Instructions

1. Finely chop the onion, garlic, celery and carrot.
2. Heat the oil in a large pot and gently sauté the chopped vegetables.
3. Stir in the oregano, paprika and cayenne then add the tinned tomatoes (and a tinful of water). Bring to boil and cook for 15 minutes or until the veggies are soft and you have a thick stew.
4. Turn off the heat and add the fresh herbs. Using a stick-blender, blend until you get a lightly textured, thick sauce. This can be now chilled or frozen. Or just carry on with the recipe.
5. Cook the new potatoes in lightly salted water, drain and set aside. If you’re using leftover boiled potatoes, pour hot water over them and rest for 5 minutes, then drain and keep warm.
6. Cook the vegan mince according to the packet instructions - some can be added straight to the sauce.
7. Add both beans and corn to the sauce. Add some vegetable stock if it’s too thick. Cook for 5 minutes.
8. Add the fried mince. This will thicken the sauce.
9. Fold in the potatoes gently, then serve, garnished with fresh herbs.