This is a super easy family dish which requires little effort. I use a sunflower based vegan mince in this recipe but you could substitute this for cans of cooked lentils instead.
Difficulty – Easy
Time – 15 minutes preparation, 30 minutes cooking
What’s good about it?
Sunflower mince is a great alternative to soy mince and a great source of plant based protein. Alternatively use cooked canned lentils – packed with fibre, protein, B vitamins and iron.
- If using the sunflower mince soak in warm water for 10 minutes then drain. Soak the dried mushrooms in the warm water for 10 minutes then drain reserving the water. Finely chop the mushrooms.
- Heat the oil in a large saucepan. Saute the onion, garlic, celery and carrots for 5 minutes. Add the mushrooms, paprika, chilli, salt, pepper, stock cube, mince (or canned lentils), drained mushrooms, reserved liquid, canned tomato and tomato puree. Stir well and simmer covered for 30 minutes. Add a little extra water if needed.
- Season to taste then serve with cooked pasta.
Did You Know?
Using dried mushrooms provides a rich, earthy flavour to the dish. If unavailable add a dash of vegan Worcestershire sauce or soy sauce.
2 dried porcini mushrooms soaked in 100ml boiling water for 10 minutes
100 g sunflower mince or 2 cans of cooked lentils
1tbsp olive oil
1 onion, finely diced
1 garlic clove, crushed
2 celery stalks, diced
1 carrot, diced
4 button mushrooms, diced
1 tsp smoked paprika
1/2 tsp chopped red chilli
Pinch of sea salt
1 vegetable stock cube
2tbsp tomato puree
2 x 400 g / 28 oz tins chopped tomatoes