Vegetable Ragu with Plant-Based Beef Broth

Serves 4
Time 45 minutes


1 onion, finely chopped

4 garlic cloves, crushed

2 celery sticks, finely chopped

2 carrots, diced

1 zucchini, diced 

1 capsicum, diced 

1 cup mushrooms, diced 

1 tbsp each tomato purée 

1 tbsp balsamic vinegar

50g red lentil

2 cups (500ml) plant-based beef broth

1 can chopped tomatoes 

Fresh basil, to serve 

1 packet pasta


Saute onions and garlic with olive oil in a hot pan over medium-high heat until the onion has softened and become translucent. Add the diced vegetables and sweat down for 4-5 minutes. 

Add tomato puree and stir through before adding lentils, balsamic vinegar, plant-based beef broth and tomatoes, simmer for 20-30 minutes or until the ragu has thickened. 

With 10 minutes left on the ragu cooking time, cook your pasta according to package directions.