Just a simple veggie mince one that has been popular at home when I've made it. 2 x 300g bags of frozen Quorn mince. 2 medium onions olive oil 2-3 x Bisto vegatable stock melts or other veggie stock 1 can chopped tomato Garlic puree 3 -4 large carrots 1 parsnip 4 flat mushrooms black pepper 1 bay leaf 2 twigs of thyme Water Nothing I do is really fixed but this would get me to one that really went down well. Usual sort of start. Chop the onions, put in a large pan and fry with some olive oil in a large pan. Turn the heat down a bit, Add the Quorn and chopped tomato and stir until the frozen Quorn melts. Add say 2 stock cubes and an inch of garlic puree. Slice or cube the carrots and parsnips (I like these fairly chunky) and add. Peel and break up the mushrooms and add. You might find you need to add some water during the above but aim for "just enough", you don't want it swimming. Reduce heat, put lid on pan and simmer for maybe 15-20 minutes. At this point, I'll add some black pepper to taste, let it cool off and add the herbs. I'll have done this by say 2pm for the 5pm evening meal. Come meal time, heat up again. It may be necessary to add a bit more stock or perhaps you want to add something else. Let your taste be the judge. Our most popular serving has been with steamed cabbage and mashed potato. The quantities I use are 2 days worth for the 3 of us. My mother came up with an idea for the second day. She adds cheese to the leftover cabbage and potato and bakes it in the oven. We have this with the remaining mince and maybe another freshly cooked vegetable.