Seitan ragout
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 515
- Carbohydrates g 19.9
- of which sugars g 2.7
- Protein g 94.8
- Fats g 4.9
- of which saturated fat g 0.72
- Fiber g 1.8
- Sodium mg 203
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 60 min
- Serving: 8
- Cost: Average
PRESENTATION
Seitan ragu is a really tasty twist on that classic comfort food from Emilia-Romagna, right in the heart of northern Italy. The thing is, ragù usually starts with a tender soffritto—a blend of carrot, onion, and celery—creating a moist and aromatic base. But here's the deal, in this version, seitan, a wheat-based protein, replaces the meat. And you know what? It soaks up all those flavors, delivering that hearty bite we all love. The slow cooking process fills your kitchen with a rich, nostalgic aroma—seriously good—that's perfect for anyone who craves that classic, slow-cooked vibe.
If you're into vegan ragu or just looking for something lighter, this dish nails the deep, savory notes you'd expect from an Italian ragù—just without the meat. Really, it is no wonder plant-based ragu is becoming a go-to for lovers of Italian comfort food. In Emilia-Romagna, everyone has their own spin on ragù, but using seitan is a great option for those keeping it meatless without losing bold, cozy flavors.
This seitan ragu clings perfectly to wide, silky tagliatelle or layers beautifully in lasagne. Even the biggest fans of ragù might be really, really surprised by how satisfying and rich this vegan Italian recipe is. Honestly, it's comforting to know you can serve something so delicious and familiar, yet modern and inclusive—mirroring Italian cuisine’s heart of evolving while staying true to its roots.
Plus, with recipes like this, everyone at the table feels at home, enjoying that same sense of warmth and togetherness. You know, just with a lighter touch. For anyone who loves vegan pasta dishes, this meal fits seamlessly into Emilia-Romagna’s bright food scene, proving that sometimes, a little twist keeps traditions alive and exciting. Whether you're a seasoned vegan or just curious, this seitan ragu is sure to become a cherished favorite—bringing everyone together around the table with its inviting flavors. Pretty simple, right?
You might also like:
- INGREDIENTS
- Ingredients for 3.3 lbs of Seitan Ragout
- Seitan 2.2 lbs (1 kg) - fresh organic
- Carrots 1.75 oz (50 g)
- Celery ½ cup (60 g)
- Red onions 2.1 oz (60 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Tomato purée 1 ¾ cup (400 g)
- Dry white wine 0.67 cup (150 g)
- Fine salt to taste
- Black pepper to taste
- Tomato paste 2 tsp (10 g)
How to prepare Seitan ragout
To prepare the seitan ragout, start by making the classic vegetable sauté. Peel the onion, carrot, and celery and cut them into large pieces 1. Place everything in the mixer 2 and turn on the blades until you get a very fine mince 3.
Heat the oil in a large pot and add the minced vegetables 4. Let them brown over low heat for at least 15 minutes, until the sauté is dry. Meanwhile, focus on the seitan. Insert it a little at a time into a meat grinder 5 to obtain a mince 6. If you don't have a meat grinder, you can chop the seitan with a knife.
Add the minced seitan to the sauté 7 and let it brown for a few minutes, stirring often with a wooden spoon. Then deglaze with the white wine 8, and let it evaporate. As soon as the ragout becomes dry again 9
add the tomato puree 10, rinsing the bowl with a little water to collect all the puree and make the ragout a little more moist 11. Mix well and also add the tomato paste 12.
Continue cooking, on low heat, for 40 minutes, stirring often to prevent the ragout from sticking 13. Towards the end of cooking, add salt and pepper 14 and mix carefully. The seitan ragout is ready to be used in your imaginative recipes!