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Shiitake mushroom ragout with tomato and ginger – the one and only answer to all your hungry problems.
Hi there! Welcome back to another recipe here at Vegan.io. If you are new, welcome aboard. We look forward to sharing this journey with you. Okay, let’s talk food. In particular, this amazing ragout dish! I use to think there was only so many ways you could cook tomato and mushrooms, but that can get pretty boring. So I have invested some time into creating different ways to use the same ingredients.
I really have a soft spot for this recipe. In creating it, I wanted to keep the fresh flavors of the ingredients at the forefront and try not to overwhelm the dish. By letting the vegetables bring their own unique flavors and simply enhancing these with a few other ingredients, we get this wonderful, mouth watering meal.
To make this recipe, you will need just 7 ingredients and 20 minutes. It doesn’t get much easier than that!
Mushrooms and tomatoes start our dish off, giving a good dose of vitamin D, vitamin B6, protein, dietary fiber, potassium, vitamin C, and vitamin K (just to name a few). In fact, these 2 ingredients have such an impressive nutritional value, you wouldn’t need to put anything else onto your plate! But we will, because it tastes much better that way.
We then add in onion, sesame oil, ginger, soy sauce, and bread. Together, these ingredients provide us with carbohydrates, biotin, copper, folate, magnesium, as well as an additional source of protein and dietary fiber.
The shiitake mushroom ragout with tomato and ginger is the perfect meal for lunch or dinner because it’s:
I highly recommend eating this soon after cooking it for freshness and the best taste. However, if you do need to store this dish after cooking it, you can do so by placing it in an airtight container and putting it in the fridge for up to 24 hours. Remember to heat it thoroughly before consuming.
There you have it – the shiitake mushroom ragout with tomato and ginger. I hope you have enjoyed this recipe. I will see you next time!
Liked this recipe? Why not head over and check out some of our latest recipes for more lunch and dinner inspiration! Here are some of my favorites – the Pumpkin, Avocado and Buckwheat Bowl and the Stuffed Tomatoes with Quinoa and Almond.
For the mushrooms
For the onion
For the tomatoes
For the seasoning
For the bread
|Amount Per Serving|
|Calories 348||From Fat 93|
|% Daily Value*|
|Total Fat 10g||15.86%|
|Saturated Fat 2g||7.55%|
|Trans Fat 0g|
|Total Carbohydrate 51g||16.86%|
|Dietry Fiber 12g||46.68%|
|Vitamin A 1242.57IU||24.85%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.96mg||47.82%|
|Vitamin C 25.94mg||43.23%|
|Vitamin D 30.62IU||7.65%|
|Vitamin D2 0.68µg|
|Vitamin D3 0µg|
|Vitamin E 1.12mg||3.74%|
|Vitamin K1 (phylloquinone) 13.7µg||17.13%|
|Pantothenic acid 3.16mg||31.61%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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