Naual Hansen

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Came up with this recipe while having leftovers of tofu, aubergine and champignons in the refrigerator. Wanted to make an family friendly oven-roasted dish with lots of potatoes, garlic, tahini sauce and vegan meat balls, but was missing some good vegan meat. 

This vegan minced is easy to make, it requires a food-processor for chopping and mixing. It can be made without a food-processor but in that case it requires a longer preparation time. 

Tofu with a neutral taste can be substituted by smoked tofu, and it will add very nice, smoky flavour to vegan minced. Beetroot gives a meaty colour that will transform to brown while frying or roasting. 

Roasted aubergine, champignons, tofu, beetroot, parsley and seasoning are some of ingredients which this vegan minced contains. Aubergine and champignons develope specific taste, tofu gives structure and absorbs aromas, beetroot gives colour, while the rest of ingredients add flavours.

Ground chia seed act as a binding ingredient, it stabilizes texture and gives dark colour. Vegetable broth cube enriches taste and developes mild flavour in combination with rest of ingredients..

This vegan minced mixture is not heavily seasoned with salt, and has a mild taste. In case of keeping for 1-3 days  in the refrigerator- add some extra salt, pepper and other seasonings by personal choice so the tastes can merge with each other.




For basic vegan minced:

  • 1 large piece of aubergine approx. 360 gr, roasted in skin and peeled of (roasted it in air fryer 25 min on 190 Celsius);
  • 200 gr of tofu, neutral taste, drained of excess water, crumbled;
  • 30 gr of fresh beetroot, finely grated;
  • 230 gr of fresh champignons, finely chopped in food-processor;
  • 1 tbsp. of sunflower oil;
  • 3 tbsp. of grinded chia seeds;
  • 1/2 tsp. of grounded pepper;
  • 1/2 tsp. of salt.
  • 1 vegetable broth cube.

Preparation time

10 min.

Cooking time

10 min.




Preparation of aubergine:
  • Roast aubergine in the airfryer (or oven) for 25-30 min. on 190 degrees Celsius. Let it cool down. Peel it off, then chopp it briefly in a food-processor until mashy consistency. 
Instructions for vegan minced:

1. Warm up 1 tbsp. of oil on a non-stick frying pan and add chopped champignons, aubergine, crumbled tofu and vegan broth cube (mash broth cube with a fork with the rest of ingredients). Fry on medium to high temperature while stirring constantly for approx. 6-8 min. Remove from heat, then pour it into a glass container (or deeper plate) and let it cool down well.

2. Add finely grated beetroot to the mixture and mix, then add grinded chia seed  together with salt and pepper, then mix again until ingredients are well incorporated.
3. Put the mixture in a food-processor and pulse several times until ingredients are well mixed.
4. Wrap the minced mixture in a foil and let it rest in the refrigerator for up to 3 days, or use it immediately.
For the vegan meat balls and fritters recipe please visit the following link:

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