Came up with this recipe while having leftovers of tofu, aubergin 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. 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.