Meatless Monday: Mushroom and soy mince stew with sweet potato ‘cheese’ scone round

This sweet potato ‘cheese’ scone round lifts this simple stew into something a little special. A great dish for autumn and a way of using up leftover sweet potato.

Mushroom and soy mince stew with sweet potato ‘cheese’ scone round

You will need 
Serves 2-3

1 tbsp organic olive oil
1 onion, peeled and chopped
1 cloves garlic, peeled and crushed
120g dried soy mince
120g chestnut mushrooms, sliced
1 tsp mixed herbs
100g tomato puree 
Pinch stevia
1 rib celery, sliced
1 tsp pink salt

For the sweet potato ‘cheese’ scone round

250g sweet potato, mashed
1 tbsp organic olive oil
125g rye flour
1 tsp baking powder
3 tbsp nutritional yeast
½ tsp pink salt
Olive oil spray

Place the dried soy in a bowl and cover with boiling water.  Leave to rehydrate for 10 minutes.

Heat the oil and cook the onion for 3 minutes. Add the garlic and cook for a further minute.  
Add the remaining ingredients for the stew and 500ml water.  Bring to the boil and reduce heat to simmer for 15-20 minutes, adding a little more water if necessary.  

To make the sweet potato ‘cheese’ scone round mix all the ingredients together. If your dough is a little dry add a little non-dairy milk.  Spray a baking tray with olive oil spray then form the dough into a ‘round’ on the tray. Divide the dough into 4 with a knife cutting about halfway down into the dough.  Bake at 200 degrees for 20-25 minutes.  

Serve the stew with the scone round and a green vegetable.


If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see- 
http://40plusandalliswell.blogspot.co.uk/p/blog-page.html 

Thank you