Vegan 'Mince'
Serves 6
Quick Dinners
Vegetarian
Gluten Free
Crowd Pleasers
Check out this vegan mince option as a minced meat substitute. This is great as a 'mince' base for my Vegan Chilli Con Carne (search recipe on FullNest).
Prep time - 20 minutes
Cook time - 45 minutes
Ingredients
- 1 head of cauliflower (about 1kg leaves on)
- 1 cup unsalted cashews
- 1 tablespoon soy sauce (or Tamari)
- ½ teaspoon salt
- 1 teaspoon powdered ‘beef’ stock – Massel brand is vegan & gluten free
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 140g (small tin) tomato paste
Cooking Steps
1
Preheat the oven to about 175°C (345°F). Next remove the stem and leaves from the cauliflower.
2
Break cauliflower into medium sized florets. Add all the ingredients to a food processor and pulse to blend; stopping periodically to make sure florets sitting at the top of the food processor are being blended evenly.
Tip: Don’t over blend as you want the mixture to be coarse and ‘mince’ like, not pureed.
3
Finally, spread ‘mince’ mix onto a large baking tray lined with greaseproof paper.
Spread the mix evenly and slightly press down.
Place in the oven and cook for about 45 minutes, checking and gently stirring for even cooking halfway through the cooking process.
FYI: ‘Mince’ is ready when the cooking process has dried the mince out and the mince is slightly brown. If the mix is still a bit ‘wet’ give it an extra 10 minutes or so.
Allow to cool, place in a sealed container and refrigerate until ready to use as a base ingredient to; bolognese, tacos, lasagne or vegan hilli con carne (see my vegan con carne recipe on FullNest).