RECIPE: Level 5, Minced and Moist- Veggie Mince

A rich and fresh option for vegetable lovers everywhere. Easy to make and easy to eat too 😋

Veggie Mince and Farro

This is a really versatile veggie option that I've used for so many different things- a substitute for mince in a main meal, as a sandwich filling and a quick after work snack. It's super easy to put together and it can easily be switched up with some different herbs and spices and even seasonal vegetables 🥦🧅🥕

I paired it with some farro but truth be told, you could pair this with just about any starch or carbohydrate- rice, couscous, mash, barley- take your pick. It would also fair really well with added sauces and gravies, and we know how important that can be in the world of dysphagia.

For fill transparency, I did try this recipe out a couple of times because I was determined to put cheese in it 🧀🧀 (I know, I can't help myself) BUT ✨ sigh ✨ I did find that is became too sticky and lost some of it's moisture. While that doesn't sound absolutely terrible as compensation for cheese it does mean that it no longer complied with the Level 5 Minced and Moist guidelines and would be a risk of residue for people who have difficulty clearing their mouths and throat.

However... as always, we encourage a bit of curiosity and experimentation in the kitchen so if that sounds like your cup of tea or clearing dryer foods is not an issues, feel free to try but please do so with caution 🚫

Overall, I really like this recipe for how easy it is and how many different ways you can eat it. It really is an quick and cheap fall back for a mid week dinner or a quiet night at home on the weekend.

Veggie Mince

Serves 4

INGREDIENTS

2 tbs olive oil

1 onion, grated or finely chopped

1 zucchini, grated

1 carrot grated

¼ cup white wine

½ cup bread crumbs

1 cup of stock 

1 tbsp butter

Salt and pepper to taste

METHOD

1. Heat the olive oil in a pan. Once heated, add the onion and fry off until translucent. 
   

2. Add the zucchini, then carrot and parsley. Cook for 3 minutes and then add the white wine. Continue to sautee until the wine is absorbed.
   

3. Add the stock and cook for 15 minutes on medium heat or until the vegetables are soft.
   

4. Add the bread crumbs and parsley and stir through until well combined with the vegetables.
   

5. Finally, add the butter and salt and pepper to taste. Mix through well. 

✨✨✨