new vegan CLASSICS

Add these plant-based dishes to your midweek meal rotation – they’re so good, you’ll want to make them again and again

- ANNA GLOVER

walnut, lentil and chestnut mushroom ragu (pictured on p27)

1 HOUR 30 MINUTES | SERVES 6-8 | EASY | LC

You may make more ragu than you need but it freezes well – freeze any leftovers in portions.

walnuts 100g

chestnut mushrooms 500g

olive oil 4 tbsp, plus a drizzle

onion 1 large, finely chopped

carrots 2, finely chopped

celery 2 stalks, finely chopped

garlic 2 cloves, crushed

tomato purée 3 tbsp

vegan red wine 200ml

rosemary 1 sprig

basil ½ a small bunch, leaves picked, finely chopped

chopped tomatoes 400g tin

vegetable stock 600ml

red lentils 250g, rinsed

bay leaves 2

balsamic vinegar 1 tbsp

wide pasta (such as mafalde, pappardelle or paccheri) 600g

sage ½ a small bunch, leaves picked

capers 1 tbsp, drained

vegan hard cheese shaved, to serve (optional)

1 Tip the walnuts into a food processor and pulse to finely chop. Transfer to a bowl, then do the same with the mushrooms.

2 Heat the oil in a heavy-based pan over a medium heat and fry the onion, carrots and celery with a pinch of salt for 15-20 minutes or until soft and lightly golden. Add the garlic and fry for another minute. Add the mushrooms and most of the walnuts, and cook for 10-15 minutes or until the mushrooms have softened, all the water has evaporated and they have reduced by half. Stir in the tomato purée and cook for another 5 minutes.