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VL-issue-50-cover-web

Vegetable and California Walnut Ragu

Serves 4

Ingredients

  • 1 tbsp oil
  • 400g sweet potatoes, peeled and diced
  • 1 onion, chopped (180g)
  • 1 red pepper, diced (180g)
  • 100ml red wine
  • 50g sun dried tomato paste
  • 250g cherry tomatoes, halved
  • 400g can chopped tomatoes
  • 100g California Walnut Halves
  • 250ml vegetable stock
  • 1 courgette, diced (170g)
  • 25g basil, shredded

To serve:

  • Cooked spaghetti
  • Vegan parmesan cheese

Method

  1. Heat the oil in a large saucepan and fry the sweet potatoes, onion and pepper for 5 minutes. Add the wine and reduce by half. Stir in the remaining ingredients except courgette and basil and bring to the boil, cover and cook for 15 minutes.
  2. Remove the lid and add the courgette, simmer for 20 minutes until the sauce has reduced, season to taste and stir in the basil. Serve with cooked spaghetti and grated cheese.

Recipe and Images Courtesy of California Walnuts 

Walnuts are the only nut to contain significant amounts of the plant-based essential omega-3 ALA (2.5g/30g). A handful of walnuts (30g) offers 2.5g of plant-based essential omega-3 ALA, 2g of fibre, 4.6g of protein and ‘good’ polyunsaturated fats.

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