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Versatile Megan Mince
Can be used for plant-based Bolognese, Spicy Mince and Lettuce Cups, Shepard's Pie and loads more!
Serves 4|Takes 60 mins
INGREDIENTS:
1/2 cup Flahavan’s Rolled Oats
1/2 cup mung bean sprouts
1/2 cup lentil crimson sprouts
1/2 cup roasted seeds
15g Porcini mushrooms
2 tbsp olive oil
1 medium onion
1 large carrot
2 celery sticks
2 cloves garlic
1 1/2 cups chestnut mushrooms
7g fresh thyme leaves
1 tsp tomato puree
1/2 cup red wine
1/2 cup dried green lentils
1 can chopped tomatoes
1 tbsp Marmite
METHOD:
Prep:
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.
Method:
1. Add chopped vegetables to a large saucepan over low heat with olive oil and cook for 10 mins until softened. Stirring occasionally.
2. 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.
3. Remove lid and stir in Marmite then add in a can of chopped tomatoes, add the sprouts and oats. Cook for the last 10 minutes with the lid off. Season with salt and pepper.
4. Crush the roasted seeds in a mortar and pestle or with a mini blender, add the tablespoon of flaky salt and use as a delicious vegan “parmesan”.
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.
