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Veggie Mince: Submitted by: Cartimand | Date Added: 28 Oct 2016
Listed in: Vegetarian Option

If you have an adverse reaction to Quorn mince and wish to avoid soya-based mince, the following provides a quick, easy, versatile and very tasty alternative. Please note that all the following quantities are approximate and can be varied according to preference. If you want your mince crunchier, add more walnuts. If you prefer it softer and "meatier", add more mushrooms.

1 head cauliflower
1 medium onion
3 cloves garlic
1 cup chestnut or other dark mushrooms
1 cup walnuts
2 tbsp tomato purée
A generous splash of dark sauce (either vegetarian Worcester sauce, smoky BBQ or HP sauces work well)
Seasoning to taste (I use salt, pepper and a tsp of cumin).

Approximately 3 to 4 servings.

Cooking Instructions

Roughly chop the cauliflower and onion and put them, along with the garlic, mushrooms and walnuts, in a food processor. Blitz them, ideally on pulse mode, so the ingredients are coarse-cut rather than puréed.
Put the mix in the Actifry with a splash of olive oil and Actifry for 5 minutes.
Open the Actifry, add the tomato purée, vegetarian Worcester (or alternative) sauce and seasoning, then Actifry for a further 5 minutes.
Your mince is then ready for use in your favourite recipes. Works very well typically in a chilli sin carne, veggie moussaka, cottage pie or spaghetti bolognese dish, which I made last night - see attached photo.
Freezes very well too. I store mine in a shallow plastic food container, so I can break off a slab when needed and defrost in the microwave on 50% power for around 4 mins.

Recipe Pictures - Hover cursor to scroll if several images:
Veggie Mince
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