Feed your whole family with a dash of love and Fry’s Pea-Protein Mince. One batch of plant-based mince = 3 different delicious family recipes to enjoy! Just another way to make your effort in the kitchen go that much further.
Tip: Did you know, when you add liquid to your Pea-Protein Mince, like we’re doing here with some lovely veggie stock, it expands! So your 300g pack = 500g of mince, plant-based MAGIC! Get yours from Checkers , Pick ‘n Pay or any other leading retailer.
Method
Set a medium sized pot over medium-high heat and fry the onion in the olive oil till translucent.
Add the garlic, rosemary and tomato paste and fry for 2 minutes to cook out the tomato paste. Add the Fry’s Pea Protein Mince, tinned chopped tomatoes, soy sauce, red wine vinegar, vegetable stock, sugar and bay leaves and reduce the heat to medium-low.
Simmer for 30 minutes until the sauce has thickened to the desired consistency.
Serve the Bolognese over cooked spaghetti and top with basil leaves and shavings of vegan parmesan.
Add cannellini beans to the mince as it’s simmering. Spoon the mince into an ovenproof dish. Top with dollops of vegan mash made with plant-butter and oat milk and spread evenly over the top. Rough up the surface using a fork to create a pattern and then drizzle lightly with olive oil. Bake for 20 minutes or until golden brown. Serve and enjoy.
Add red kidney beans and spice to the mince as it’s simmering. Load up your tacos with mince, guacamole and plant-based yogurt and serve with jalapeno slices and a sprinkle of plant-based cheddar.
Ingredients
Directions
Set a medium sized pot over medium-high heat and fry the onion in the olive oil till translucent.
Add the garlic, rosemary and tomato paste and fry for 2 minutes to cook out the tomato paste. Add the Fry’s Pea Protein Mince, tinned chopped tomatoes, soy sauce, red wine vinegar, vegetable stock, sugar and bay leaves and reduce the heat to medium-low.
Simmer for 30 minutes until the sauce has thickened to the desired consistency.
Serve the Bolognese over cooked spaghetti and top with basil leaves and shavings of vegan parmesan.
Add cannellini beans to the mince as it’s simmering. Spoon the mince into an ovenproof dish. Top with dollops of vegan mash made with plant-butter and oat milk and spread evenly over the top. Rough up the surface using a fork to create a pattern and then drizzle lightly with olive oil. Bake for 20 minutes or until golden brown. Serve and enjoy.
Add red kidney beans and spice to the mince as it’s simmering. Load up your tacos with mince, guacamole and plant-based yogurt and serve with jalapeno slices and a sprinkle of plant-based cheddar.
Other Recipes
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Receive our newsletter
Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.
Receive our newsletter
Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.
How can we help you?
General Enquiries
Export Enquiries
export@frygroup.co.za