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.

Notes


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