This traditional dish has to be the ultimate in comfort food. Always very popular,
can turn an Argentinean cowboy vegan. Serve with a nice glass of red wine and a green
salad on the side.
Preparation and cooking time: 45 mins
1 large onion (cut lengthways then in half)
1 large carrot (Chopped into small cubes)
½ a leek (Cut in half lengthways and then sliced)
5 large potatoes (Cut into small pieces)
1 cup peas (preferably frozen)
4 cups of water
1 cup of soya mince (granulated)
6-7 mushrooms (chopped)
2 garlic cloves (finely chopped)
2 tsp soy sauce
1 tsp dried basil
1 tsp dried rosemary
¼ tsp black pepper
½ tsp sea salt
½ veg stock cube
1 tsp vinegar
1 tsp mustard (not English mustard)
1 tbl corn flour
1 tbl veg margarine (or equivalent)
1 tbl soya milk
Olive oil (for frying
N.B. I cup is equivalent to 100g of flour.
Put the water, onion, leek, and carrot and salt into a large pan bring to the boil and
cook for about 15 mins. When the veg is soft add the soya mince, peas, basil, rosemary,
soy sauce, pepper, veg stock cube, vinegar, mustard and continue to cook for a short
while. (The soya mince should have absorbed some of the water.) Sprinkle the corn
flour on the top and mix in to thicken. (Add more corn flour if necessary)
Fry the mushrooms separately in olive oil with the garlic. When cooked add to the veg
mix and stir.
Boil the potatoes in a separate pan until soft. Drain and mash with the veg margerine
and soya milk. There should be no lumps.
Put the veg mix in an oven proof dish (leaving enough room to put the potato on top.
See picture. ) Spread the mashed potato evenly to completely cover the veg mix. Score
the top with a fork to make mini tramlines as a pattern. Place two slices of tomato on
top as decoration.
Cook in a pre-heated oven at 190c for about 15 mins or until the top starts to brown.
Serve straight from the dish.