Easy Vegan Eggplant and Mushroom Ragu

Make this easy vegan eggplant and mushroom ragu and have it for the rest of the week for lunch or dinner serving with pasta, rice, quinoa, couscous, mashed potatoes or buckwheat.


Prep Time: 10 mins
Cook Time: 30 mins
Yields: 4


  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 2 garlic cloves, minced
  • 2 medium eggplants, chopped
  • 2 carrots, finely chopped
  • 3 large tomatoes, chopped
  • 3 cups sliced mushrooms
  • 2 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon dry basil
  • 1/2 cup water or vegetable stock
  • salt and pepper, to taste


  1. In a large pot heat oil over medium heat and add onions. Cook for 3-5 minutes or until golden brown. Add garlic and cook for another 30 seconds. Add the rest of the ingredients and spices, season to taste and cover the pot.
  2. Simmer on low heat covered for 20-30 minutes or until all the vegetables are soft and cooked through. Serve warm with your favourite pasta, rice or quinoa. Enjoy!

Nutrition Facts

Per serving: 142 KCALS | 4.4G FAT | 0.6G SAT FAT | 25.3G CARBS | 9.1G SUGAR | 7.3G FIBRE | 5.6G PROTEIN

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