This is a revision of a previous vegan slow cooker jackfruit porcini ragu recipe. While it has a few more steps than the original, it doesn’t take much time at all to put together. Each step is essential to creating the flavor of this vegan mushroom ragu recipe.
Sautéing the onions and garlic creates a nice base. Allowing the dried herbs to toast and release some of their essence into the olive oil creates more flavor. And deglazing the pot with wine and burning off the alcohol from the wine are essential. In the end, this revision is far better than the original, and I’m excited for you to give this vegan jackfruit mushroom ragu a try!
Ragù is an Italian meat-based sauce that is typically served over pasta or polenta. While some of the traditional ingredients are kept intact, I definitely took some liberties to create this jackfruit pasta dish.
Jackfruit, dried porcini mushrooms, dried basil, garlic and dried rosemary create the legs of the ragu. Carrots and prunes add a subtle, sweet dimension to counter the acidic overtones of the dry red wine and tomatoes. Overall, it is a rich and flavorful Italian sauce, especially if you like porcini mushrooms.
A few notes…
- ・Rinse off the dried porcini mushrooms before using. Sometimes, they have sand or gritty bits stuck in them.
- ・Adding chopped up prunes may feel really different to you, but chop them small enough, and as they slow cook, they will dissolve in the vegan ragù and deepen the flavors.
- ・ No prunes? Stir in a little sugar or the sweetener of your choice at the end of the recipe (maybe 1/4 tsp), and see how it tastes to you. If it needs a little more, you can always add more!
Please enjoy! And check out more UVK Italian-inspired vegan recipes 💚
Vegan Slow Cooker Jackfruit Porcini Ragu
2 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, coarsely chopped
1/2 – 1 tsp dried rosemary
1 tsp dried basil
½ tsp garlic powder
⅔ cup dry red wine
½ ounce package of dried porcini mushrooms, rinsed and grit/dirt removed
1 cube bouillon (fake beef or vegetable – I used Edward & Sons Not-Beef Bouillon)
1 cup water
6 ounce can of tomato paste
14 ounce can of young jackfruit, drained and shredded (I used Native Forest Organic Young Jackfruit)
2 cups thickly sliced white mushrooms
1 cup thickly sliced carrots
2 dried prunes, finely chopped (see note above)
Salt, to taste
Top with fresh basil and vegan parmesan, optional
1. First, you’ll need to prep the dried mushrooms for the vegan ragu. Soak the dried porcini mushrooms in lukewarm water for 30 minutes or until fully hydrated, plumped and pliable. Drain off the water, and then, rinse the porcini mushrooms to remove any debris.
2. In a dutch oven or large pot, add olive oil, onions, garlic cloves and a pinch of salt. Sauté over medium heat for ~5 minutes or until onions are translucent. Add rosemary, basil, garlic powder and black pepper, and continue sautéing until the onions are golden.
3. Add red wine and the reconstituted porcini mushrooms over medium heat. Allow the red wine to reduce by 50% volume, and stir every now and then. This will deglaze the pot, and also allow the alcohol to burn off. It will happen quickly (within 3 minutes or less). Once the wine is reduced, add the bouillon cube, water and tomato paste. Mix together and remove from heat.
4. Add the sauce, shredded jackfruit, white mushrooms, carrots, and prunes to a slow cooker. Mix thoroughly. Secure the lid, and cook on HIGH for 4-5 hours. Remove the lid.
5. Serve this vegan slow cooker jackfruit porcini ragu over pappardelle pasta (or your favorite pasta!) or on polenta. If using, top with fresh basil and vegan parmesan.
