I’m not the best at following recipes from books or online.
I never have exactly the right ingredients, always substituting things that are a bit alike – nutmegs just like chilli powder, right? – and I always want to throw everything in, even that ‘nearly off’ carrot – waste not want not.
My step-dad on the other hand is the KING of perfecting recipes. My mum and I joke that his forte is 3 main meals – sausage and mash, roasted Mediterranean vegetables and this mince for all occasions.
Whilst we do joke about his lack of variety we are deep down always very happy when he cooks any of these amazing three dishes for us.
So this recipe I’ve chosen to share from my step-dad is one that I follow, spot on, changing nothing at all because it is just so blooming perfect.
Vegan Magic Mince
Feeds a small army but there will be no waste, I promise you that
1 bag of meatfree mince (we use supermarket own soya mince, but whatever your preference is use that)
1 tin of tomatoes, chopped
1 carton of passata (or another tin of tomatoes & ½ a tin of water)
1 vegetable stock cube
2 cloves of garlic
2 tin of mixed beans
2 tablespoons of dried mixed Italian herbs
5 or 6 sundried tomatoes
2 tablespoons vegan pesto
2 x teaspoons of gravy granules (we use bisto original but again any vegan friendly will do)
The instructions are basic of what to do next – perhaps this is why I can follow it. You basically, chuck it all in a large saucepan – adding about ½ a pint of boiling water (you want everything to be covered in liquid) and cook on a super low heat, with a lid on for at least an hour.
Remember to stir every five minutes or so to avoid sticking.
Once it’s done the fun really begins and you’ll see just how versatile this ‘magic’ mince can be:
Spaghetti bolognaise: just as it is teamed with pasta or spiralised carrots and courgettes.
Lasagne: layer the mince as it is with dried pasta sheets with vegan cheese sauce and bake
No shepherds involved pie: just as it is topped with mash and grated vegan cheese and bake.
Chilli ‘sin’ carne: I add a large glug of chilli sauce and have it with white rice.
Magic nachos: Add the chilli sauce and pile on top of tortilla chips, with fresh avocado and grated vegan cheese
Tacos: Add the chilli sauce and pile into taco shells topping with shredded lettuce and chopped tomatoes
Oh my pie: just as it is, place in a deep dish, top with pastry and serve with chips, peas and gravy.
Just some ideas, I hope they inspire – I’d love to hear any more you have.