pan: cook in a saucepan on a medium heat stirring often until heated through.
waste hack: leftover ragu works really as a burrito by adding the filling to a soft white tortilla with the addition of some chopped fresh tomatoes or salsa.
serves 2-4 people.
what you’ll need:
250g symplicity ragu
250g rice
50g red kidney beans
20g pickled jalapeños
30g chipotle paste (preferable, but any chilli sauce is good)
1 x avocado
1 x lime
1/2 red onion diced
small bunch coriander
50ml plant-based yogurt
method:
serves 2-4 people.
what you’ll need:
500g symplicity ragu
1 tbsp sunflower oil
1 x large onion, chopped
100g peas
2-3 medium carrots, chopped
15ml vegan worcestershire sauce
500g king edward or maris piper potato , peeled and cubed
75ml oat milk
2 tbsp extra virgin olive oil
mash:
filling:
serves 2-4 people.
what you’ll need:
200g symplicity ragu
50g peas
200g diced cooked potato
2 tsp garam masala powder
1 tbsp chopped coriander stalk
1 tsp diced fresh ginger
packet of samosa or spring roll wrappers
method:
serves 2 people.
what you’ll need:
250g symplicity ragu
100g symplicity garlic and basil sauce
dried lasagne sheets
50g toasted rice powder for topping
5g chopped parsley
method:
1. spoon one quarter of the ragu into the dish and spread out in an even layer. sprinkle over some chopped parsley.
2. drizzle over roughly 70g garlic and basil sauce and cover with a layer of lasagne sheets.
4. repeat until you have 4 layers of pasta.
5. cover with the remaining garlic & basil sauce.
6. top with rice powder then bake for 40 mins at 180oC, or until the pasta is cooked and the top is golden brown. garnish with chopped parsley.