A hearty, delicious, satisfying and good any day of the week dish. Full of natural ingredients that are nutritious and tasty and easy to create.
Serves 4
Ingredients
1 cup dried soya mince or if you are going ‘soy’ free, use a cup of cooked lentils/beans
1 tbsp tamari (gluten free soya sauce)
8 medium potatoes: peeled, chopped in half
2 tbsp tomato puree
2 stalks celery: finely sliced
1 tbsp olive oil
1 carrot: peeled and cut into small pieces
10 mushrooms: quartered
1 cup frozen peas
1 cup vegetable stock
1 tbsp corn flour
Salt & pepper to taste
Method
- Soak the soya mince with 2 cups of just boiled water adding 1 tbsp of tamari
- In a sauce pan boil the potatoes in salted water until tender. Mash with 1 tsp coconut oil and 1/4 cup plant-based milk
- In another sauce pan, add the olive oil and gently sauté the other vegetables, except the mushrooms & peas
- Add the soya mince and sauté for 5 minutes (if going ‘soy-free’, add the lentils/beans at this stage)
- Add the mushrooms and sauté for 5 minutes
- Add the stock and corn flour and mix until corn flour has dissolved
- Add salt and pepper
- Add tomato puree
- Add peas
- When the vegetables are ready, put them in a oven proof dish
- Cover with the mash potatoes and bake in the oven for 30 minutes, until the potatoes are golden brown
- You can top with some vegan cheese to give it that extra creamy crispy topping
- Serve with a mixed green leaf salad and a lemon and olive oil dressing
This recipe works well in individual pie/casserole dishes and once cooled, can be covered and frozen to be used at a later date.