Hannah’s Veg Mince Mess Recipe (serves 4)

gluten free dairy free, egg free and vegan


1 Tbsp Oly’s oil/Olive oil/rice bran oil
1/2 onion finely diced
1 clove garlic, finely diced
1 red chilli, finely diced
A few sprigs of parsley, finely chopped
1 large or 3 small mushrooms, finely chopped
1/4 cup buckwheat groats
1/4 cup split peas (green or yellow)
3/4 cup red lentils
1 soy sheet chopped (you can buy these at Asian supermarkets)
2 Tbsp Leggos tomato paste
2 Tbsp Orgran gravy mix
Boiling water as needed and seasoning to taste

1) In a medium pot heat oil on a medium heat. Add onions and mushrooms, cook for about 5 minutes stirring occasionally, add garlic, chilli and parsley. Stir until fragrant (1 minute).
2) Add split peas, and enough boiling water to cover mix. Cook for 5 minutes, stirring occasionally.
3) Add lentils, buckwheat groats, chopped soy and enough boiling water to cover mix. Cook, adding water where necessary until lentils and groats are tender (8 – 10 minutes)
4) In a jug, add gravy mix to 1 cup of boiling water. Stir until there are no lumps, add to the pot with tomato paste. Add seasoning to taste.
5) Continue simmering on a low heat for about 10 minutes.
6) Serve with gluten free pasta blended through, with mashed potatoes, or make into a pie with some Gluten free Grocer pastry. Done in half an hour, and perfect for those colder nights.

– Hannah

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