Soya Mince Pasta with Sweet Onion & Tomato Relish

This dish is absolutely superb! Not only is it delicious, nutritious, inexpensive and super quick & easy to make, but the pasta and soy mince also freezes really well – which means that you only have to remake the relish the second time around!  This recipe makes four portions, so I usually dish up two portions (one for eating immediately and one for eating the following day) and then I freeze the other two portions. Note that I only freeze the mince and the pasta as the relish needs to be made and eaten fresh.  Also, the relish is just too good to leave a drop behind – I usually end up finishing all of it! Even my non-vegan dad loves it. Hope you enjoy this pasta as much as we do!

- Finished Soya Mince Pasta with Sweet Onion & Tomato Relish

– Finished Soya Mince Pasta with Sweet Onion & Tomato Relish

INGREDIENTS:

Pasta:

  • ½ packet (250g) of egg-free pasta
  • Extra virgin olive oil (for cooking)
  • Salt (for cooking)

Mince:

  • 1x Cup dried Soya mince ( I use Nature’s Choice Soya Mince)
  • 3x Cups of boiling water
  • 1x packet  (100g) of tomato paste ( I use All Gold tomato paste)
  • 1x Tomato, chopped
  • 1x clove of fresh garlic, pressed
  • 3x Rosemary twigs (10cm each) (2x chopped for cooking  and 1x set aside for garnish)
  • Salt & pepper to taste

Relish:

  • 1x Tablespoon Extra Virgin olive oil (for cooking)
  • 1x Tomato, chopped
  • 1x Onion, chopped
  • 2x Tablespoons soft dark brown sugar
  • 2x Tablespoons Balsamic vinegar
  • ½ celery stalk, chopped (optional)
  • Salt & pepper for taste
- the core ingredients (left) and frying relish (right)

– The core ingredients (left) and frying relish (right)

INSTRUCTIONS:

Pasta:

  • Cook half a packet (250g) of egg-free pasta according to the instructions on the back of the packet (usually just in water with a splash of extra virgin olive oil and pit=nch of salt)
  • Drain pasta and put aside

Mince:

  • Bring a pot of 3x cups of water to the boil (I like boiling my water in the kettle first and then adding the three cups to the pot)
  • Add one cup of the dried soya mince to the boiling water and cook on high until the soya is soft and most of the water is absorbed (about 30 minutes). Stir occasionally)
  • When the water is almost completely absorbed, add the tomato paste, chopped tomatoes, pressed garlic, chopped rosemary and salt & pepper to the and stir the mixture well.
  • Cook for another 10 minutes until all the water is absorbed and put aside.

Relish: (do this while mince is cooking)

  1. Heat olive oil in a pan and fry chopped onions and celery until the onions are soft (almost brown)
  2. Add the balsamic vinegar and brown sugar to the pan and stir it in while it simmers for about 4-5 minutes
  3. Add the chopped tomato to the pan and season the mixture with salt and pepper. Increase the heat and stir while cooking the mixture (about 10 – 15 minutes)
  4. Remove from the heat and put aside

Final steps:

  • Add the cooked pasta to the pot of soya mince mixture and stir through
  • NOTE:  If you are going to freeze half of it, this is the time to do so. When you have mixed the past with the soya mince, transfer half of it to a container for freezing (an empty ice cream container works very well)
  • Reheat the relish quickly in the pan and add it to the remaining pot of pasta & soya mince
  •  Stir through and serve hot in pasta bowls, topped with rosemary twig

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