Soy ragu with vegetables

By the GetYourMacros team · 18 September 2026

A hearty, high-protein plant-based ragu served as a thick stew with concentrated Italian flavors.

• Time 25 min
• Course Main course
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 75 g Textured soy protein
• 200 g Tomato passata
• 80 g Carrots
• 50 g Celery
• 50 g Onion
• 5 ml Extra virgin olive oil
• 150 ml Liquid vegetable broth

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Hydrate the soy protein in hot vegetable broth for 10 minutes, then drain and squeeze out all excess liquid.
2. Finely mince the carrot, celery, and onion to create a classic Italian battuto.
3. In a non-stick pot, soften the minced vegetables with a splash of water and a pinch of salt over medium heat for 5-6 minutes.
4. Add the rehydrated soy to the pot and toast it for 2 minutes, stirring frequently.
5. Pour in the tomato passata and the remaining broth, then lower the heat and simmer for 15 minutes.
6. Cook until the ragu is thick and spoonable, adjusting the seasoning with black pepper.
7. Finish with the extra virgin olive oil off the heat to preserve its flavor and aroma.

Tips

• Squeezing the soy thoroughly after rehydrating is the secret to a meaty texture that absorbs the sauce.
• This dish is even better the next day and can be frozen in portions for up to 3 months.

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