Easy soya-based cobbler with delicious scones

To serve 2 people

  • 1 cup soya chunks (textured soya protein)
  • 2 cups stock (use chicken, beef or vegetable)
  • 1 clove garlic, smashed or chopped
  • 1 onion, sliced,
  • 2 sticks celery, sliced.
  • 1 410 gram tin chopped tomatoes
  • 1 up fresh or frozen peas
  • Worcestershire sauce

    For the cobbler

  • 8 ounces flour
  • 2 teaspoons baking powder
  • 2 tablespoons 0% fat thick yoghurt
  • 1 teaspoon of chilli or curry powder
  • Milk to mix


  • 1 Preheat oven to 200c/Gas Mark 6
  • 2 Place the onion, celery and garlic in a large sauce pan with 3 tablespoons of the stock. Bring to the boil then simmer for about 10 minutes until onion celery and garlic is soft, adding more stock if pan dries out
  • 3 Add soya chunks the rest of the stock and Worcestershire sauce, bring back to the boil, then turn off heat and leave to let soya chunks soften
  • 4 After 10 minutes add the chopped tomatoes and peas, bring back to the boil, then reduce heat to a simmer for 5 minutes
  • 5 Pour into a oven proof dish
  • 6 In a bowl, sieve the flour, baking powder and curry powder, add the yoghurt and rub together until it resembles bread crumbs, add enough milk to create a dough that holds together
  • 7 Kneed dough until it is smooth and elastic using more flour if needed
  • 8 Pull off lumps of the dough and roll in your hands to make a ball . Place the scones on top of the stew, leaving space between them as they will spread, then place the dish on the middle shelf and bake for about 45 minutes or until scones are brown
  • 9 Serve with green vegetables or carrots


  • 1 Use a combination of vegetables chopped small, or a tin of kidney beans or other beans instead of the soya chunks
  • 2 Add mixed herbs to the scone mix instead of curry powder

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