- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 326.4
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 199.7 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 14.6 g
- Protein: 24.6 g
Persian-style mince (with TVP)Submitted by: PHRASER
IntroductionThis is a veganised and modified version of a recipe we clipped from the newspaper a long time ago. This is a veganised and modified version of a recipe we clipped from the newspaper a long time ago.
145g plain tvp granules (measuered dry) - or enough vege mince to replace 500g beef mince
1 large onion, finely chopped
2 cloves garlic, crushed
3 tsp canola oil
4 tsp ground cumin
6 tsp ground coriander
400g tin diced tomatoes in juice
2 tbsp sultanas
400g tin chickpeas, drained and rinsed, or 240g cooked chickpeas
handful of chopped fresh mint
1 tbsp chopped fresh coriander (cilantro) - optional
250mL beef-style stock (I use Massel powder in water)
2. Fry the onion and garlic in oil for two minutes in a large frying pan, add the spices and cook another minute, then add the TVP and cook another 4-5 minutes, until TVP is brown and slightly crispy.
3. Pour in the stock and bring to the boil, then add the tomatoes, chickpeas and sultanas and lower the heat to simmer for 15 minutes.
4. Add the herbs, stir and serve.
Good with cous cous, brown rice, or quinoa. I like to serve it with steamed spinach or kale.
Serving Size: Makes four servings of about 2 cups