Cheesy Veggie Mince Ragu Stew

Name: Cheesy Veggie Mince Ragu Stew with Mushrooms and Rice
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 150 grams Basmati Rice; 2 unit(s) Unconventional Plant-Based Burgers; 80 grams Sliced Mushrooms; 1 carton(s) Tomato Passata; 28 grams Red Wine Stock Paste; 15 grams Worcester Sauce; 1 sachet(s) Mixed Herbs; 40 grams Baby Spinach; 20 grams Grated Hard Italian Style Cheese; 1 tsp Sugar; 1 tbsp Tomato Ketchup; 75 milliliter(s) Water for the Ragu; 20 grams Butter

with Mushrooms and Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Veggie Mince Ragu Stew in just 20-25 minutes for a delicious and speedy meal.

Tags:

Family Friendly

•High Protein

•Veggie

Allergens:

Soya

•Sulphites

•Cereals containing gluten

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soya May contain traces of: Cereals containing gluten)

80 grams

Sliced Mushrooms

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

1 sachet(s)

Mixed Herbs

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar

1 tbsp

Tomato Ketchup

75 milliliter(s)

Water for the Ragu

20 grams

Butter

Nutritional information

Energy (kJ)2865 kJ

Energy (kcal)685 kcal

Fat24.8 g

of which saturates12.7 g

Carbohydrate91.8 g

of which sugars17.2 g

Dietary Fibre6.3 g

Protein25.4 g

Salt4.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

Instructions

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, add the plant-based burgers and mushrooms. Use a spoon to mash the burgers into a mince-like texture as they cook.

c) Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.

a) When the mince and mushrooms have browned, stir in the passata, red wine stock paste, Worcester sauce and mixed herbs. Mix to combine.

b) Stir in the sugar, tomato ketchup and water for the ragu (see pantry for all three amounts).

a) Bring the sauce to a boil, then reduce the heat and leave to gently simmer until the sauce has thickened, 6-7 mins.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

a) When the stew has finished simmering, stir in the butter (see pantry for amount) until melted.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

a) Fluff up your rice with a fork and share between your serving bowls.

b) Spoon over the stew and scatter with the hard Italian style cheese.

Enjoy!

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