During a recent stroll through my local Sainsbury’s, I glanced without expectation at the usual suspects in the chilled section. One brand of tofu, multiple Quorn products containing egg and little else of vegan interest.
Just as I was about to spin on my FGV heels and exit empty-handed, I spied an intriguing box of soya mince with a snappy label. I was readying myself for instant disappointment as I scanned the ingredient list for egg and/or milk. Imagine my utter joy and delight when I saw the most loved of all supermarket words: vegan. I snatched up the container and waddled as quickly as I could back to my kitchen to create a masterpiece…
I decided to go down a Mexican route for my dinner so I doused my newly-found mince with smokey chipotle chilli sauce by South Devon Chilli Farm. This condiment is labeled as suitable for vegans and packs a punch, but I didn’t ease up as I slathered it onto the searing soya meat.
I added some raw freshness to the situation by following a simple recipe for mushroom ceviche taught to me by my dear friend Julio. I combined mushrooms, tomato, onion, cilantro (coriander), avocado, snap peas, a dash of shoyu, a dollop of ketchup, a smattering of pepper and splashes of freshly-squeezed lime juice. So delicious.
The resulting meal was one of my favourites in recent times. Mini vegan chipotle meat boats served with Mexican Style Creamy Sheese and a side of ceviche. Thank you Sainsbury’s. Thank you Julio. Gracias México. ¡Viva la comida vegana!