Vegan Macanese Minchi (veggie mince and potato hash)
A delicious and quick supper or brunch dish
2
people
Ingredients
- 400 g Potatoes - peeled and cut into small dice, about 2 medium potatoes
- 250 g Mince - Plant-Based (not TVP)
- 3 tbsp Olive Oil
- 1 Red Onion - small, peeled, diced
- 2 cloves Garlic - peeled, finely chopped
- 2 Bay Leaves
- ¼ tsp Dried Cumin
- 2 tbsp Soy Sauce
- 1 tbsp Worcestershire Sauce - vegan (I use Biona)
- 1 tsp Molasses - or use brown sugar
- ¼ tsp White Pepper - to taste
- 4 Spring Onions - finely chopped
Instructions
To make the diced potatoes
- Peel and cut into small cubes.
- Par-boil in a pan of boiling water for just a couple of minutes. Drain and dry on some kitchen roll.
- Heat a little olive oil over medium heat and saute the potatoes until crisp and cooked through. Drain and leave to one side.
To make the Mince
- Saute the onion and garlic in the olive oil until soft and fragrant.
- Add the vegan mince, cumin and bay leaves and stir well, ensuring that the mince is well coated. If it seems a little dry, add a little more olive oil.
- Now add the soy sauce, vegan Worcestershire sauce, molasses or sugar and white pepper. Stir well and cook over a medium low heat until the mince is cooked through andd thoroughly coated in all the flavourings.
- Add half the potatoes and the spring onions to the mince mixture, combining well.
- Taste for seasoning, then serve with some rice or green beans.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.