A Tuscan Vegan’s Comfort Food

This morning I awoke with a craving for something ‘meaty’

I don’t know if you ever feel like I did this morning.  Perhaps it is because I have recently re-embraced veganism.  So I thought I would make a faux ragu using seitan!

This is my recipe for a Vegan Ragu:


500gr ground seitan

2Tbs dried porcini mushrooms (I am lucky because I can find frozen porcini and I use 100gr)

200gr carrots

180gr celery

200 gr red onions

3 cloves of garlic

1/4 Cup of Olive Oil

Salt, Pepper, Hot Pepper, Spices (blend of cardamom, cinnamon, nutmeg)

1 +1/2 C Red Wine

400gr of pureed organic canned whole tomatoes



I use my handy food processor to chop the carrots, celery, onions, and garlic together.

Place the Olive oil in a pan with your chopped vegetable and cook until soft and tender.  Let them get a little crispy!  That crispiness gives it flavor and texture, and that beautiful caramel color.

Add the Seitan and cook gently for a good 30 minutes.  Add the Hot pepper, spices, salt and pepper.  If your Seitan is home made, it will have more water and need more cooking.  It will start smelling good.  Add the Wine, raise the heat! Let that wine evaporate.  Add the tomatoes.  Cook down.  Add Vegetable stock if needed.




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