I’M back with another vegan recipe for Veganuary.
If you are not taking part, you could just be trying to eat less meat and be a little healthier.
Vegan food does not have to be boring, so give this recipes a go and let me know how you get on.
As always, it can be batched and frozen for whenever needed.
The New Year is a good time to start positive habits, such as meal planning.
Every Sunday, look in the freezer and if you have a hectic week ahead, you might opt for batched meals.
On a quieter week, there may be a few nights when you can enjoy cooking.
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Prep time: 5 minutes
Cook time: 20 minutes
- 230g frozen diced onions
- 2 tsp ready-chopped frozen garlic or garlic puree
- 500g meat-free mince
- 2 tbsp olive oil
- 2 tbsp vegan gravy granules
- 2 tbsp tomato puree
- 3 tsp dried mixed Italian herbs
- 140g frozen sliced mushrooms
- 140g grated carrot
- 2 x 400g tins chopped tomatoes
- 500g carton passata
- 2 tbsp yeast flakes (optional)
METHOD: In a large saucepan, fry the onions, garlic and mince together in the olive oil for around ten minutes.
Stir in the gravy granules, 120ml water, the tomato puree and herbs, then cook for a further four minutes over a low heat, ensuring the mince is cooked for the required time.
Add the frozen mushrooms, carrot, chopped tomatoes and passata. Bring to the boil then reduce the heat and cook on a simmer for ten minutes. Add the yeast flakes and season to taste.
Ready to freeze: Simply portion out the mixture into a labelled, sealed freezer bag and freeze flat.
READY TO EAT: Remove from the freezer and defrost overnight in the fridge.
Heat the mince mixture to piping hot in a saucepan for five to ten minutes.
Serve with freshly cooked spaghetti and dairy-free garlic bread.
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