Cheesy Vegan Mince
2 cups TVP (textured vegetable protein, made from soy, replace with button mushrooms for soy-free)
2 cups hot water, or heated vege stock
1 cup of diced green leek tips (green leaves of leek are FODMAP friendly)
1 cup grated carrot
1 can rinsed cannellini beans (these beans must come from a can and be thoroughly rinsed to ensure they are FODMAP friendly)
1 tbsp oil
1 large jar plain tomato Passata (or 2 tins of tomatoes blended)
1/4 tsp salt
1/4 tsp pepper
1 tsp smoked paprika
Sprinkle of Angel Food parmesan to garnish
Combine TVP & hot water in a bowl, let sit for 10 minutes until light and fluffy and set to one side.
Put oil in a frying pan and place on medium heat. Add diced leek and grated carrot. Stir for one minute then add seasonings (if you prefer some heat you can also add some cayenne pepper).
Continue to cook veggies for 2 minutes or until carrot is soft.
Add TVP, this should now have soaked up all the water/stock so it’s nice and light. Stir through, until TVP begins to brown.
Add jar of Passata and stir through the mince. Then crumble your Angel Food cheese and add it through the mince, stirring until it has melted through.
Serve hot, and sprinkle with extra Angel Food cheddar or mozzarella, Angel Food parmesan (especially the smoked one!), a dollop of coconut or almond yoghurt, and fresh coriander. It’s also perfect with corn chips, mashed potato, baked into a pie, as a lasagne filling or on its own!
If you’d like to bulk up the recipe you can add all of your favourite veggies! Some of my favourites include green beans, mushrooms, peas, corn, capsicum or even kumara.
*If you have a soy allergy replace the TVP & water with 4 cups of diced mushrooms!