This recipe has the omnivore hubby’s stamp of approval! I really believe you could fool any meat eater with this one if you wanted to! TVP Soya Chunks are amazing for their texture, and super versatile as they take on the flavour of whatever dish you make with them! So I had to give them a go with an old favorite! Hotpot! Scrum-diddly-umptious! You can certainly chuck all of this into a slow cooker too! But you’ll need to thicken it up with some flour at the end.
It’s so easy too! So grab yourself a nice big pot, plonk it on the stove top, and get cracking!
3 handfulls of TVP Soya Chunks
2 tins of Chopped Tomatoes
10 Baby/New Potatoes
1 White Onion
2 Cloves of Garlic
1/4 ltr Red Wine Stock
2 TBSP Vegan Worcester Sauce
1 tsp Rosemary
1 tsp Thyme
1 tsp Mustard Seeds
Firstly, prepare your Chunks. Boil some water and mix it with your Red Wine Stock pot, topple your Chunks in and cover with cling film.
Over to your Veg. Chop your Carrots and Parsnip into cubes, roughly 1 cm to 1/2 inch, finely chop your Garlic, slice your ickle Baby Potatoes in half and dice Mr Onion Face. Get a big pot over a medium heat, topple in the Onion and Mustard Seeds with a little oil, and push ’em around until your onion is nice and soft.
You are then going to go completely bonkers, throw your arms up and down doing a sort of zulu tribe dance, yelling loud zulu type shrieks, grabbing handfuls and handfuls of Carrot, Potato and Parnip… aggressively hurtling them into the pot. Like a crazed loonatic, pick up the herbs with your fingers and thumbs and sprinkle them from a ridiculous height all over the startled Vegetables and chuck in the Garlic for good measure. Ok. Calm the hell down. Take a deep breath. That was intense. Give it a stir around for about 8 minutes to get the flavours combining.
Now you need to grab your Chopped Tomatoes, Worcester Sauce and Soya Chunks with the Stock as well, and grind in some Pepper. If your Veg is being cheeky and sitting higher than the liquid, add a little more water until they are almost covered.
Now it’s time to crank the heat up until it starts to boil, then immediately take the heat down till it is gently simmering. Poodle off and do something fun, but come back every now and then to give it a stir and make sure it doesn’t stick to the bottom of the pan. You want your sauce to reduce nicely, this should take about an hour.
Good golly Miss Molly, that looks fantastic! Check you out! Mad skills. Now all you need is a bowl and a spoon, some crusty bread perhaps? Or some greens on the side? Your call! Get it down your neck!