Vegan Mince and Tatties
Equipment
- Peeler
- Large Pot
Ingredients
- 2 Cups Soya Mince (or equivalent)
- 1 ea Veg stock cube
- 1 ea Vegan beef stock cube
- 1/2 Cup Red lentils (or any lentils you have in your store cupboard)
- 2 ea Carrots
- 2 stalks Celery
- 1 ea Large White Onion (or two if they are small)
- 1/2 Cup Mushrooms
- 3 Ea Garlic cloves
- 4 Ea Potatoes
Instructions
- Chop up the veg into roughly the same size
- Separate the onion and add to the pot. Add a little touch of olive oil and some salt. Temperature should be on low. Add the lid to the pot. After about 15 – 20 mins the onions should be translucent.
- Add the remaining veg and put lid back on. Stir every 10 mins. After about 30 to 40 mins the veg should have reduced in size.
- Boil kettle and add Soya mince to bowl. Mix hot water and veg stock cube and add mixture to mince. Leave to soak for 10-15 mins (this will depend on the manufacturer)
- You can add some Soy sauce to the mince. Once the mince has absorbed the water add to the pot.
- At this stage depending on the mince it might look a wee bit peely-wally. I add some brown sauce, vegan beef stock cube, balsamic glaze, maggi seasoning, dark soy sauce. All these things should make it look more like the traditional brown colour. Add some freshly ground black pepper.
- You can add 1/2 a cup of washed red lentils (this will pack in some more protein). Just check the pot occasionally as the lentils sometime stick to the bottom. Give it a good stir.
- For the potatoes boil for 20 mins in salted water (or until a fork can go into the potato) – Drain water, Put lid back on, add vegan butter of your choice, Let potatoes sit for 5 mins. Mash with potato masher.
Notes
Season to taste
Serve with Irn-Bru
