• 1 small onion, diced
  • 2 garlic cloves, sliced
  • 1 carrot, peeled & finely diced
  • 1 stick celery, finely diced
  • 150g beef substitute
  • 150g mushrooms, chopped
  • 125ml red wine
  • 300g tinned chopped tomatoes
  • 100g borlotti beans
  • 1 bay leaf
  • 4 large courgettes
  • 25ml rapeseed oil
  • 5g sea salt
  • 25g fresh oregano leaves
  • 60g parmesan, to finish

If you’re trying to incorporate more plant-based foods into your diet. Try creatively swapping out some meat with delicious plant-based proteins in your favourite meals, every effort counts. This recipe for ragu with spiralized courgette is a delicious meal for all the family.


  1. Make the ragu; sweat the garlic, onions, celery and carrot in a little oil and a large pinch of salt.
  2. Increase the heat, add the beef substitute, mushrooms and bay leaf and cook until browned.
  3. Add the wine and reduce by half.
  4. Add the tinned tomatoes and simmer for 60 minutes. Then add the borlotti beans and continue to simmer for a further 30 minutes.
  5. Using a spiralizer, shred the courgettes.
  6. When the ragu is ready, place the courgette spaghetti in a bowl and mix through the hot ragu.
  7. Portion into bowls and top with fresh parmesan and some fresh oregano leaves.

More from Daryll Young
View more recipes