The healthy recipes just keep on coming!

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Ok, I’m freaking myself out! I’ve produced another really healthy recipe in two days! No butter or cheese in this vegetarian shepherd’s pie. I swapped the traditional mash potato topping for a sweet potato one, which provides this dish with a sweetness to compliment the earthiness of the vegetables.

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A real winter warmer and so very filling due to the protein content. So great for the husband’s diet and good for me too!

But I’m going to be baking again today! Just to balance things out a bit lol!
Have a super day friends, much love D x

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INGREDIENTS

3 medium sweet potatoes boiled
300g frozen quorn/soya mince
1 large onion sliced in crescents
2 cups of selection of frozen or fresh vegetables
2 garlic cloves crushed
200g tomato passata or crushed
½ vegetable stock cube
½ cup of hot water
1 tsp ground cumin powder
1 tsp soya sauce
½ tbsp tomato ketchup
A few sprigs of fresh coriander chopped
2 tbsp olive oil

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METHOD

• In a large saucepan sauté the onion and garlic in 1 tablespoon of oil. Add the vegetables and mix well

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• Throw in the quorn mince, pour in the hot water and crumble in the stock cube. Stir, cover and simmer on a low heat for 10 minutes

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• Meanwhile mash the boiled sweet potato with a little olive oil until smooth, set aside for now

• Gently stir in the passata, soya sauce and tomato ketchup and simmer for a further 5-7 minutes. Sprinkle in the fresh coriander

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• In a deep rectangular oven dish, empty out all the cooked vegetable mince

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and then top off with the sweet potato mash. Use a fork to set it down

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• Place in the oven for 20 minutes and then brown off in the grill

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Serve with a crisp refreshing salad

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Veggie Spaghetti Bolognese

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Yes, its soya mince again! I really can’t get enough of the stuff. I think that it’s amazing how vegetarians these days are so lucky, especially in the UK to have so much choice and variation with their diet. If you haven’t tried any of the Quorn products you are seriously missing out. I urge you to try soya mince! Not only is it good for you but so very satisfying after eaten in a good way. Not in a bloated or stodgy way! It’s great!!

Here in this recipe, the bolognese has a lot of flavour and the spaghetti manages to absorb and adds to this wonderful healthy and scrumptious dish. As you can probably tell, I just love Pasta!!!

INGREDIENTS

300g soya mince pack frozen
1 large carrot grated
1 medium onion grated
2 sticks celery grated
2 cloves garlic crushed
500g tomato passata
1 stock cube
150 ml water
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp paprika
1 tsp oregano
1 tbsp spaghetti bolognese powder
1/4 tsp sugar
1/2 tbsp tomato ketchup
1 tbsp olive oil
spaghetti cooked al dente

METHOD

1. Heat olive oil in a large saucepan. Throw in oregano and half of the crushed garlic. Let it sizzle on a low flame and then add the mirepoix (trio of grated onion, carrot and celery) Mix well and cook covered for 5 minutes

2. Once the trio mixture is softened pour in the passata plus the garlic and crumble in the stock cube. Put in all the other seasoning ingredients and stir in the water. Let the sauce cook for a further 4 minutes on a low flame covered

3. Carefully mix in the soya mince. Combine well, at this stage you, may need to add a little more water depending upon consistency of sauce. Bring to the boil and then simmer on a low flame for 10 minutes. Stir and simmer again for a further 15/20 minutes covered

4. Once ready plate up some al dente spaghetti and scoop out some delicious bolognese and smother the spaghetti. Serve with a grated hard cheese of your choice

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