Soya & Mushroom Mince in a Lush Tomato-y Sauce
Basically, a take on a bolognese that is fancy (by my standards). Served with Original Sharp Cheese or aged Verdure in lieu of parm.
Disclaimer: I am not a chef. Just a humble home cook. This recipe has not been tested to be foolproof. As a home cook, it is normal to only use a recipe as a guideline. Cook with your gut and change it up to what you have, want and need. Taste test at each stage and always adjust the seasoning & spices to your taste.
What you need
Serves: A lot. Probably 6 portions. I used a 4 litre pot for this.
- TVP dried Soya Mince x 500g
- Chestnut Mushrooms x 250g | diced in very small pieces
- Tomato x 6 (I used large organic vine ones) | diced
- Large Onions x 2 | diced
- Garlic Cloves x 5 | minced
- Chilli to taste (I used 4 green Birds Eyes') | diced
- Dried Thyme x 2 tbsp
- Dried Rosmary x 1 tbsp
- Dried Italian Herb mix 1/2 tbsp (I ran out of my other dried herbs!)
- White Pepper x 1 tsp
- Bay Leaf x 2
- Stock Cubes x 2
- Plum tin tomatos x 2 (get best quality you can)
- Red wine 1/2 cup
- Sun dried tomato paste x 2 tbsp (or standard tomato paste)
- Tahini x 100g (use the authentic runny kind)
- Balsamic Vinegar x 2 tbsp (use the best variety you can)
- Oil x 2-ish tbsp for frying
What to do
- Heat a large pot (I used 4 litre pot) to med/high. Once heating, add your oil and once that is heated, add the onions and saute for several mins until translucent and slightly browned. If the bottom of the pan is dry then the pan may be too hot.
- Add garlic and chilli and fry for a short while. I added salt here to help layer flavour and help bring out the water.
- Add Thyme, rosemary, italian herbs, and white pepper and saute for a few mins. Deglaze with a tiny bit of water if the pan is too dry.
- Chuck in the mushrooms and diced tomatoes and cook. Stir every now and again. Bring to a boil and then simmer. Add 2 bay leaves. The water will come out naturally and we want to reduce this a touch. This step may take a short while. Meanwhile...
- Soak the soya mince with boiling water. Add 2 stock cubes to the soaking mince and stir. Leave sit for 10mins min.
- After 10mins, strain and squeeze as much water out of the mince as humanly possible. I used a large seive and a large spoon to help with this.
- Once strained, add the soya mince to the pot and stir. Bring back up to a boil and then simmer. Cook for about 10mins. Check seasoning and adjust.
- Add the tin tomatoes, wine, tomato paste. Break the plum toms using the spoon and bring to a gentle simmer to cook for a bit.
- Add balsamic vinegar and tahni and carefully mix to combine everything.
- Check seasoning again and add more salt if needed. I added some, plus some dark brown sugar to balance everything out. I also added a bit of water the consistency of the sauce was not to my liking
- The longer you cook for, the better the soya mince will be in flavour and texture. Keep checking the dish for flavour and add anything more you want. Tahni was added to ensure the dish had better mouthfeel and transport flavour as the mince had none. Add more of this if you thing it needs it :)
- It is ready to eat whenever you are happy with it. This type of dish often tastes better the day after once all the flavours have mingled.
How to Serve
I gave my partner pasta. I had fancy naughty Carrot & Parsnip ribbons saute in Crèmou. Top with cheese of course.