- 300g dried Organic soya mince
- 1ltr vegetable stock (made with filtered water)
- 250ml white wine
- 3tbs walnut oil
- 2 large onions
- 3 medium carrots, chopped
- 2 celery sticks, chopped
- 2 garlic cloves, crushed
- leaves of few sprigs of thyme
- 2 bay leaves
- 4 medium tomatoes, diced and chopped
- 3tbs tomato puree
- 2tbs white wine vinegar
- 2tbs tamarind sauce
- 3tbs buckwheat flour
- Season to taste
- For topping
- 2kg potatoes, peeled
- 2tsp English mustard powder
- 6tbs vegan milk
- 2tsp wholegrain mustard
- 75g coconut oil
- In a large bowl mix the vegetable stock with the soya mince. Place a plate over the bowl and leave to soak overnight.
- The following day, add white wine to the soya mince and set to one side.
- Pre-heat the oven to 180 degree Celsius.
- Peel the potatoes, boil and simmer for about 20 minutes, until tender. Once done, drain and leave to one side.
- Shred the onions with a grater. Those onions not fully grated chop finely instead.
- Top tip – I prefer to shred the onions, what I want here is for the flavour of the onions to eventually seep into the soya mince mixture, later in this recipe.
- In a large saucepan fry the onions in the walnut oil, until the onions start to caramelise.
- Add the garlic, carrots and celery to the onions and cook about 2 to 3 minutes until the carrots and celery start to soften.
- Combine the mince into the carrot and celery mixture and cook for a further 5 minutes.
- Add the thyme leaves, bay leaves, tomatoes, tomato puree, vinegar and tamarind sauce and cook for a further 10 minutes.
- Top tip – gently remove the thyme leaves from the stems of the sprig. I really want the flavour of the thyme leaves through seep throughout when in the oven, later in this recipe.
- Remove the minced mixture from the heat. Take out and discard the bay leaves. Add the buckwheat flour, which should absorb all the liquid. Season to taste.
- In a small jug, combine the mustard powder into the milk, until the powder is absorbed. Add the whole grain mustard.
- Make the mash by mashing the potato with the butter and mustard mixture.
- Spoon the soya mince into a large ovenproof casserole dish. Smooth over. Pipe or spoon over the mash.
- Cook in the oven for about 30 minutes until the topping is golden brown.
- Serve with salad.
EthiVegan by Edward Daniel
What future would you like to paint? What I say is that it is possible to lead a fulfilling life by going within, living in alignment, letting go of the past and thriving on a vegan diet.
To find out more of what is happening in my life, journey, and travels – as I balance work as a full-time solicitor, being a vegan chef and creating new recipes, speaking at vegan events on animal rights, the environment, spirituality and activism in the United Kingdom and abroad, and write my next book then follow me:
Or, self-published, order your copy of my first book “Essence: The Beginner’s Guide to Veganism” in the three part “Circle of Food” series which is currently out here. Reviews of this book can be found on Amazon here.
My second book in the “Cirlce of Food” series is entitled “Presence: The Ascending Vegan” covers animal rights/welfare and liberation (using my skills as a lawyer), spiritual chapters on living in the present, balancing the masculine and feminine, the Mandela effect, the Universal laws, and has even more recipes and poetry is out in 2020.
As I self-fund all my activities from my work as a solicitor – including self-publishing and attending events it is matter of living in alignment and the Universe in its wisdom will provide – and, of course, I have time to balance it all and simply create.
My end goal is to host my own T.V. show on vegan recipes and on veganism. Please support me in my quest.
Love you all.
Edward Daniel | Servant to Humanity | Second Wave | Chef | Digital Information and Media Solicitor | Author | Poet | Presenter | Former Chair, The Vegan Society