If you are a fan of Mexican food but will keep it plant-based, this one will tick all your boxes. This recipe can easily replace the minced meat that’s normally used. The flavours are a mix between medium spicy and smoky. It’s very easy and quick to make. You can easily use it in a burrito bowl (as in the picture), soft tortilla bread or with hard shell tacos. Be creative with the veggies you like!
Gluten Free - Dairy Free - Vegan
Ingredients
1/3 cauliflower head
1 1/5 cup of walnuts
4 tsp. smoked paprika
4 tsp. cumin
2 tsp. dried garlic
3 tsp. dried oregano
½ cayenne pepper
Salt
Method
- Start by preheating the oven to 200 degrees
- Place all the spices in a bowl and mix them together
- In a food blender put the walnuts, cauliflower and spice mix. Combine until semi-fine crumbs. If it doesn’t all fit and you have to divide it up, make sure you do the same with the spice mix.
- Spread the mixture on a baking tray and roast in the oven for 10-15 min, until a light golden colour. For a more even cooking, turn the crumbles around half way through.
- All done and ready to enjoy! Use this vegan “mince” to your favourite Mexican dish in any creative way you like
