Vegetarian Oven-Ragù Inspired by Ottolenghi: A Fusion of Flavors

Ragù is definitely one of the greatest pasta dishes out there. This vegetarian alternative offers a great flavorful experience, being rich in aroma and texture without the need for meat. Inspired by Ottolenghi's innovative approach to cooking, this oven-baked version takes the classic ragù to new heights. By using beluga lentils as the base, we achieve a dish that is not only hearty and satisfying but also packed with protein and nutrients.

Introduction:

Welcome to the fifth post of FlavoursbyJan. Today, I'm sharing a dish I prepared yesterday. The goal was to serve a vegetarian dish that evokes the comforting essence of a classic, capable of soaking up the remains of a messy weekend while providing healthy and flavorful nutrients to kickstart the new week. Even though meat typically forms the foundation of a traditional Ragù, this dish felt complete. Ottolenghi continues to showcase the greatness of vegetarian cuisine.

Why and where from?

Last week, I was invited to a fantastic concert where I had a lot of fun. Wanting to reciprocate the generosity, I decided to prepare a hearty vegetarian dish. As I looked through my options, I stumbled upon this recipe by Ottolenghi-Flavours. Its visual appeal caught my eye, and given my usual nervousness when cooking new dishes, especially for someone where I don`t know which taste buds I have to make happy, this was the perfect choice. The recipe promised a substantial amount of effort and a lengthy cooking time, yet it also offered ample room for experimentation without fear of major mistakes.

After tasting the dish, we discussed what changes we might make, and we both agreed that searing some of the mushrooms in a pan with garlic or parsley, for example, would enhance the flavor profile. This addition would introduce different textures and evoke the savory essence remindingof the meat in a classic Ragù.

Recipe:

• 3 carrots, peeled and roughly diced (250 g)
• 2 onions, peeled and roughly diced (300 g)
• 300 g oyster mushrooms, roughly chopped
• 60g dried porcini mushrooms, roughly chopped
• 4 cloves of garlic, crushed
• 3-4 vine tomatoes, roughly diced (350 g)
• 120 ml olive oil
• 70g white miso paste
• 40g rose harissa
• 4 tbsp tomato paste
• 90 ml soy sauce
• 2 tsp cumin seeds, crushed
• 180g dried brown or green lentils
• 100g pearl barley
• 1 liter vegetable or chicken broth
• 160g coconut cream
• 100 ml red wine
• Salt and black pepper

Preparation:

Preheat the oven to 190°C (fan). 2. Finely chop the first six ingredients in batches in a blender at short intervals (or finely chop everything by hand if you don't have a blender). 3. Transfer the chopped vegetables to a large, high-sided ovenproof dish (36 x 28 cm). Add the miso paste, rose harissa, tomato paste, soy sauce, and cumin, mix everything carefully, and bake in the oven for 40 minutes, stirring once halfway through, until browned around the edges and bubbling. 4. Reduce the oven temperature to 180°C (fan). 5. Add all remaining ingredients, along with 150 ml water, to the dish, season with ⅓ tsp salt and plenty of pepper. Stir carefully, scraping any crispy bits from the bottom and edges of the dish with a spatula. Cover the dish tightly with foil and cook for another 40 minutes. Remove the foil and leave the Ragù in the oven for another 5 minutes. Let it rest for 15 minutes before serving.

Additional:

This is the original preparation from the cookbook. As I mentioned, I would add seared mushrooms afterwards, reduce the amount of vegetable broth to 600ml, and also include a Burrata or another light addition for variety.

Thank you for joining me on this culinary journey! Wishing you happy cooking adventures and flavorful moments ahead.