This versatile Kiwi classic is effortlessly reimagined using pre‑cooked Meatless Burger Mix as a modern alternative to the traditional beef mince. Rich in taste and naturally low in fat yet high in protein and fibre, this recipe offers vegans, vegetarians, and anyone seeking a nourishing, flavour‑packed meal with no additives or preservatives.
Ingredients:
- 1 cup Meatless Burger or Kofta Mix.
- 1 cup of boiling water.
- 1 tablespoon Olive oil
- 1 chopped onion
- 100g tomato paste
- 100ml red wine
- 50ml Worcestershire Sauce (optional)
- Black pepper and salt to taste
- Toasted bread and butter (optional)
Preparation: chunky vegan mince
- Preheat the oven to 240°C/220°C fan/475°F/gas 9.
- In a bowl mix the Meatless Burger Mix with 1 cup of boiling water and leave to stand for 5 minutes.
- Place a piece of baking paper on an oven tray, spread the mix out across the baking paper to a depth of about 5mm or 1/4 inch.
- Place in the oven for about 40-50 minutes
- Ever 10-15 minutes, take tray out of the over and, using a fork, break up the mixture into small to medium sized lumps. Repeat until mixture in broken into approximately 1cm / 1/2 inch lumps that are slightly crunchy.
- Take out the over, leave to cool and store in fridge until ready to use.
Hints:
- Both Meatless Burger and Kofta mixes can be used for this recipe, though our favourite are the bases made with the Meatless Burger mix.
- Cook the Burger mix in advance and store in the fridge to use in a range of recipes over the week.
- The crunchier the mix when baked the more texture the mince will retain when used.
Method: Mince on toast
- Heat the oil in a frying pan and gently cook the chopped onions.
- Stir in the red wine, Worcestershire Sauce, black pepper, salt and tomato paste.
- Once combined add the Burger/Kofta mince mix.
- Stir continuously until heated through and then serve.
- Serve on to a piece of toasted and buttered break.
Hints:
- Vegan Worcestershire Sauce can be purchased from some retailers.
- Top with a fired or pouched egg, grated cheese and garnish with chopped fresh parsley or spring onion.