Savory mince is a simple, versatile comfort food. Perfect for evenings where you want something big and nutritious but don’t want to be standing in the kitchen. It’s the kind of recipe that feels like you’ve made a lot more effort than you have and it’s worth the extra time to make it perfect.
The combination of Vegetables works perfectly in this recipe with the flavour of the Sweet Potatoes. It proves a slight but not overpowering sweetness which adds another layer to the flavours in this dish. Plus, all of the ingredients makes it look so pretty on the plate.
- 2 tbsp Olive Oil
- 1 Broccoli Stalk Peeled and finely chopped
- 1 Red Bell Pepper
- 8 Chestnut Mushrooms
- 2 Large Carrots Peeled and finely chopped
- 1 Large Sweet Potato Cut into good-sized chunks
- 1 Red Onion
- 3 Celery Stalks
- 50 g Frozen Peas
- 3 Cloves of Garlic Finely Chopped
- 450 g Meat-Free Mince
- 2 tbsp Tomato Puree
- 2 tbsp Gravy Granules Red original Bisto is Vegan
- 1/2 tsp Paprika
- 1 tsp Sage
- 1 tsp Thyme
- 1 tsp Oregano
- 1/2 tsp Marmite Optional
- 1 tbsp Liquid Smoke Optional
Prep all your Vegetables and add to the pan. Cook for 10 minutes with the Olive Oil.
Add the mince and stir.
Add the Tomato Puree, Gravy Granules, Paprika, Sage, Thyme, Oregano, Marmite and Liquid Smoke. Stir thoroughly.
Add enough hot water to cooker all of the vegetables. Add Salt & Pepper.
Simmer on a medium heat with the lid on for 35 minutes.
Take the lid off and cook for 10 minutes more.
Add your pre-cooked rice. Cook on a low heat for a further 5 minutes.
Serve immediately. Leftovers will be good for the next day.
Please be advised, calories are estimates and your ingredients may vary from mine.
For more recipes like this visit www.wallyjay.com