#healthy ve

Ingredients

• Pastry (If you’re in NZ and need gluten free, pavillion does one, you can get it from countdown. New Way does a non gluten free puff pastry that’s awesome, available from countdown and Pak n Save)
• A block of firm tofu (2 if you don’t want to use vegetables) You could swap out the tofu entirely for vegetables but it will change the flavour.
• 1 can of plain chopped tomatoes or puree (can be substituted for tomato paste, but use half as much)
• A good splash of soy sauce
• ¼ cup brewers yeast
• Sundried tomatoes (pams is the best brand). You can do without these but I really think they make the flavour.
• Kalamata olives (delmaine is good) You can do without these but I really think they make the flavour.
• Flour (can be gluten free)

Optional

• Whatever vegetables you have spare. I like eggplant, zucchini, spinach, and kale. Be aware that carrot will likely change the taste so use sparingly until you know what you like.
• Vegetable stock - this is ideal if you want a ‘meatier’ tasting filling (massel does a FODMAP friendly veggie stock)
• Dairy free cheese (zenzo chedder is good, if you want something creamier and milder the dairy free mozarellas are good). Plain hummus or one of my cheese sauce recipes will also do fine.
• Cumin seeds
• Ground coriander
• Herbs, fresh is ideal but dried is fine. I like basil, coriander, oregano, and chives (chives are good if you want a more onion/garlic flavour)
• White or apple cider vinegar
• Hot sauce - I like chipotle, it’s not too hot and it adds a smokey flavour.
• Another can of tinned tomatoes
• Chunky vegetables (pies, carrot, corn etc)

1. Method
2. Chop up the tofu and/or vegetables, and the olives and sundried tomatoes. It’s a good idea to either press or freeze/squeeze the tofu so it can soak up the flavours of the broth (see my earlier post about freezing tofu to make pressing super easy). If you feel like it, just run the tofu and vegetables through the food processor till they have a vaguely mince like texture. Don’t mince up any vegetables you want to keep whole (like peas and corn etc).
3. Throw the 'mince’, any other vegetables, and the cumin seeds (if you’re using them) in a frying pan or wok. You can use regular oil but I like to use some of the spare oil from the sundried tomatoes. Stirfry everything for ten minutes or so.
4. Add a good splash of soy sauce (more if you want a meaty flavour, less if you don’t) and the brewers yeast and stir them in really well.  Now is also a good time to add the ground coriander if you’re using it. Stirfry for another ten minutes. If the mixture starts to stick or clump up, add a splash of white or apple cider vinegar, it’ll deglaze the pan and add a bit of bite to the mixture.
5. Now add the tomatoes, if you want a strong tomato flavour add two cans. If you’re using it, add the made up stock. This will add quite a bit of moisture to the mix.
6. Let the mixture simmer for about ten minutes, then taste test. If the flavour is a bit too mild, add a quarter cup of the brine from the kalamata olives and test again. If you want more flavour, add hot sauce slowly until the taste is about right.
7. Add the chopped herbs and stir them in. Let the mixture simmer for ten minutes. If it gets too dry, add a bit of water, what you’re looking for is the pieces of tomato to be getting soft and mushy.
8. When you’re sick of waiting, or the tomato chunks are mushy, add a few tablespoons of flour (and more water if needed) and stir in well to make a thick gravy around the 'mince’.
9. While the mixture is simmering, preheat the oven to 180C and roll out or cut your pastry, then line a pie dish (use oil if it isn’t non stick) with it (you can also cheat and use muffin trays for small pies but it’s a bit fiddly). If you want to, brush the inside of the pastry with oil to keep it from getting soggy (I don’t usually bother). When the mixture is ready, spoon it into the pastry, then add slices of dairy free cheese on top or your preferred “cheese” mix. Dab a bit of water around the edges, and put the pastry lid on, smooshing the pastry together as you go.
10. Brush the top with oil, stab a few holes in it. Bake at 180C until the top turns golden brown. It’s nice hot or cold, but when it’s hot the cheese melts through the mince.