Heat the olive oil in a frying pan over a medium heat. Add in your onions and cook for a minute or so. Add in the leek and cook for another minute to soften.
Next, add in the Meatless Farm mince, gently breaking up and moving around the pan. Cook for a few minutes before adding the mushrooms. Continue to cook, moving the mince round the pan until it starts to brown for another few minutes.
Season with the salt, pepper, garlic, mixed herbs and chilli flakes and combine, cooking for a further 1-2 minutes.
Add the chopped tomatoes and combine together, cooking for another minute. Add in the tomato puree and 2 cups of water. Cover the pan with a lid and simmer for 15 minutes.
Place your plantains on a baking tray lined with greaseproof paper. Drizzle with olive oil and season with salt and pepper. Bake in a pre-heated oven at around 180C for 15 minutes.
After 15 mins, turn the heat off the mince and add the fresh basil. Now it’s time to layer up!
Cover the bottom of an oven-proof dish with half of the plantain. Spoon the ragu mixture on top and then top with grated cheese before layering more plantain on top.
Finish the dish off by sprinkling a little more cheese on top, along with chilli flakes and dried herbs.
Bake in the oven for 10 minutes and serve piping hot!
2 tbsp olive oil
2 medium red onions, sliced
1 leek, thinly sliced
1 pack Meatless Farm Meat Free mince
150g chestnut mushrooms, thinly sliced
1.5tsp rock salt
1 tsp black pepper
2 tsp garlic granules
2 tsp mixed herbs, and some for garnishing
1 tsp chili flakes, and some for garnishing
400g tin chopped tomatoes
2 tbsp tomato paste
5 or 6 plantains, sliced in half lengthways
Handful of chopped fresh basil
2 large handfuls of grated cheese, and some for garnishing
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