Example
Vegan Lasagna
New
Green Table
The Annex and Yorkville
Frozen · Serves 2
$22 · $11 a serving
The cook adds a photo of mushroom bolognese as it arrives, packed and labelled.
This is an example listing. Real cooks add their own photos of both.
Mushroom Bolognese
Cremini, walnut and red wine ragù. Spoon it over your own pasta.
- Vegan
- Dairy-free
- Low-waste packaging
New, no reviews yetby Green Table
Made by Joon
Green Table · The Annex and Yorkville · Commercial kitchen
“I wanted a ragù with the same slow, deep flavour my grandmother's had, without the meat. Browning the mushrooms properly is the whole trick, and I do not rush it.”
Joon trained as a pastry cook and makes every cashew ricotta and mushroom ragù from scratch in a shared commercial kitchen. The kitchen is fully vegan, so there is no cross-contact with meat or dairy.
See everything Joon makesThe recipe
How Joon makes it. 30 min active, 1 h cooking, plus cooling.
Ingredients
- 600 g cremini mushrooms, finely chopped
- 100 g walnuts, toasted and finely chopped
- 400 g crushed tomatoes
- 150 mL dry red wine
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 medium onion, finely diced
- 3 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1 1/2 tsp salt
Method
- 1Cook the mushrooms in a dry wide pan over medium-high heat, in two batches, for 10 to 12 minutes each until the water is gone and they begin to brown.
- 2Heat the oil in a heavy pot. Cook the onion, carrot and celery over medium heat 10 minutes until soft and sweet.
- 3Add the mushrooms and cook 5 minutes more, stirring, then add the thyme and salt.
- 4Pour in the red wine and simmer until it has nearly disappeared, about 5 minutes.
- 5Add the tomatoes and walnuts. Simmer gently 35 to 40 minutes until thick and glossy. Adjust the salt.
- 6Cool in a shallow pan set in an ice bath, stirring, until under 5 °C within 2 hours of cooking.
- 7Pack 700 g in each container, seal tightly, label with the date and freeze.
The label on your container
Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.
Guilt Free TakeoutBatch GT-0319
Mushroom Bolognese
Ingredients: Cremini mushroom, walnut, tomato, red wine, carrot, celery, onion, olive oil, thyme, salt.
Contains: tree nuts
- Net weight
- 700 g
- Portions
- 2
- Prepared and frozen
- Oct 19, 2026
- Reheat until
- 74 °C / 165 °F inside
Prepared by
Green Table
The Annex and Yorkville, Ontario
Commercial kitchen
Allergens and diet
Contains: tree nuts
This kitchen also handles wheat, soy, sesame. Cross-contact is possible, and a home kitchen is not an allergen-free environment.
Heating and storing
Keep frozen until you're ready to cook or reheat it.
Thaw overnight in the fridge, or reheat from frozen in a covered pot over low heat, stirring until it loosens. Heat until steaming and 74 °C / 165 °F in the centre. Spoon over freshly cooked pasta or polenta.
Keeps: Freezer: 3 months. Once thawed, keep in the fridge and eat within 4 days. Do not refreeze.
Packaging
Returnable glass jar
Bring the jar back at your next pickup and the cook credits your deposit.
