If you’re looking for a vegetarian twist on a classic comfort dish, this is one you absolutely need to try. This vegetarian ragù is hearty, rich in flavour, and packed with veggies—without missing the meat. What’s the secret? Walnuts. Finely chopped walnuts are a game changer. They add a delicious “meaty” texture and richness that takes this plant-based ragù to another level. It’s one of those dishes that proves you don’t need meat to make something truly satisfying.
Not only is this recipe packed with plant diversity—hello, aubergine, carrot, celery, and tomato—but it’s also a brilliant way to get more fibre and healthy fats into your meals. It’s budget-friendly, full of flavour, and comforting all year round. I’ve served it with pasta and a sprinkle of Parmesan (or your favourite vegan cheese alternative). It’s one of those meals that even meat-lovers will enjoy. Let it simmer slowly for the best result—it’s worth the wait.
30 Plants A Week
If you’ve been hearing about the goal of eating 30 different plant-based foods a week, this recipe is a great one to add to your rotation. With aubergine, carrot, celery, garlic, onion, chopped tomatoes, herbs, and walnuts, this dish already adds 7+ plant-based ingredients to your weekly count. Variety in plant foods is key to supporting a healthy gut microbiome, which is linked to better digestion, immunity, and overall wellbeing. So not only is this vegetarian ragù satisfying and delicious—it also helps you sneak in more plants without even trying! Want to learn more? The idea of “30 plants a week” comes from research by the American Gut Project, which found that people who ate a wider variety of plant foods had a more diverse and resilient gut microbiome.
The Secret Ingredient For Texture
Adding finely chopped walnuts to this ragù is a total game changer. They bring a slightly crunchy, “meaty” texture that mimics the bite and depth of traditional minced meat—without needing any actual meat. Walnuts also absorb flavour beautifully while holding their shape, helping create a rich and satisfying consistency that clings to your pasta perfectly. On top of that, they add healthy fats, a boost of plant-based protein, and omega-3s, making your ragù not only heartier but also more nutritious. If you’ve never tried walnuts in a veggie ragù before, this is your sign!
Tips
- Chop everything small: Small cubes and finely grated veg create a uniform texture that mimics traditional ragù.
- Don’t skip the simmer: The longer you cook it, the richer and more delicious it becomes.
- Use fresh herbs if possible: Rosemary and bay leaves infuse the sauce beautifully—just remove before serving.
- Make it vegan: Simply swap the Parmesan for a plant-based alternative.
Swaps
Aubergine: Courgette or mushrooms will work too but the texture will be softer.
Carrot: Sweet potato or butternut squash can be used instead for a slightly sweeter taste.
Walnuts: Try pecans or finely chopped sunflower seeds for a nut-free version (not tested but may work).
Tomatoes: Use passata or crushed tomatoes if you don’t have chopped tinned tomatoes.
Storage
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months. Defrost overnight in the fridge before reheating.
More Vegan Recipes
Vegetarian Ragù
Ingredients
- 2 aubergine
- 2 carrots, grated
- 2 celery, chopped
- Handful walnuts, finely chopped
- 1 can of chopped tomato
- 2 garlic cloves
- 1 onion
- 1 vegetable stock cube (or ~1 tbsp of powdered vegetable stock)
- 1 steam rosemary
- 2-3 bay leaves
Serve with:
- Parmesan cheese or vegan alternative, grated
- extra virgin olive oil
Instructions
- Prepare all your veggies, chop aubergine and celery in small cubes and grate the carrots.
- Chop the walnuts finely.
- In a pan, add a drizzle of oil and add all your veggies.
- Add the mix of spices Once the onion look cooked and translucent add the tomato sauce as the herbs (herbs will be remove at the end, but they will add flavours and depth to your dish).
- Cook until the tomato sauce reduced down. The longer the ragù cooks the better.
- When is ready add your favourite pasta, grated Parmesan cheese and a drizzle of extra virgin olive oil.