I was craving something comforting and hearty and this is one of my go-to's. It's a simple and delicious dish.
🍽 Serves 4-5
🕘 1h 20 minutes
Ingredients
8 potatoes
1 tsp extra virgin olive oil
1 onion
4-5 garlic cloves
1 carrot
2 cups baby green beans
1 tsp rosemary
1 tsp thyme
½ cup vegetable stock
1 can chopped tomatoes
½ tsp Worcestershire sauce
1 Tbsp soy sauce
½ tsp extra virgin olive oil
1 pack plant-based mince (I used plant-based mince @sunfedmeats)
¼ tsp onion powder
¼ tsp garlic powder
Salt and pepper
½ cup breadcrumbs
1 Tbsp nutritional yeast
2 Tbsp vegan butter (melted)
Pinch of salt and pepper
Instructions
Peel the potatoes, dice the carrot, onion, and garlic. Prepare all the ingredients.
In a large pot, pour enough water to cover the potatoes. Add 1 tsp salt and peeled potatoes, bring to boil, and cook for 15 min.
In a large frying pan, heat the oil, add onion, garlic, carrot, rosemary and thyme. Sauté for 5 min. Add frozen baby beans and mix well. Add vegetable stock, chopped tomatoes, Worcestershire sauce and soy sauce.
Simmer for 15min. In the meantime, in a medium-size frying pan, heat olive oil. Add plant-based mince, salt and pepper, garlic and onion powder. Fry for 5 min, stirring occasionally. Incorporate mince into the vegetables.
Melt the butter. In a small bowl, combine breadcrumbs, melted butter, nutritional yeast, salt, and pepper.
Preheat the oven to 200’C. Let the potatoes cool down. Slice them into 0.5 cm slices.
In an oven dish, pour a dash of olive oil and spread evenly. Place sliced potatoes. Spread evenly the mince sauce. Place a layer of sliced potatoes. Spread one more layer of mince. Top with breadcrumbs.
Bake for 25 min.
Remove from the oven and let the bake cool down for 5 min.
Enjoy with sauerkraut and your favorite salad.
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