this cozy vegan mushroom ragu is cooked in a rich wine and tomato sauce, with 3 types of mushrooms for meaty texture and flavor. It's so hearty, easy to make and the perfect vegan comfort food dinner for a chilly night
12 ounce Button or cremini mushrooms, thinly sliced
8 ounce Shiitake mushrooms, thinly sliced
6 ounce Portobello mushroom caps, shredded
1 tablespoon Tomato paste
1 tablespoon All purpose flour
2 cup Vegetable broth, divided
0.33000000000000007 cup Good quality dry sherry
14 ounce 1 can crushed tomatoes
1 tablespoon Red wine vinegar
1 teaspoon Fine kosher salt
0.5 teaspoon Ground black pepper
0.25 cup Fresh parsley, chopped
1.5 tablespoon Fresh thyme, finely chopped
1.5 tablespoon Fresh rosemary, finely chopped
2 tablespoon Vegan butter
12 ounce Pasta of choice, cooked in salted water
Vegan parmesan for garnish
Nutrition value
572
calories per serving
18 g Fat40 g Protein94 g Carbs28 g FiberOther
Current Totals
18 g Fat
40 g Protein
94 g Carbs
28 g Fiber
MacroNutrients
Carbs
94 g
Protein
40 g
Fiber
28 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
231 mg
Iron
15 mg
Vitamin A
1210 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
87 mcg
Vitamin B12
0 mcg
Vitamin C
48 mg
Vitamin E
2 mg
Copper
3 mcg
Magnesium
175 mg
Manganese
1 mg
Phosphorus
662 mg
Selenium
16 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
