Soy mince (or alternatively soy protein (TSP), soy meat, or soya chunks) is a product made out of textured vegetable protein. A versatile food, soy mince can be used in any recipe that calls for ground beef or any other type of minced meat, making the dish suitable for vegetarians and vegans and at the same time reducing fat and cholesterol. It is quick to cook with a protein content equal to that of meat. Soy mince needs to be flavored with seasonings and other ingredients, because it has very little flavor of its own. That also makes it very adaptable. Here, the soy is accompanied by the warmth of the pickled jalapenos and the spice mix, and combined with potato and zucchini.
1 zucchini, thinly sliced
5 potatoes, thinly sliced
1 onion, sliced
3-5 cloves of garlic, minced
oil for frying
400 gr/ 14 oz soy mince
2-3 tbsp Tex-Mex spice mix (e.g. chili powder, cumin, oregano, black pepper, paprika powder)
500 gr/ 1 pound passata di pomodoro
1 can of peeled tomatoes
8-10 slices of pickled jalapenos, minced
150 gr/ 5 2/3 oz melting cheese, like mozzarella
Boil the potato slices for a few minutes in salted water. Set them aside to cool down.
Saute the onion and minced garlic for a few minutes until the onion becomes golden. Add the soy mince and mix. Season with the Tex-Mex mix and the jalapenos and add the passata di pomodoro. Reduce the heat and let the sauce simmer for about 15-20 minutes. If needed, add water. Check the taste.
Grease a baking dish. Arrange layers of potatoes, then zucchini, followed by the tomato and soy mince sauce. Sprinkle melting cheese on top. Bake in the oven, preheated to 200C/390F, for ca. 40 minutes. Let the casserole stand for 5 minutes before serving.