I use meat substitutes at least once a week in my meal planning. I think they allow you to be more diverse in your recipes, they keep my non-vegans (mostly) happy and they allow me to cook some of my old favourites from my pre-vegan days.
It’s worth checking those labels though as the majority of pre-prepared foods that are “vegetarian” are not vegan. Most contain Egg and/or Dairy.
Mince is the meat substitute that I use most often, generally in a Spag Bol, Shepherds Pie, Moroccan Mince and Chilli. My favourite vegan mince is by a brand called Meat The Alternative (it’s a shame that all of their other products aren’t suitable for Vegans though). Other Vegan Minces – Linda McCartney, Tesco own brand, Frys, Sainsbury’s Own brand, Morrison’s Own brand, Asda Own brand.
Today’s Vegan Inspiration
I recently made this for my folks when they came for Sunday Dinner and it went down very well!
You will need:
- Half a bag of Frozen Vegan Mince (I used Meat the Alternative)
- 2 medium carrots, peeled and sliced
- 1 cup of frozen peas
- 4 tbsp. of Bisto Original Gravy (yes it really is Vegan)!
- 2 tbsp. of tomato puree
- 1 white onion
- 1 tbsp. of coconut oil or rapeseed oil
- 1 tsp of basil
- 1 tsp of oregano
- 1 Swede
- 1/4 cup of non dairy milk
- 4 medium size potato’s suitable for mashing
- Cut up the swede and potatoes, put in a pan, cover with plenty of water and bring to boil. Turn the heat down to simmer and cook until soft.
- Whilst the potatoes and swede are cooking. Peel and dice up your onion. Add it to a oven proof large pan with the oil and cook on the lowest heat until the onion is soft and transparent.
- Add the tomato puree and herbs, stir in and continue to cook on the low heat.
- Add the Bisto to a a jug and fill with boiling water to make 800ml of gravy. It should be reasonably thick. Add to the onions, increase the heat and stir.
- Add the peas, carrots and frozen mince. Continue to cook until boiling, then reduce to a simmer for 5 minutes.
- Turn the oven on to heat up.
- When the swede and potato are soft, take them off the heat, drain and then mash. Add the non dairy milk and mix in well.
- Take the pan off the heat and top with the mash. (If you don’t have a pan that is oven proof, put the mince mix into a casserole dish and then top with mash).
- Bake in the over for 20-25 minutes of until the top of the mash is just starting to catch and is golden and crispy.
- Serve with green veg and enjoy!