VERSATILE VEGAN MINCE

Make this mince then just use it as a base to enjoy a variety of delicious dishes. Can be used for plant-based Bolognese, Keema Curry, Sloppy Joes, Spicy Mince and Lettuce Cups, Shepherds Pie, Moussaka, Tacos, Kebabs and loads more!

INGREDIENTS (SERVES 4)

15g Porcini mushrooms

2 tbsp olive oil

1 medium onion

1 large carrot

2 celery sticks

2 cloves garlic

200g chestnut mushrooms

7g fresh thyme leaves

1 tsp tomato puree

100ml red wine

125g dried green lentils

1 tin chopped tomatoes

1 tbsp Marmite

1 packet (180g) Good4u Lentil Sprout Mix

100g Flahavan’s Organic Jumbo Oats 1 packet Good4u Garlic and Herb Salad Topper

Method

1. Pour 500ml of boiling water over the dried mushrooms, leave to soak. Put onion, fresh mushrooms, garlic, carrot and celery in bowl of food processor and pulse until roughly chopped or chop by hand.

2. Add chopped vegetables to a large saucepan over low heat with olive oil and cook for 10 mins until softened. Stirring occasionally.

3. Chop up the soaked mushroom (keep the soaking water) and add to saucepan with tomato puree, dried herbs, red wine and thyme and cook for about 7 minutes until the wine has reduced by half. Add the mushroom water and bring heat up to a simmering boil. Add the lentils, cook for 10 mins then reduce to a simmer with lid on for 20 mins.

4. Remove lid and stir in Marmite then add in a tin of chopped tomatoes, Lentil Sprout Mix and Jumbo Oats. Cook for the last 10 minutes with the lid off. Season with salt and pepper.

5. Crush the Garlic and Herb Salad Topper in a mortar and pestle or with a mini blender, add the tablespoon of flaky salt and use as a delicious vegan “parmesan”

6. The mince will keep brilliantly covered in the fridge for 4 days and also freezes perfectly for up to 3 months. Just microwave to defrost! Consume immediately. Do not refreeze.