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Mushroom, Celery Root, and Spinach Ragu

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As the nights get colder and winter approaches, we all want an evening meal that’s hearty and filling. My mushroom, celery root spinach ragu definitely fits the bill.

Made with healthy, whole-food ingredients, this tasty vegan version of an Italian classic will fill your belly and warm your soul!

Ragù was created by Alberto Alvisi in the 18th century. He was the cook to the Cardinal of Imola. The success of his recipe soon took off and was replicated throughout Italy.

Traditionally, ragu is a meat-based sauce served with pasta. In this recipe however, ragu goes vegan and mushrooms do a wonderful job of giving lots of earthy flavor and meaty bite.

Mushroom, Celery Root, and Spinach Ragu

In our house, we like to eat this ragu served with a big helping of creamy mashed potatoes or polenta, but feel free to stick with tradition and serve it up with your favorite pasta.

Want more Italian style recipes? Give these a try:

Eggplant Cacciatore

Roasted Potatoes Gremolata

Asparagus Risotto with Mushrooms

Make your own fresh vegan pasta

Vegan Butternut Squash Risotto

20 Delicious Vegan Pasta Recipes

Remember, if you give this mushroom, celery root and spinach ragu a go, come back and leave me a comment to let me know how you found it.

You can also tag us @One_Bite_Vegan on Instagram. We love to see what you’re cooking in the kitchen!

Mushroom, Celery Root, and Spinach Ragu
Mushroom, Celery Root, and Spinach Ragu
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5 from 1 vote

Mushroom, Celery Root, and Spinach Ragu

With healthy and whole-food ingredients, this Mushroom, Celery Root, and Spinach Ragu recipe makes a hearty dish for the colder nights.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Comfort Food
Cuisine: Italian
Keyword: Mushroom, Celery Root, and Spinach Ragu
Servings: 6 people
Calories: 118kcal

Ingredients

  • 8 ounces mushrooms sliced or chopped
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 celery root peeled and chopped
  • 3 cups spinach
  • 2 tomatoes chopped
  • 1 cup white wine
  • 1 cup vegetable broth
  • 1 tbsp fresh rosemary chopped
  • salt & pepper to taste

Instructions

  • In a large skillet or pot, add the mushrooms, onion, carrots, celery, garlic, celery root, vegetable broth, chopped rosemary, and white wine. Bring to a boil and reduce to a simmer.
    Simmer for about 20 minutes or until the vegetables are tender.
  • Add the spinach and tomatoes. Stir to combine. Turn off the heat. Check and adjust seasoning.
  • Spoon over cooked polenta or mashed potatoes.

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 752mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5228IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 2mg

5 comments… add one
  • jacquie Sep 13, 2019 @ 14:29

    Why not just have it as a soup? It looks delicious on it’s own or do you think it really needs to be served over something? thanks.

    • Kevin Schmidt Sep 17, 2019 @ 21:11

      Hey Jacquie,
      I think it would be great as a soup… I like the way you think! Give it a go and let me know what you think!

  • Barbara Wrigley Sep 16, 2019 @ 5:16

    There is a note on my screen showing One Bite Vegan Magazine, subscribe for free.
    Is this for the magazine, or your blog? I ask because when I pressed the subscribe for free section, the information came up that each magazine was 0.99c.
    Just asking. So if you can clarify I would be grateful. Thankyou🤔

    • Kevin Schmidt Sep 17, 2019 @ 21:13

      Hi Barbara,
      The image for the free subscription will automatically unlock a free year subscription when you click the image on the device you will read the magazine on. Enjoy!

  • Zirve Gadsby Nov 5, 2019 @ 11:29

    Hi, I cooked the recipe, I added red and green peppers instead of carrots, added tomato paste instead of tomatoes and used half a cup organic apple vinegar instead of wine. It is delicious!!! No oil or salt, it is very tasty and rich! Thank you for the recipe!!!

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