Vegan Sunshine Mince

I recreated this recipe from things that needed using up in the fridge and a very vague memory of the original sunshine mince my mother used to make. The main features (if I remember correctly) were mince, grated carrot, chickpeas and sultanas – the rest can be whatever needs using up at the back of the fridge.

Rehydrate 1/2 cup soya mince in 2 cups boiling water. Soak a hand-sized sheet of dried kelp in water until soft enough to cut into 1 inch squares. Gently fry 1/2 red onion, finely sliced, and 1 clove garlic, finely chopped until translucent; then add the soya mince and water, kelp, 3-4 inches plantain, diced, a large tomato, diced, 3 mushrooms, diced, 1/2 carrot, grated, 1/2 of a 400g can of chickpeas, drained, a handful of raisins or sultanas, and 1 tsp miso paste (or 1 tsp stock powder and 1 tsp soy sauce). Bring to the boil and simmer for 5-10 minutes, or until the kelp is soft and the tomato has disintegrated. Add 1 tsp smoked paprika and generous cracked paper. Serves 2 with couscous.

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