Vegan Batch Cooking

Transforming a ragu into different meals is an age-old trick to reinvent leftovers, and this one is simple, plant-based and nutritious

your base recipe

Vegan ragu

HEALTHY

LOW CAL

4 OF 5-A-DAY

SERVES 6 PREP 20 mins COOK 1 hr EASY V

30g dried porcini mushrooms

3 tbsp olive oil

1 onion, finely chopped

2 carrots, finely chopped

2 celery sticks, finely chopped

4 garlic cloves, sliced few thyme sprigs

1 tsp tomato purée

100ml vegan red wine (optional)

250g dried green lentils

2 x 400g cans plum tomatoes

250g pack chestnut mushrooms, sliced

250g pack portobello mushrooms, sliced

1 tsp soy sauce

1 tsp Marmite

1 Pour 800ml boiling water over the dried porcini and set aside for 10 mins. Meanwhile, pour 11/2 tbsp oil into a large pan and gently cook the onion, carrot, celery and a pinch of salt, stirring for 10 mins, until soft. Remove the porcini and roughly chop. Set aside with the liquid.

2 Add the garlic and thyme. Cook for 1 min, then stir in the purée and cook for 1 min. Pour in the wine. Cook until reduced, then add the lentils, mushroom stock and tomatoes. Bring to the boil, then reduce and simmer with a lid on.

3 Meanwhile, heat a large frying pan. Add the 11/2 tbsp oil, then tip in all of the mushrooms. Fry until the water has evaporated and the mushrooms are golden. Pour in the soy and stir, then add the mushrooms to the lentil pan.

4 Stir in the Marmite. Cook over a medium heat for 30-45 mins, stirring occasionally, until the lentils are cooked. Remove the thyme and season.