Vegetarian Ragoût de Boulettes

Name: Vegetarian Ragoût de Boulettes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 1 cup cooked lentils (drained and rinsed); 1/2 cup bread crumbs (whole wheat); 1/4 cup grated Parmesan cheese (or vegan alternative); 1 egg (or flax egg for vegan); 2 cloves garlic (minced); 1 tbsp fresh parsley (chopped); 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 onion (chopped); 2 carrots (diced); 2 stalks celery (diced); 2 cups vegetable broth (low sodium); 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp paprika; 1 bay leaf; 1 tbsp cornstarch (mixed with 2 tbsp water)

65 min 4 servings Medium

All Recipes

A hearty vegetarian twist on the classic ragoût de boulettes, perfect for a comforting meal.

Prep

25 min

Cook

40 min

Total

65 min

Servings

Difficulty

Medium

Ragoût de boulettes is a traditional comfort dish, often enjoyed during the cold months. This vegetarian version captures all the comforting flavours and textures of the classic, without the meat. Made with hearty vegetables and a blend of spices, this dish is both satisfying and nourishing. Whether you're a long-time vegetarian or simply looking to try something different, this ragoût offers a delicious alternative to its meaty counterpart.

Ingredients

Servings

Vegetarian Meatballs

Ragoût Sauce

Instructions

Prepare the meatball mixture

In a large bowl, combine cooked lentils, bread crumbs, Parmesan cheese, egg, garlic, parsley, thyme, salt, and pepper. Mix well until combined.

Pro tip: If the mixture is too dry, add a tablespoon of water to help bind the ingredients.

Form the meatballs

Shape the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Pro tip: Wet your hands slightly to prevent the mixture from sticking as you shape the balls.

Cook the meatballs

Preheat the oven to 375°F (190°C) and bake the meatballs for 20 minutes, or until they are firm and golden brown.

Pro tip: Turn the meatballs halfway through baking for even browning.

Sauté the vegetables

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.

Pro tip: Stir occasionally to prevent the vegetables from sticking to the pot.

Prepare the sauce

Add the vegetable broth, tomato paste, oregano, paprika, and bay leaf to the pot. Stir to combine and bring to a simmer.

Pro tip: Scrape any brown bits from the bottom of the pot for added flavour.

Thicken the sauce

Mix cornstarch with water in a small bowl, then stir into the sauce. Simmer for another 10 minutes, until the sauce thickens.

Pro tip: Adjust seasoning with salt and pepper to taste.

Combine meatballs and sauce

Gently add the baked meatballs to the sauce and simmer for an additional 5 minutes to heat through.

Pro tip: Stir gently to prevent the meatballs from breaking apart.

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Tips & Tricks

<ul><li>Use fresh herbs for a more vibrant flavour.</li><li>Shape the balls gently to prevent them from falling apart.</li><li>For a richer taste, let the ragoût simmer longer.</li><li>Pair with mashed potatoes for a complete meal.</li></ul>

Serving Suggestions

Serve this vegetarian ragoût de boulettes with a side of creamy mashed potatoes or crusty bread to soak up the rich sauce. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a great make-ahead option. For a twist, consider adding a splash of balsamic vinegar or a handful of spinach just before serving for added depth and freshness.