Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Serves: 4-6
Prep time: 15 mins
Cooking time: 30 mins
Ingredients
- “MINCE”
- ¼ cup olive oil
- 2 x 35g pkts taco seasoning
- 1 x 400g can kidney beans (reserve 1 cup for salad)
- 500g mushroom mince
- 1 lg onion, diced
- 2 cloves garlic, crushed
- 2 tbsp tomato paste
- 2 tsp natvia, honey or sweetener
- ground black pepper
- 2 cups cauliflower rice, steamed
- 1 avocado, sliced
- 3 green onions, thinly sliced
- 2 cobs corn, grilled and shelled
- 8 asparagus, grilled
- 2 medium tomato, diced
- 2 medium Lebanese cucumbers, diced
- 1 handful spinach leaves
- vegan mayonaise
- ¼ cup olive oil
- vegan cheese (optional)
Method
- Heat oil in frying pan to medium high.
- Add onion and garlic and fry stirring for 3 minutes.
- Add mushroom mince, and cook for 10 minutes.
- Add all other “mince” ingredients and cook for 10 minutes, until tender.
- Lay baby spinach leaves on the base of serving plates.
- Spread cauliflower rice over the top.
- Pile extra kidney beans, avocado, green onions, corn, tomato, cucumber and vegan cheese around the outside of the plate.
- Spoon “mince” into centre of plate.
- Lay asparagus over the top.
- Drizzle mayonnaise and olive oil over the top, and serve.
