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This Slow Cooker Mushroom Ragu with Vegan Ricotta combines simple ingredients to create a rich and flavorful vegan sauce with minimal effort. Serve over pasta for an easy weeknight dinner! | ThisSavoryVegan.com

Slow Cooker Mushroom Ragu with Vegan Ricotta

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This Slow Cooker Mushroom Ragu with Vegan Ricotta combines simple ingredients to create a rich and flavorful vegan sauce with minimal effort. Serve over pasta for an easy weeknight dinner!
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 8

Ingredients

Instructions

  • Add onion, garlic, carrot, mushrooms, diced tomatoes, tomato paste, Italian seasoning, broth and red wine to a slow cooker. Stir to combine. Place bay leaf, rosemary and thyme on top and close the lid. Cook on high for 4 hours (or on low for 8 hours).
  • Combine corn starch and 1/4 cup of water in a small bowl. Whisk together. 
  • Open slow cooker and remove bay leaf, rosemary and thyme with a fork. Add corn starch slurry, replace lid and cook on high for an additional 30 minutes. 
  • Remove lid and using an immersion blender***, blend sauce until desired consistency is reached. Add vegan butter and stir until it is melted. Taste sauce and add salt & pepper as needed. 
  • When ready to eat, bring a large pot of water to a boil. Salt the water and add pasta. Cook according to package instructions. Drain and set aside. 
  • To each plate add pasta, mushroom ragu, 2 tablespoons of vegan ricotta (or more to taste), vegan parmesan and fresh basil. Serve and enjoy!

Notes

*I used crimini mushrooms, but use your favorite or a combination of different mushrooms. 
**I use Better Than Bouillon No Chicken Base for my broth.
***Don't have an immersion blender? No problem. Add 1/2-3/4 of the sauce to a standing blender and pulse until desired consistency is reached (being sure not to overcrowd the blender). Return sauce to the slow cooker and follow remaining instructions.