless option. Packed with a variety of vegetables, beans, and aromatic herbs, this recipe offers a satisfying and nutritious meal. The combination of tender vegetables and savory spices creates a rich and comforting ragout that can be enjoyed on its own or served over a bed of rice or pasta. Whether you are a vegetarian or simply want to incorporate more plant-based meals into your diet, this ragout is sure to please your taste buds.

Keywords: vegetarian, ragout, hearty, flavorful, nutritious

Vegetarian ragout details

Vegetarian ragout, recipe Rating: 4.4
Number of votes:96

Ingredients

1 medium onion

1 green pepper

2 ribs celery

2 medium carrots, chopped

2 cloves garlic, peeled

2 cups chopped butternut or rutabagas

2 Tablespoons cooking oil

One 28-ounce can whole tomatoes

2 teaspoons dried thyme leaves

1/2 teaspoon freshly ground coriander

1 teaspoon ground cumin

1/4 teaspoon each ground nutmeg and ground cinnamon

2 bay leaves

1/2 teaspoon dried rosemary

dash hot sauce or cayenne pepper

salt to taste

1/2 cup red wine (optional)

3 cups cooked, drained beans such as:

1 cup cooked garbanzo beans, drained

1 cup cooked kidney beans, drained

1 cup cooked pinto beans, drained

Chop the onion, pepper and celery coarsely so that when the recipe is cooked, the pieces can be identified. Cut or chop the carrot into thick “logs”. Peel the butternut or rutabagas and cut into 1 to 1-1/2 inch chunks.

In a large heavy pot, heat the oil over high heat. Add the onion, green pepper, celery, and garlic; saute 2 minutes. Add the carrots and butternut; cover the pan. Reduce heat to medium and let the vegetables “sweat” for 5 minutes. Remove the cover and add tomatoes, herbs and spices. Simmer, stirring occasionally, for 30 minutes; add drained beans and wine if desired and cook for additional 15 minutes. Add salt to taste. Serve with couscous or brown rice.

Serves: 8