Spiced Tray Bake Ragú

SERVES 2PREP COOK

roast vegetables

1

carrot, finely chopped

½

onion, finely chopped

2

Baby bella mushrooms, finely chopped

1

plum tomato, roughly chopped

1clove

garlic, peeled and crushed

2tablespoons

olive oil

1.5tablespoons

white miso paste

1tablespoons

rose harissa paste

1tablespoons

tomato puree

1.5tablespoons

soy sauce

½teaspoons

cumin seeds, crushed

1sprig

fresh basil leaves, finely chopped

  1. Pre-heat oven to 375℉ / 190℃.

  2. You may also use the "chop" function on your food processor to process the carrot, onion, and Baby bella mushrooms. The smaller pieces the better, as there will be more surface area for caramelization.

  3. In a large baking sheet, roughly combine all ingredients.

  4. Roast for 40m until golden brown. Stir halfway through (20m).

ragú

½cup

dried green lentils

¼cup

pearl barley

2cups

vegetable stock

8tablespoons

coconut cream

2tablespoons

vegan dry red wine

cup

water

sea salt

black pepper, ground

  1. In a large pan over medium heat, add to cook roasted vegetables and all remaining ragu ingredients for 30m, or until reduced to a rich ragu.

fonio

½cup

fonio

1cup

water

  1. In a pot, bring water and fonio to a boil. Then, turn the heat off and let it sit covered for 5 mins.

    Fluff with a fork.

  1. Prepare two plates, you will be dividing all ingredients into two plates.

  2. On one side of the plate, add fonio.

  3. On the other side of the plate, add ragu. Serve!