Hearty Vegan Ragù Pasta
Rich Vegan Ragù Pasta Featuring More Than Meat Tteokgalbi
Craving a delicious vegan pasta dish at home? This recipe guides you through creating a deep and savory vegan ragù sauce using ripe tomatoes and flavorful More Than Meat Tteokgalbi. We’ll finely crumble the Tteokgalbi and stir-fry it like ground meat to add texture and richness to this special vegetarian pasta. Enjoy a satisfying meal that’s perfect for everyday dining or for impressing guests with this delightful vegan ragù pasta.
Vegan Ragù Sauce Ingredients- 1 More Than Meat Tteokgalbi (refrigerated and thawed)
- 1 ripe, fully mature tomato
- 30g purple onion
- 30g carrot
- 2 whole cloves garlic
- 0.5 tsp dried basil
Vegan Ragù Pasta Ingredients- 60g short pasta (e.g., penne, fusilli)
- All of the prepared vegan ragù sauce
- A little fresh herbs (for topping)
- 60g short pasta (e.g., penne, fusilli)
- All of the prepared vegan ragù sauce
- A little fresh herbs (for topping)
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to your ragù sauce. Finely dice the carrot and purple onion. Minced vegetables blend better into the sauce, creating a smoother texture.
Step 2
Finely mince the whole garlic cloves as well. Peel the ripe tomato and chop it into small pieces. We’ll use the tomato’s juice and flesh to create a rich base for the sauce.
Step 3
Thaw 1 More Than Meat Tteokgalbi in the refrigerator beforehand. Once thawed, use your hands or a fork to crumble the Tteokgalbi into very small pieces. This will help it blend naturally into the sauce like ground meat.
Step 4
Heat a generous amount of olive oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. The garlic-infused oil will enhance the sauce’s flavor.
Step 5
Add the diced onion and carrot to the pan and sauté over medium heat until softened and translucent. This process brings out their natural sweetness. Season lightly with salt to enhance the vegetables’ flavor.
Step 6
Add the finely chopped tomatoes to the pan and cook them down. Continue to cook until the tomatoes break down and release their juices, forming the base of your sauce.
Step 7
Add the crumbled More Than Meat Tteokgalbi to the pan. Stir and cook along with the vegetables and tomatoes until the Tteokgalbi is lightly browned and well combined with the sauce ingredients.
Step 8
Stir in 1/2 teaspoon of dried basil and freshly ground black pepper. The aromatic basil and the hint of spice from the pepper will create a deeper, more complex flavor profile for your ragù sauce. Ensure all ingredients are well combined and cooked through.
Step 9
Cook the short pasta in boiling salted water until al dente, about 1 minute less than the package instructions. Drain the pasta and transfer it directly to the pan with the prepared vegan ragù sauce. Add 2-3 tablespoons of the pasta cooking water to help the sauce coat the pasta beautifully and create a creamy texture. Stir and cook together in the pan for another minute, allowing the pasta to absorb the sauce’s flavors. Finally, plate the pasta, garnish with fresh herbs, and enjoy your delicious meal!
