Veggie Mince

This is one of those staple recipes that you can make in bulk, freeze, and then pull out conveniently when you want to make something outrageously delicious! I use this veggie mince for bolognese sauce, taco fillings, pizza toppings, “no-meat-balls”, moussaka, burgers and MORE! This recipe is completely oil free, tomato and mushroom free as well! There is enough flavour in this to eat it by itself, but not so much that it is not adaptable to other recipes as a staple base.

This recipe was originally inspired by Jevant from Healthy Vegan Eating. I often find however, that most creators are using ingredients that I don’t like, or that don’t resonate with my body, and this may be due to my continued fight against viruses etc. So I like to recreate these recipes the way I KNOW will suit my system, and I’m sure, the system of others!

I opted out of using the mushrooms and tomato paste, as I find tomato pastes very drying (they are also highly acidic as they are cooked) and the mushrooms always seem to flare up my immune system (contrary to what many would say about them). So I keep them to a minimum no matter what I’m creating! Instead, I’ve opted for jackfruit to replace the mushrooms, and the capsicum paste to replace the tomato paste that Jevant’s recipe uses. I also do not include any nuts and seeds to keep this recipe very low fat, and allergen free.

I hope you enjoy using this veggie mince with so many different recipes and always keep a little bit in the freezer for when you just can’t be bothered! Use this for any recipe that calls for beef mince as a substitute, and get creative!