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Pressure Cooker Vegan Arrabiata Ragu

  • Author: Annie
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 30

Ingredients

Scale

“Meat”

  • 1 1/2 cups soy curls
  • 1 Tbsp. nutritional yeast
  • Pinch each of –
  • dried marjoram
  • dried basil
  • dried oregano
  • dried thyme
  • fennel seeds
  • ground black pepper
  • red pepper flakes or cayenne
  • Hot water to cover

Sauce

  • 1 large onion, roughly chopped
  • 34 cloves garlic, minced
  • 1/2 cup dry red wine
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. anise seeds
  • dash red pepper flakes
  • 1 Tbsp. tomato paste
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can quartered artichoke hearts, rinsed
  • 1/2 cup French lentils, rinsed
  • 1/2 cup kalamata olives, chopped
  • 1 heaping Tbps. capers
  • Soy curl “meat” + soaking water

Instructions

Prepare the soy curl “meat”

  1. In a medium-sized bowl, add the soy curls and the herbs/spices. Pour very hot/boiling water to cover, stir and let sit for 10-15 minutes.
  2. Drain the soy curls, but reserve the water. Roughly chop the soy curls into small pieces (or pulse a few times in a food processor). Set aside.

Prepare the sauce

  1. Using the (low) sauté function of your pressure cooker, cook the onions and garlic in water for a few minutes – just until turning translucent.
  2. Add the red wine and cook for about 5 minutes, letting some of the wine cook off. Then stir in the herbs and tomato paste. Cook another minute. Add the remaining ingredients (including the soy curl “meat” and the water they soaked in) and cover the pressure cooker. Change the setting to pressure – selecting 20 minutes of cooking time.
  3. Let the cooker depressurize naturally. Taste the sauce and adjust for seasoning. Serve over piping-hot, freshly cooked noodles.

Notes

  • Total time includes time for the cooker to release pressure completely.

Nutrition

  • Serving Size: 6
  • Calories: 196
  • Sugar: 6
  • Sodium: 3870
  • Fat: 2
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 32
  • Protein: 13
  • Cholesterol: 0