Pulled Aubergine Ragu with Lentils and Walnuts
In this hearty vegetarian ragu we air-fry aubergines until they turn tender and collapse, then use their flesh to enrich a lentil and walnut ragu. (Yo...u can use an oven if you don’t have an air-fryer). To achieve the ‘meatiest’ most tender texture, try blitzing the white onion, celery and carrot in a food processor. If you don’t have one, just do your best to chop them all very finely. We served ours with our plant-based pine nut “parmesan.” Read more

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NUTRITION PER SERVING (Read more)
Notes
If substituting tomato passata for tinned tomatoes, we recommend blending them first.

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