SHIN RAGU but make it vegan

SHIN RAGU but make it vegan…🌿🍝🍷 AD I’m delighted to say that I’ve teamed up with to bring you this phenomenal Tofoo Shin Ragu. There’s no need to press extra firm Tofoo, it’s perfect for grating, and it’s high in protein. It’s exactly what we need to create a meaty texture for this Tofoo Shin Ragu! ✨🤤 Ingredients: (Serves 2) The Tofoo Co. Naked Extra Firm 280g, grated 100g mushrooms, finely chopped 100g walnuts, finely chopped 1/2 red onion, finely diced 2 garlic cloves, minced 1 carrot, grated 2 tsp fresh or dried thyme 2 tbsp tomato paste 1/2 tbsp balsamic vinegar 200ml stock 200g tinned chopped tomatoes 200g pasta Parsley, roughly chopped Hard cheese (vegan), grated Olive oil, salt, and pepper Method: 1. Preheat your oven to 190C/375F. 2. Grate your extra firm tofoo and spread it out onto a baking tray topped with your chopped mushroom. Drizzle with olive oil, salt, and pepper. Place in the oven for 5 minutes. 3. Remove from the oven, give everything a toss, and sprinkle over your chopped walnuts. Place back in the oven for another 5 minutes. The walnuts should be aromatic and deep in flavour, and the tofoo should have turned a golden brown and become slightly crispy. 4. Meanwhile, place a pan on medium heat and drizzle with 2 tbsp olive oil. Add in your chopped red onion and garlic and fry for 5 minutes until soft. 5. Next up, add in your grated carrot and baked tofoo, mushrooms, and walnuts. Sprinkle with thyme, salt, and pepper. Give everything a mix. 6. Add in the tomato paste, balsamic vinegar, stock, and chopped tomatoes. Combine and leave to simmer for 15 minutes while you cook your pasta. 7. Cook your pasta of choice to packet instructions in salted boiling water. 8. Taste your ragu and season accordingly. 9. Drain your pasta and add it into your ragu. Combine thoroughly, then top with chopped parsley, grated vegan hard cheese and enjoy!

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