The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sunflower Mince Ragu with Creamy Celeriac Mash
Add a dash of almond yoghurt to your folate-rich crushed parsnip, and you’ll get one creamy mash. It’s just the base you need for this comforting lentil ragu, fragranced with herbs and studded with plump tomatoes.
Prep in 10
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 garlic bulb (use half)
- 100g kale
- 400g celeriac (Celery)
- 72g sunflower mince (sunflower mince (100%))
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 40g pine nuts
- 2 onion
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 large potatoes
- 220g baby plum tomatoes
Nutritional Information
Calories: 489
Protein: 18g
Carbs: 39g
Fat: 28g
Sunflower Mince Ragu with Creamy Celeriac Mash
Add a dash of almond yoghurt to your folate-rich crushed parsnip, and you’ll get one creamy mash. It’s just the base you need for this comforting lentil ragu, fragranced with herbs and studded with plump tomatoes.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Dissolve the stock cube in a jug with 600ml hot water and add the sunflower mince to rehydrate. Bring a saucepan filled with salted hot water to a boil. Peel the celeriac and potatoes (optional) and cut into 2cm cubes. Peel 2 garlic cloves. Add the celeriac, potatoes and whole garlic cloves to the saucepan and simmer for 18-20 mins, until softened, then drain and return to the pan.
- Finely chop or crush 2 garlic cloves. Finely dice the onion. Heat a medium frying pan with 2 tbsp oil on medium-high heat. Add the onion and cook for 5 mins. Add the plum tomatoes and remaining garlic and cook for another 5 mins, until softened.
- Add the sundried tomato paste to the pan, cook for 2 mins, then add half the vinegar and the mince and stock mixture. Bring to a boil then simmer for 8-10 mins. Pour in half the cream and simmer for a final 3-4 mins.
- Meanwhile, heat a dry frying pan on medium heat. Add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Transfer to a bowl and set aside. Add the kale, remaining vinegar and a splash of water to the pan. Cook for 2-3 mins, until wilted. Season with sea salt and black pepper.
- Add the remaining cream to the celeriac pan and mash together; season to taste.
- Serve the mash with the ragu and kale. Garnish with the pine nuts.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.