Photo by Bill Bettencourt, Property of Fair Winds Press
This is definitely not the ragu from your supermarket shelves! It’s a great meal to transition hard core meat eaters into a meatless night. And, of course, serve to all your omnivore friends. (I define omnivore as a person who eats tofu and meat.)
If you are watching your fat or calorie intake it’s the perfect topping for pasta or grilled polenta. You can just buy a tube of polenta and slice it, then crisp it in the oven or on a grill.
You do need to cook the veggie sausage ahead of time, so why not go ahead and sauté the onions too? It does take more time, but trust me it’s worth it.
This recipe makes enough for a dinner party and still have leftovers. The best thing is that it freezes great. You can freeze in ice cube trays to have a quick cooking single serving size. Once the cubes freeze, just pop them out into a ziplock bag.
Slow Cooker Meatless Sausage Mushroom Ragu
Ingredients
- 1 tsp. olive oil
- 1 onion, minced
- 3 cloves garlic, minced
- 1 package Gimme Lean Sausage
- 2- 28 oz cans of organic crushed tomatoes
- 16 oz crimini mushrooms, chopped
- 2 large portabella mushrooms, chopped
- 2 Tb fresh basil, or 2 frozen cubes from Trader Joe's
- Fresh ground pepper to taste
- 1 Tbl. balsamic vinegar
- 2 – 3 Tbl. red wine or port wine
Instructions
- The night before:
- Heat olive oil over medium heat in a large skillet.
- Add onions and sauté until translucent. In the same skillet that you cooked the onions, now cook the package of Gimme Lean.
- Chop it with a large spatula as you cook to break it up into sausage crumbles. It will be fairly sticky until it browns. It's less mess to slice it into patties first and break apart after you flip them.
- In the morning:
- Combine all the ingredients (except for wine) in your slow cooker and cook all day on low.
- Add water if it needs it, extra seasoning and the wine about 10 - 15 minutes before serving.
Nutrition Information
Amount Per Serving Calories 521Saturated Fat 3gCholesterol 18mgSodium 1038mgCarbohydrates 81gFiber 17gSugar 41gProtein 30g
Melissa says
This sounds divine. Can I substitute TVP(Veggie Ground Round) for the sausages?
I found your blog through the make it From Scratch carnival and i am so happy. Good vegetarian crock pot recipes that are not bean soup are hard to find. Thanks!
Kathy Hester (geekypoet) says
Melissa,
You can use Veggie Ground Round with no problem. I like the spices in sausage so I would add some sausage spices to the mix. I’m sure it would be fine without it though.
Tiffanee says
This recipe sounds devine! Love the blog. Thanks for visiting and sending me here.
Ginger @ Crock Pot Recipe Exchange says
This looks so Yummy! Thanks for sharing at Slow Cooking Saturdays Recipe Swap. Hope to see you next week for crock pot Turkey recipes 🙂
Claudia Host says
Can you make this in an instant pot on the slow cooker setting? Loved your interview with Jeremy from PBwithJ!
Kathy Hester says
This recipe you can! Do not cooke dry beans or bake in the IP on the slow cooker setting. I have an article about it here: https://plantbasedinstantpot.com/slow-cook-in-your-instant-pot/