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MUSHROOM RAGU

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mushroom ragu
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This creamy dairy-free Mushroom Ragu combines mushrooms, onion, coconut milk, herbs and spices.

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MUSHROOM RAGU INGREDIENTS 

Mushrooms 

Onion 

TVP (textured vegetable protein) (optional) 

Coconut milk 

Vegetable broth powder 

Provence herbs 

Thyme 

Salt and pepper (to taste) 

HOW TO MAKE VEGAN RAGU 

  1. Prepare mushrooms: wash, drain, peel the top layer and chop.  
  2. Prepare TVP.
  3. In a skillet fry chopped onion for 3-5 minutes. 
  4. Add mushrooms, cook for 3 minutes. 
  5. Add TVP. 
  6. Pour coconut milk. Add vegetable broth powder, herbs and spices. 
  7. Cook, stirring occasionally for 10-15 minutes. 

I hope you will love these Mushroom Ragu recipe because it’s: 

Simple and easy 

and absolutely delicious! 

Other recipe to try: 

Mushroom soup 

Vegan Spinach Pie 

Vegan Egg Salad Sandwich 

Cold Pasta Salad

mushroom ragu
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MUHSROOM RAGU

This creamy dairy-free Mushroom Ragu combines mushrooms, onion, coconut milk, herbs and spices. 
Course Main Course
Cuisine French
Keyword mushroom ragu
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 194kcal
Author Plant-basedRecipes

Ingredients

  • 1/2 lb mushroom
  • 1/2 cup TVP
  • 1/2 bulb onion
  • 1 1/4 cup coconut milk
  • 1 tsp vegetable broth powder
  • 1 tsp Provence herbs
  • 1/2 tsp thyme
  • salt and pepper (to taste)
US Customary - Metric

Instructions

  • Prepare mushrooms: wash, drain, peel the top layer and chop.  
  • Prepare TVP.
  • In a skillet fry chopped onion for 3-5 minutes. 
  • Add mushrooms, cook for 3 minutes. 
  • Add TVP. 
  • Pour coconut milk. Add vegetable broth powder, herbs and spices. Cook, stirring occasionally for 10-15 minutes. 

Nutrition

Calories: 194kcal | Carbohydrates: 8g | Protein: 9g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 223mg | Potassium: 339mg | Fiber: 3g | Sugar: 3g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 4mg

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