Since perfecting our vegan mince recipe, we’ve subbed it into every recipe you could imagine: lasagne, taco night, cheeseburger bowls, pizza, pie, spaghetti, stir fries, chilli con carne, you name it. The verdict: it works.
Easy, versatile, healthy and delicious – this recipe takes just 20 minutes to make a batch as big (or little) as you like. Double it, triple it, multiply the recipe by ten to freeze and use in your next recipe. Whatever you do with it, you’re guaranteed to enjoy it.
What you need
Knife
Ingredients
2 SERVINGS
- 1 can lentils, drained
- 1 beef stock cube, crumbled
- 2 tsp. Worcestershire sauce
- ½ tsp. liquid smoke
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tbsp. nutritional yeast
- ½ onion, diced
- 1 tbsp. neutral oil
- Salt and pepper to taste
Preparation
Step 1
Sautee onion in the oil on medium heat for 2-3 minutes until translucent.
Step 2
Add your lentils and cook down for 10-12 minutes or until the lentils start to break up and lose shape.
Step 3
Add the rest of your ingredients and cook for a further 5 minutes, or until your vegan mince starts to look like… well, mince.
✨ RECIPE NOTES ✨
Super versatile: You can (almost) use this anywhere you would mince. Bolognaise, nachos, shepherd’s pie. Any recipe where mince does not need to bind to anything (and remains crumbly) will work a treat. Unfortunately, this recipe wouldn’t work for something like meatballs or burger patties on their own as there’s too much moisture.
Nutritiously delicious: Do we need to remind you? Lentils are like… very, very good for you. So as well as adding texture and diversity to your meals, they do your body a lot of good. They also cost next to nothing, and this whole recipe cost us under $5 (seriously). A two in one bonus!
Freeze: this recipe is a really great one to make a large batch of and freeze in individual or family size portions.
