Spiced Tray Bake Ragú |
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1 | carrot, finely chopped | |||
½ | onion, finely chopped | |||
2 | Baby bella mushrooms, finely chopped | |||
1 | plum tomato, roughly chopped | |||
1 | clove | garlic, peeled and crushed | ||
2 | tablespoons | olive oil | ||
1.5 | tablespoons | white miso paste | ||
1 | tablespoons | rose harissa paste | ||
1 | tablespoons | tomato puree | ||
1.5 | tablespoons | soy sauce | ||
½ | teaspoons | cumin seeds, crushed | ||
1 | sprig | fresh basil leaves, finely chopped | ||
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Pre-heat oven to 375℉ / 190℃.
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.
In a large baking sheet, roughly combine all ingredients.
Roast for 40m until golden brown. Stir halfway through (20m).
½ | cup | dried green lentils | ||
¼ | cup | pearl barley | ||
2 | cups | vegetable stock | ||
8 | tablespoons | coconut cream | ||
2 | tablespoons | vegan dry red wine | ||
⅓ | cup | water | ||
sea salt | ||||
black pepper, ground | ||||
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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.
½ | cup | fonio | ||
1 | cup | water |
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.
Prepare two plates, you will be dividing all ingredients into two plates.
On one side of the plate, add fonio.
On the other side of the plate, add ragu. Serve!