This is a great alternative to the meat-based stews so many eat. We still want that feeling that brings people together and what better way than offering up something even those meat-eaters crave. This is certain to feed a family. Enjoy for dinner or anytime. Ingredients: 4 potatoes, peeled and cubed water 2 tablespoons nondairy milk (soy) 2 tablespoons vegan margarine 1 large onion, chopped 2 cloves garlic, minced 2 teaspoons fresh thyme, chopped 4 tablespoons olive oil, divided 3 cups frozen veggie mince (vegan “burger” crumbles) 1 tablespoon savory yeast spread 2 cups mushrooms, sliced 1 zucchini, chopped 1 teaspoon cumin 1 yellow bell pepper, chopped 1 red bell pepper, chopped 1 (14 ounce) can beans in tomato/spicy sauce 2 (14 ounce) cans chopped tomatoes in juice 1/2 beefsteak tomato, sliced and dipped in oil & dried Italian herbs (optional) 3 basil leaves, dipped in oil (optional) Salt and pepper Preparation: Preheat the oven to 180°C/350°F. Fill a large pan with water and bring to the boil. Once the water is boiling, add the cubed potatoes and boil for roughly 10-15 minutes, or until potatoes are soft enough to mash. Mash the potatoes with the soy milk and margarine and season to taste. Set aside. In a wok or large frying pan, fry the onion, garlic and thyme in 2 tablespoons of the oil until the onion has softened. Add the mushrooms and fry until soft and brown, add the zucchini, fry for a further 5 minutes and then lower the heat. In a separate frying pan, fry the veggie mince for a few minutes over a high heat in the remaining 2 tablespoon oil, then stir in the yeast extract. Fry until the veggie mince starts to thaw and turn brown. Add a few teaspoons of water and the cumin to create a gravy. Cook the veggie mince until completely thawed. If you like chewier veggie mince, just add more oil and fry for longer. Add the veggie mince to the onion mixture and stir in the peppers and the tin of mixed beans. Cook on a medium heat for 2 minutes. Add the tomatoes/juice, salt & pepper and stir well. Bring to the boil and then simmer for 10-15 minutes. Spoon the mixture into an ovenproof dish and use a spoon to flatten the mixture down and smooth the surface flat. Spread the potato mixture over the top and smooth it flat. Make lines across the top with a fork or skewer and decorate with the tomato slices and basil leaves. Bake for 20-30 minutes or until the potato starts to brown. Enjoy!
