Savoury Mince on Toast
When I was a kid, we'd have savoury mince on toast as the leftover dinner towards the end of the pay week. It's a strangely addictive meal, especially when topped with cheap tomato sauce. I've tried various vegan iterations, usually using a bolognese sauce, but it's never been quite the same. Last night I decided that I would do it as I remembered it, full of chopped veges and cooked relatively quickly. Of course, I used a couple of flavourings that wouldn't have been in my childhood dish - Nutmeat and chipotle - but they worked really well and the end result was fan-fricking-tastic.
- 1/2 cup chopped carrots (measure after chopping - about 1 1/2 carrots)
- 1/2 cup chopped beans (measure after chopping)
- 1/2 cup corn kernels (about one corn cob)
- 1/4 cup snowpeas, sliced thinly on the diagonal (measure after chopping)
- 1 cup grated Nutmeat (about 2/3 tin)
- 2 baby leeks, finely sliced
- 3 cloves garlic, minced
- 1 chipotle in adobo sauce, minced
- 1/2 to 3/4 cup passata
- 1 teaspoon Italian herbs
- 1 tablespoon tomato paste
- 1 tablespoon barbecue sauce
- 1 tablespoon HP sauce
- 1/2 tablespoon vegan Worcestershire sauce
- 2 tablespoons lemon juice
- 1/4 cup of water (may not be required)
Heat a frying pan over a medium heat, and heat the oil. Saute the baby leeks until softened, then add the beans and carrots and continue sauteing. Add the grated Nutmeat, Italian herbs, garlic, chipotle and corn kernels and stir together until it starts sticking a little. Add the tomato paste, barbecue sauce, HP sauce and vegan Worcestershire sauce and stir together thoroughly. Finally, add the passata and lemon juice and stir through. The mixture should be a little liquidy, so if it is too dry, add the 1/4 cup of water.
Continue cooking, stirring occasionally, until the liquid in the mixture has reduced to a thickened gravy consistency. Take off the heat and stir through the snowpeas.
Serve over toast, topped with nutritional yeast and tomato sauce.