Written by McDonald, T. | Date 2nd of June 2022God save the Queen and the animals too! This is vegan jubilee dish number 2 and it is just as great as the first! Most of us love a great stew because it is comfort food and just so yummy. Rule Britannia!
- I used dry Savoury Soya Protein Mince from Holland & Barrett, but can use any type of vegan mince including the realistic vegan mince in the supermarkets. I have seen many great mock mince meat including some from Vivera.
- The Meatless Farm Plant Based Mince,
- Richmond Meat Free Vegan No Beef Mince,
- Garden Gourmet Plant Based Mince,
- Beyond Meat Plant Based Mince.
- I used dry green lentils. Although you don't have to use dry lentils, it is best to use green lentils rather than red. The green ones have more body and are bigger.
Serves 2 -3
Time about 20 minutes or less
- Soya Protein Mince (I used dry) x 1/3 cup
- Green lentils (I used dry) x 1/8 cup
- British Carrot, diced x 1 medium to large
- British Courgette, diced x 1/2
- British garden peas x 1/4 cup
- British Onion, diced
- British Mushroom, diced
- Tomato paste x 4 -6 tbsp
- Garlic paste x 3 tbsp
- Vegetable stock x 300ml
- Balsamic vinegar x 2 tbsp
- Mixed herbs x 1 tsp
- White pepper x 1/2 tsp
- Salt x 1 tsp
- Wash and then boil the green lentils for 20 minutes or as per instructions on the packet.
- Fry the onion until onion is translucent in a suitable sized saucepan with a little oil
- Add the other veg.
- Soak the Soya Protein Mince in the stock for 5 minutes. Add more boiling water if needed.
- Add the socked soya mince and to the saucepan.
- Stir in the garlic and tomato pastes.
- Stir in the salt, pepper and mixed herbs.
- Let simmer on a low heat for about 10 minutes
The results are amazing! Serve with new potatoes and more veg like cabbage or broccoli.