This vegan recipe is incredibly tasty, easy to make and full of plant-based protein. A perfect recipe for winter dinners, if you have leftovers great for lunch. You can always make a big pot and freeze it for later on!
For the Veggie Mince:
- 1 onion (chopped)
- 3 tablespoon olive oil
- 1 cup Plant-Based Mince of your choice
- 2 tablespoon browning or Dark Soy Sauce
- 1 teaspoon vegetable salt
- 1 teaspoon cracked black pepper
- 1 cup chopped or grated tomato
- 1 chopped carrot, half chopped celery stick
- 2/3 cup Frozen Peas
- 2/3 cup frozen sweetcorn
- 2 tablespoon gravy granules
For the Mashed Potatoes:
- 5 large potatoes
- 2 tablespoon butter or vegan butter
- 1/2 cup non-dairy cream
- Sea Salt and Black Pepper to Taste
INSTRUCTIONS
Peel and chop the potatoes and add them to a pot, cover with hot water. Cook for around 20-25 minutes until the potatoes are soft
Place onion, carrot and celery in a medium pot with the olive oil and sauté until softened.
Then add in the plant-based mince of your choice and sauté another 5 minutes
Add in the chopped tomato and browning or dark soy sauce
Mix gravy granules in half cup of the warm water and add into the mixture
Add the frozen peas and sweetcorn and cook for another 15 minutes on a slow heat
When the potatoes cooked, add the vegan butter and plant-based cream mash it up, add salt and black pepper to taste.
Preheat the oven to 200°C.
Add the veggie mince to a pie dish and smooth down.
Top up with mashed potatoes and smooth them down. Use a fork to create ridges in the mashed potatoes.
Place into the oven to bake for 20 minutes
Enjoy
