This vegetarian ragù is to end all others: this recipe delivers an incredible punch of umami flavour that will satisfy vegetarians and meat-eaters alike. It also happens to be extremely easy to throw together, and can be served with pasta or used as the base for a lasagne or shepherd’s pie.
INGREDIENTS Serves 6-8
3 carrots, chopped into large chunks
2 onions, chopped into large chunks
300g oyster mushrooms, roughly chopped
60g dried porcini, roughly blitzed
4 garlic cloves, crushed
3–4 plum tomatoes, chopped into large chunks
120ml olive oil
70 g white miso paste
40 g rose harissa
4 tablespoons tomato paste
90 ml soy sauce
2 teaspoons cumin seeds, crushed
180g dried brown or green lentils
100g pearl barley
1 litre vegetable or chicken stock
160g coconut cream
100 ml red wine
salt and black pepper
METHOD
1. Preheat the oven to 210°C .
Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don’t have a food processor).
Put the chopped vegetables into a large, non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.
Reduce the heat to 200°C.
Add all the remaining ingredients to the tray, along with 150ml of water, ⅓ teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes.
Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.
Original Recipe Yotam Ottolenghi
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