With fall peeking right around the corner, I decided to take my most popular slow cooker recipe, Beef Ragu, and make it vegetarian & vegan friendly!
This recipe for Slow Cooked Mushroom Ragu is super flavorful and so easy to make!
After just a few minutes of chopping, toss everything in the slow cooker and let it go to work.
Allow it to slow cook all day to build those deep, rich flavors.
The ragu can be served a number of ways, I tried three and loved them all!
To keep the recipe vegan, serve the ragu over roasted spaghetti squash, or for vegetarians, try it over Creamy Cheesy Polenta or pasta.
- 1 lb (16 oz) crimini or baby bella mushrooms (cleaned & sliced)
- 2 cups chopped onions
- 6 garlic cloves (sliced)
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh basil (chopped)
- 2 cups vegetable broth
- ½ cup red wine
- 1 can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes
- 2 fresh tomatoes (chopped)
- 2 sprigs fresh rosemary
- Creamy Cheesy Polenta, Papparadelle Pasta or Roasted Spaghetti Squash
- ½ cup Parmesan cheese (grated)
Add the mushrooms, onion and garlic to a slow cooker. Sprinkle with the salt, pepper and chopped basil.
Add the vegetable broth, red wine, tomato paste and tomatoes.
Add the rosemary sprigs.
Stir to combine.
Set to low and cook for 6-8 hours or on high for 2-3 hours.
Remove the rosemary sprigs before serving.
Serve with polenta, pasta or spaghetti squash.
A warm and hearty meal, perfect for Meatless Monday!
Check out all of the slow cooker recipes on WhitneyBond.com and start pinning, and planning, your fall menu!
♣ Vegetarian Option: This recipe is vegetarian (and vegan, when served on spaghetti squash without parmesan cheese).
♦ Gluten Free Option: This recipe is gluten free when served on polenta, spaghetti squash or gluten-free pasta.