I’m trying to introduce myself to more plant based meals. I have finally found a flavourful way to make vegan mince. My vegan lentil taco mince is deliciously tasty and gets a rave review from my meat eating husband, Brian. I love the idea of a healthier diet, limiting saturated fats that are found in animal protein, but I have to think really hard when it comes to preparing plant based alternatives.
There are plenty of options in the processed foods aisles at the supermarkets, but when I look at the ingredients in them I’m often surprised and disappointed. I was not brought up hero’ing the vegetables and we most certainly never ate lentils.
vegan Lentil taco mince
Ingredients
- 1 tin Cooked lentils drained
- 250 g Mushrooms roughly chopped
- 70 g red onion
- 10 g garlic
- 1 tablespoons taco spice (Cape Herb Spice)
- 10 g miso paste
- 40 g Walnuts
Fry in
- 3 tbls Avocado oil
Instructions
Make vegetable mince
- Place all ingredients in a blender and pulse blitz to desired minced texture
Fry mince
- Heat a nonstick frying pan with the oil and fry the minced vegetable mix until cooked through. This took about 13 minutes.
- Serve in flour tortillas with shredded cabbage dressed with lime juice and avocado oil, fresh tomatoes, avocado,cucumber, red onion, basil and if you are not vegan add a dollop of sour cream.
