NUTRITION

SERVINGS

INGREDIENTS

0.75 cup soya mince

1 cup vegetable broth

0.5 tbsp olive oil

0.5 cup yellow onion

0.5 cup carrots

2 cloves garlic

1 tbsp tomato paste

1 tbsp tamari

1 tsp dried thyme

0.5 cup frozen peas

2 cups cauliflower florets

2 tbsp nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small bowl, combine the dry soya mince with the vegetable broth and let it sit for 10 minutes to rehydrate.

• 3

  Steam the cauliflower florets until very tender, then transfer to a food processor with the Greek yogurt, sea salt, and black pepper. Pulse until smooth and velvety.

• 4

  Heat olive oil in a large skillet over medium heat. Add the diced onion and carrots, sautéing for 5-7 minutes until softened.

• 5

  Stir in the minced garlic, tomato paste, tamari, and dried thyme, cooking for another 2 minutes until fragrant.

• 6

  Add the rehydrated soya mince (including any remaining liquid) and the frozen peas to the skillet. Simmer for 5 minutes until the sauce thickens slightly.

• 7

  Transfer the mince mixture to a small baking dish and spread the cauliflower mash evenly over the top.

• 8

  Bake for 15-20 minutes until the edges are bubbling and the top is lightly golden.

• 9

  Let rest for 5 minutes before serving.