- 150g soya mince
- 1 1/2 carrots, chopped
- 1/2 medium onion, chopped
- 3 cloves garlic, chopped
- 450 ml boiling water
- 3 tbsp mixed herbs
- 60 ml Worcestershire sauce
- 1 tsp mild curry powder
- 3/4 tsp salt
Soya mince, also commonly referred to as “machunks” by a lot of Zimbabweans are part of our cuisine. They sadly have been somewhat “stigmatized”; I think largely due to how they are prepared- being bland and all. It’s important to understand how soy mince is in general. It is actually very bland and it’s because of this that they can be added to any meal, they are adaptable. If you’re cooking them on their own, you need to add a bit of flavour to them so they don’t taste so bland. This is why I’ve chosen to prepare them in this manner. Hopefully this will help those that may have despised them to start enjoying them. Overall, this is a fantastic vegan dish particularly when prepared the way we will do it today.
Resources/Equipment You Will Need
- Medium sized bowl
- Frying pan
- Slotted spoon
- Wooden spoon
- Chopping board
- Sharp knife
- Get all the ingredients you’re going to use ready. These are 150g soya mince
1 1/2 carrots, chopped; 1/2 medium onion, chopped; 3 cloves garlic, chopped; 450 ml boiling water; 3 tbsp mixed herbs; 60 ml Worcestershire sauce; 1 tsp mild curry powder and 3/4 tsp salt.
- Put your soya mince in the bowl.
- Pour boiling water into measuring jug. Add mixed herbs and Worcestershire sauce. Stir until it’s mixed well.
- Pour this “seasoned” water into the bowl with soya mince. Let this soak for about 5 to 10 minutes.
- At this point, the water would have been soaked in by the soya mince. If there’s still any water visibly present use the slotted spoon to “squeeze” out the water.
- Heat oil in pan. Add garlic, onions and carrots. Fry until onions are translucent and carrots are almost cooked through, stirring occasionally (about 4 minutes).
- Add the soya mince, salt and curry powder. Fry until it begins to take a golden brown colour.
- Add the green pepper and fry for a further 5 minutes, again stirring occasionally to prevent the soya mince from burning. Your meal is ready, enjoy!
Pictorial Detailed Instructions
You can serve this with anything really, from sadza (pap) to rice to mashed potato, whatever tickles your fancy! Give it a go and let me know how it goes. Keep in touch with new recipes to follow by signing-up here.