Versatile Veggie Mince
This can be used in so many dishes, from a pasta topping to the filling of a lasagna or shepherd's pie. Use whatever ingredients you have to hand that fit the bill.
The cooking time depends on what you use to make the mince - TVP and red lentils will be soft when 20 mins is up, other lentils will take 40 mins or so, but have a particularly lovely flavour of their own.
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Ingredients
- olive oil
- chopped onions
- tin of tomatoes in juice
- garlic
- veg stock or miso
- chopped apple or apple juice
- hot water
- soya milk
- herbs and pepper (no salt as some of other ingredients are salty)
- your mince base, which consists of one or more of: veggie mince, dry green/puy/red lentils and a lesser amount of tinned other beans/pulses. My favourite is half mince half lentils.
Method
- soften onions in olive oil, then add garlic and spices a few minutes before adding everything else
- Add liquid ingredients slowly as required to get a slushy but not watery consistency - mince and lentils will slowly absorb about 1.5-2 times their volume in water. Do not allow to stick or dry out.
- Ready when the 'mince' is soft.
About
Type
Timings
- Preparation: 15 minutes
- Cooking: 40 minutes
- Total: 55 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
