VEGETARIAN CAULIFLOWER & BLACK BEAN CASSEROLE #RAGU
Ragú® Recipe Contest Entry. This is a Tasty, High Fiber, Meatless dish than can be eaten as a side dish or by itself.
Provided by The Quantum Healing
Categories Sauces
Time 1h
Yield 1 cup, 8 serving(s)
Number Of Ingredients 19
Steps:
- Casserole Prep;.
- Wash and Chop cauliflower into bite size pieces and set aside.
- In a large skillet begin to saute' onions and garlic for 3 minutes.
- Add cauliflower and gently saute' until just soft.
- Sprinkle with tuscan garlic seasoning and crushed red pepper.
- Stir gently for 1 minute.
- Place sauté cauliflower in a glass casserole dish.
- Strain and drain black beans and add to casserole dish and stir to mix the mixture.
- Gently sauté arugala with remaining olive oil for 2 mintues and place on top ox mixture in casserole dish.
- Sauce Prep;.
- In a sauce pan simmer Traditional Ragu Sauce over medium heat for 5 minutes.
- Add paprika, sea salt, garlic powder, black pepper, cilantro, basil, white wine, lemon juice and light brown sugar. Simmer for 10 minutes over low heat.
- Cover the mixture with sauce and top with tomato and basil feta cheese.
- Bake at 400 degrees for 15 minutes.
- Serve.
Nutrition Facts : Calories 242.5, Fat 12.3, SaturatedFat 4.5, Cholesterol 20.1, Sodium 727.6, Carbohydrate 24, Fiber 6.9, Sugar 7.1, Protein 10.4
VEGAN RAGU
Make this healthy vegan ragu base and turn it into a variety of meals, like warming lasagne, mouth-watering moussaka or a hearty bolognese
Provided by Sophie Godwin - Cookery writer
Categories Dinner
Time 1h20m
Number Of Ingredients 15
Steps:
- Pour 800ml boiling water over the dried porcini and set aside for 10 mins. Meanwhile, pour 1½ tbsp oil into a large pan and gently cook the onion, carrot, celery and a pinch of salt, stirring for 10 mins, until soft. Remove the porcini and roughly chop. Set aside with the liquid.
- Add the garlic and thyme. Cook for 1 min, then stir in the purée and cook for 1 min. Pour in the wine. Cook until reduced, then add the lentils, mushroom stock and tomatoes. Bring to the boil, then reduce and simmer with a lid on.
- Meanwhile, heat a large frying pan. Add the 1½ tbsp oil, then tip in all of the mushrooms. Fry until the water has evaporated and the mushrooms are golden. Pour in the soy sauce and stir, then add the mushrooms to the lentil pan.
- Stir in the Marmite. Cook over a medium heat for 30-45 mins, stirring occasionally, until the lentils are cooked. Remove the thyme and season.
Nutrition Facts : Calories 268 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
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