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
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. (You 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.”
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
TRY MORE RECIPES for healthy pasta dishes
NUTRITION PER SERVING (Read more)
Notes
If substituting tomato passata for tinned tomatoes, we recommend blending them first.
Plantpoints
protein
fibre
vegetables
User comments (4)
Every one enjoyed it🤗
Really easy to make, especially if you use your airfryer for the aubergine
Nice and quick!
I used leeks instead of celery and used green tinned lentils , I added 1/3 block tofu in the tomato sauce with a splash of soy sauce and added glue red wine
I used pea pasta Zenb as I only eat 2 meals aday , wow was this 👌 fabulous and a higher protien and fiber sneak
Love it !!