Tuesday, 29 August 2017

vegan tacos with homemade mushroom & bean mince.


A delicious homemade veggie mince recipe that is both vegetarian and vegan! In this case, I've added some subtle spice to create a chilli style mince, perfect for tasty tacos. But the results are so versatile! The recipe is also perfect for dairy free diners who also may avoid soya or eggs in the supermarket bought varieties.

Using my trusty new Veggie Bullet, I was so pleased that shredding up healthy mushrooms and borlotti beans was such an easy way to create a mince-like base for so many meals. With around 20 calories in 200g of mushrooms too, the cheap ingredient means you can create a really low fat, low price meat substitute which is packed with nutrients too. Will you be giving it a try for #MeatfreeMonday?



Shopping list.
(Serves four)

♥ 200g button mushrooms
♥ One white onion
♥ One garlic clove
♥ 400g tin of borlotti beans
♥ 400g tin kidney beans (in chilli sauce is even better!)
♥ 2 tsp mild chilli powder
♥ 2 tsp smoked paprika
♥ Salt and pepper to season
♥ Taco shells (Old El Paso are vegan approved)
♥ Your favourite Mexican style accompaniments such as guacamole and chillies

Step one. Begin by shredding your mushrooms, then onions and garlic. Lastly whizz in the borlotti beans and season as required.


Step two. Mix in the spices and kidney beans. Cook in a pan on a low heat for 15-20 minutes at a gentle simmer.


Step three. That's it for the mince! Easy, hey? Whilst the mixture bubbles away, you can make homemade guacamole. I like mine with plenty of lime, spring onion and red chilli flakes.


Add the ingredients to the table and allow your diners to mix and match their favourite ingredients to create their taco. Yummy!


Have you ever made homemade vegetarian or vegan mince from vegetables? Have your got a Veggie Bullet? Would love to hear your recipes!

I also wrote a full Veggie Bullet review and cauliflower recipe here.

The Veggie Bullet currently retails at £149.99 and can be bought from High Street TV.

In collaboration with NutriBullet and High Street TV

2 comments:

  1. I've always finely chopped a load of mushrooms to bulk out mince, and once made a great bolognese out of a similar mixture. Delicious!

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