This recipe should serve 3 – 4 people. You may find you have slightly too much veggie mince if so then simply add some more spices and chili to the left over mince for an easy lunch time chili 🙂
140g Veggie mince (Soya, Quorn, etc)
450 ml Vegetable stock
1 clove Garlic
1/2 Red pepper
800 g chopped Tomatoes
1 tbsp Tomato puree
Seasoning (I used salt, pepper, celery salt, oregano, mustard seeds and paprika)
A dash of Balsamic vinegar
A dash of Worcestershire sauce
650 g Sweet potato (peeled)
A dash of milk
Dice the onion and pepper and crush the garlic. Place them all in a large saucepan and soften. Add the veggie mince. Add the tomato puree, chopped tomatoes, balsamic vinegar (only a dash!), Worcestershire sauce and all the seasoning. Leave it to simmer for as long as possible – the longer the better.
Meanwhile chop the sweet potato and place in a pan of water. Bring to the boil and simmer until soft. Drain well and then mash – adding seasoning and a dash of soya milk to give a smooth mash.
Place the cooked mince in a large dish, fork the sweet potato mash over the top. Place in the oven (approx 180 C) before serving to brown the top slightly and heat through. Serve with veg of your choice!