Morgans Veggie Ragu Recipes

MORGAN'S VEGGIE RAGU

Morgan's Veggie Ragu image

My incredible sister Morgan set a standard of kindness, generosity, and straight-up humanity that I try hard to honor and exemplify every day of my life. She was also a lasagna thief. When we'd all get together I never wanted her (as the only vegetarian in the group) to be forced to eat only the side dishes around a big meaty main course. So I'd make a giant veggie lasagna to add to the spread. I can't tell you how many times she'd have just one slice and then take the whole thing home! I'd be standing there like, "Yeah, sure, Morgan, take the entire lasagna home with you. That's just what I meant for you to do." Aw, well, little sisters, right? This one's for you, Bips. The biggest problem with most vegetarian lasagnas is their texture. All mush. The trick for kickass vegetarian lasagna is to roast all the liquid out of the vegetables before they get anywhere near the noodles. Use this ragu in place of meat ragu. And don't be surprised when your sister swipes the leftovers.

Provided by Guy Fieri

Categories condiment

Time 55m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 Japanese eggplant, cut lengthwise into 1/4-inch-thick strips
1 small yellow squash, cut lengthwise into 1/4-inch-thick strips
1 small zucchini, cut lengthwise into 1/4-inch-thick strips
1 red bell pepper, seeded and cut into 1/4-inch-thick slices
1/2 fennel bulb, cut into 1/4-inch-thick slices
4 celery stalks, cut crosswise into 1/4-inch-thick slices
1 carrot, cut into 1/4-inch-thick coins
1 small onion, sliced into thin wedges
4 cups chopped kale leaves (ribs and stems removed)
2 garlic cloves, minced
1/2 teaspoon red chili flakes
1 tablespoon chopped basil
1 tablespoon chopped marjoram
1 tablespoon chopped oregano
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
7 or 8 turns freshly ground black pepper
One 28-ounce can crushed fire-roasted tomatoes, with their juice

Steps:

1.Preheat the oven to 425 degrees F.
2.Place the eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine. Spread the vegetables out on two large roasting pans and drizzle with the olive oil. Season with salt and pepper. Roast for 10 to 12 minutes, until well charred. Spoon the crushed tomatoes over the vegetables and bake until browned and bubbly, 10 to 12 minutes. Set aside to cool.
3.Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency.

MORGAN'S VEGGIE PATTIES

Morgan's Veggie Patties image

Provided by Guy Fieri

Categories main-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg

Steps:

In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

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