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Hearty Ragout – Regular and Vegan Options for split diets that actually make life simpler
Who knew ragout could handle a split personality? Try this Hearty Ragout – Regular and Vegan for meat lovers and vegans.
This ragout is comfort food at its best. It’s rich, saucy, and packed with flavor. The best part? You can make both a meat and a vegan version in one go. Perfect for families with mixed eaters or if you’re just cutting back on meat but still want big flavor.
Why You’ll Love This Hearty Ragout – Regular and Vegan Options:
- Two in one: Make one meal, two ways. No extra hassle.
- Full of flavor: Garlic, wine, herbs, and beans come together in a bold, cozy sauce.
- Hearty and filling: This is no light soup. It’s thick, chunky, and satisfying.
- Easy to adjust: Mild or spicy, vegan or not, you’re in control.
- Great leftovers: Tastes even better the next day.
Meat or no meat, this Hearty Ragout – Regular and Vegan doesn’t mess around.
Print
Ragout – Regular and Vegan
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
Description
Hearty Ragout – Regular and Vegan Options: Make two versions in one go, one with ground beef, one with vegan mince. Use 1/3 of the ingredients for the meat version and 2/3 for the vegan one.
Ingredients
- 2 large onions, roughly chopped
- 500g ground beef (with a little salt) or 1 packet of vegan soy mince
- 4 heaping teaspoons crushed garlic (jarred is fine)
- 2 cans tomato & garlic OR tomato & onion mix (or one of each)
- 400ml red wine
- Rosemary, to taste
- Cayenne pepper, to taste (go easy)
- 1 can black beans (use all the liquid too!)
- 1 can Romano beans (liquid included)
- 3 tsp Worcestershire sauce
- 3 tbsp brown sugar
- Olive oil for cooking
Instructions
- Heat olive oil in a large pan and cook the chopped onions until soft and translucent.
- Add the garlic and keep cooking for 3–5 more minutes.
- In another pan, fry your ground beef or vegan mince in olive oil.
- If using beef, season it lightly with salt.
- Cook until nicely browned and crumbly.
- If you’re making both versions at once, split the onion-garlic mix into two pans, one for regular, one for vegan.
- Add the cooked mince to each.
- Add the canned tomato mix to both pans.
- Swirl some wine into the empty cans to get all the flavor out, then pour that into the pans.
- Sprinkle in rosemary and a small pinch of cayenne pepper.
- Let it cook a bit, then taste.
- If it needs more heat, add a tiny bit more. It gets stronger the longer it cooks.
- Stir in the black beans (with liquid), and let them simmer.
- Then add the Romano beans (with liquid) and simmer again.
- Pour in Worcestershire sauce and stir well.
- Add brown sugar and mix again.
- Keep it on medium heat and let it bubble gently for 30–45 minutes.
- You’re looking for most of the liquid to cook off so it’s rich, thick, and not watery.
- Stir it every often so the beans don’t stick and burn at the bottom.
You’ve got two hearty, flavor-packed ragouts, one for the meat lovers, one fully vegan. Serve over rice, pasta, baked potatoes, or crusty bread. Let it sit for a few minutes before serving; it gets even better.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes and EsmeSalon Homemade Recipes
Why cook two dinners when one Hearty Ragout – Regular and Vegan doesn’t mess does the job?
This Hearty Ragout – Regular and Vegan Options is perfect for families with mixed diets. It delivers rich, bold flavor in both the vegan and meat versions without extra work. Everything cooks up in one go, making dinner simple, satisfying, and crowd-pleasing.
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