This is my favourite quick vegan ragu. By adding the new Thompson’s hemp seeds you get extra protein in each serve which is ideal if you’re going meat free. When I’ve made vegetarian or vegan ragu using eggplant before I’ve slow roasted the ingredients to try and amp up the flavour but it turns out there’s a very simple short cut. A short cut that doesn’t compromise on flavour, I promise.

The shortcut? Grating the eggplant instead of just chopping it. You grate it then brown it off with the aromatics like you would with beef ragu and it’s so good! Like, full of flavour. And by adding the protein rich Thompson’s hemp seeds you’re not missing out on the goodness of protein with this ragu either. Hemp seeds are considered one of the most nutritious plants in the world, the seeds are packed full of the same essential amino acids that you find in meat. The seeds contain amino acids, including the essential amino acids that our bodies do not produce. That’s why they’re such a great addition to a vegetarian or vegan diet. Plus, they taste delicious. The hemp seeds add a beautiful mild nutty flavour which compliments the mushroom and eggplant ragu and adds a little texture in each bite.

You all know I’m big on including plenty of healthy fats in my diet. They help me feel full for longer and are so good for your brain. This is why I’m also pumped that hemp products are now widely available in Australia. Thompson’s has launched a new range of hemp products (oil, seeds and wholefood powder) and it’s available at health food stores and pharmacies now. Thompson’s hemp seeds are full of healthy Omega 3, 6, 9 fatty acids which help your body function. As another bonus, they’re a great source of fibre.

I’m so excited to be working with Thompson’s to bring you lovely people some delicious ways to add these nutritious little seeds to your diet, this recipe focuses on using the oil and the seeds in their new range. By using hemp seeds and oil in this dish you take it from a hearty pasta full of vegetables to a really well balanced meal that will keep you feeling full for longer and add so much goodness to your diet.

There seems to still be some old school misconceptions about hemp so just to clarify for anyone that isn’t aware: Hemp foods are not an illegal substance! Yep, they actually have extremely low levels of the psychoactive compound THC (<0.5%) and therefore won’t affect your state of mind. Other than that usual happy, self-satisfied  feeling you get when you eat something delicious, that’s also good for you – or is that just a me thing?!

As a side note: the Thompson’s hemp oil is not suitable for heating so I used extra virgin olive oil to start of the ragu but hemp oil to drizzle over at the end. The Thompson’s Hemp Seed Oil is cold pressed and has this delicate nutty flavour that works really well in pasta dishes like this. It just really enriches the flavours of the ragu.

This ragu comes together super quickly, but also makes delicious leftovers or a vegetarian lasagne filling. If you want to use it in a lasagne, try this recipe and sprinkle the top of it with the Thompson’s hemp seeds for a nutty and crunchy finish. You could also serve it with a simple green salad on the side, dressed with hemp oil and lemon juice.

The capers and olives add heaps of flavour and seasoning so make sure you taste before seasoning to taste at the end.

Serves 4

Ingredients

500g Rigatoni pasta

1 Tbs Extra Virgin Olive Oil

1 eggplant, coarsley grated

1 shallot, finely chopped (optional)

2 cloves of garlic

200g mushrooms, roughly chopped

1/2 cup red or white wine (both work!)

2 Tbs tomato paste

1 can of tomatoes

1 cup cherry tomatoes, halved

1 Tbs rinsed capers, finely chopped

1/4 cup olives, roughly chopped

1 red chilli, finely sliced

1/2 cup basil

2 Tbs Thompson’s hemp seed oil

6 Tbs Thompson’s hemp seeds

Directions

Place a large, deep fry pan on medium high heat and add the extra virgin olive oil. Once hot add the shallots, grated eggplant and garlic and sauté until the onion is soft and the eggplant is just starting to pick up some colour. This should take 5 minutes. Add the mushrooms and sauté for a further 3 minutes to soften.

Next add the wine and cook for a few minutes or until it’s mostly evaporated.

Add the tomato paste and stir to combine, cooking off for a minute before adding the can of tomatoes and cherry tomatoes. Stir to combine and simmer for 15 minutes.

Add the capers and olives and simmer for a further 10 minutes. Add a little water if the sauce is over reducing.

While the sauce is simmering away cook the pasta according to packet directions. Drain pasta and then toss through the pasta sauce along with 1/2 the hemp seeds. Season to taste

Divide amongst 4 bowls top with the Thompson’s  hemp seeds a drizzle of Thompson’s hemp oil, the chilli and basil.

Toss with a fork just before eating!

HH. x

This post was sponsored by Thompson’s.