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“I work full time and have a 2 year old and a domestically challenged husband. I find that cooking most of our meals on the weekend and freezing them is the only way to keep sane. Due to this we tend to have a lot of Rice/pasta dishes with meat sauces. In order to make sure we all get our veggies I make this up and add it into every dish with a sauce base. Servings based on the amount of meals I use this in.”

Ingredients Nutrition


  1. Individually whiz each type of veggie in a food processor. I like to stop before they are minced but small enough to resemble ground meat.
  2. I then sauté these in some olive oil or cooking spray until the onion and celery are transparent.
  3. You can use equal parts of this to ground/minced meat or add to casseroles and stews as a bulking/thickening/vegifying agent.

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