Vegan Ragout Fin

They call it „Würzfleisch“. To get it clear in the beginning: This recipe refers to my childhood’s memory of ragout fin and the way we ate it back then. Meaning: You will not find any puff pastry and not even fresh mushrooms in it, because they were never part of the recipe at that time. But if you don’t want to eat canned mushrooms, of course you can switch that and use fresh ones. Otherwise, this traditional German recipe is very easily to veganize. Just use soy cream, vegan cheese and substitute meat with soymeat. Since not everybody here is vegan, we want to advice that not every white wine and Worcestershire sauce is vegan, so better check first. Worcestershire sauce often contains anchovies and white wine is often clarified with animal products. Most supermarkets and products declare what is vegan and what is not. Let's start!

R113 Vegan Ragout Fin

Vegan Ragout Fin

4 ramekins
40 minutes



  • 6-8 small soy steaks
  • approx. 500 ml (2 cups) vegetable stock
  • 1 tbsp soy sauce
  • salt
  • pepper


  • 2 cans of whole button mushrooms
  • vegan cheese
  • vegan Worcestershire sauce


  • 3 tbsp flour
  • 4 tbsp vegan butter
  • 300-400 ml (approx. 1.5 cups) veggie broth
  • 250 ml (1 cup) soy cream
  • 4-5 tbsp vegan white wine
  • 1/2 lemon
  • salt
  • pepper
  • nutmeg


  1. The whole fun starts with soy steaks. Pour over with hot veggie broth until covered and let it soak for about 10-15 minutes. Afterwards squeeze out the water and season with salt and pepper. Cut mushrooms in half. Heat up some oil in a large pan and roast soy steaks from both sides. Add a nice shot of soy sauce after 3-4 minutes. Afterwards also add mushrooms and let everything roast together for some more minutes.
  2. Melt vegan butter in a small pot, then stir in flour and keep stirring the whole time so it does not clump. The roux is allowed to bubble a bit, but be careful because it get easily burnt which we don't want, of course. Afterwards add veggie broth and stir in soy cream. Bring to boil and let it simmer for 5 more minutes. Add vegan white wine, the juice of half a lemon and season with salt, pepper and nutmeg and keep simmering for 5 more minutes.
  3. Take out little casserole dishes (if you don't have any, you can also use a big one) and start with soymeat and mushrooms. Afterwards fill up your casseroles with sauce until everything is covered and spread vegan cheese on it.
  4. Let it roast in the oven at 170°C/330°F for 10-15 minutes. As soon as it's ready, let it cool for a few minutes before serving. Drizzle with vegan Worcestershire sauce before serving.
R113 Vegan Ragout Fin
R113 Vegan Ragout Fin
R113 Vegan Ragout Fin

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