Vegan Ragu Traybake (6)

This recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage. It will keep in the fridge for up to 3 days, or in the freezer for a month. Serve over pasta or polenta, or use as a base for lasagne or Shepherds Pie.

Vegan Ragu Traybake (6)
Print Recipe
Vegan Ragu Traybake (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat the oven to 210C (190C fan)/ 410F/gas 6½. Mix the first 12 ingredients in a large, 36cm x 28cm nonstick baking tin and roast for 40 minutes, stirring once halfway, until golden brown and bubbling.
  2. Reduce the heat to 200C (180C fan)/390F/gas 6, and stir all the remaining ingredients except the basil into the tin with 150ml water, half a teaspoon of salt and a very generous grind of black pepper, scraping up the crisp sides and base with a spatula as you go.
  3. Cover tightly with foil, bake for 40 minutes more, then remove the foil and bake for a final five minutes. Set aside to rest for 15 minutes, sprinkle the basil on top and serve.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.