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Battle of the Smashburger Tacos: Lentil Mince vs 'Impossible' Mince

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Lentil and Mushroom Mince

  • 1 cup cooked brown lentils, well drained
  • ½ cup walnuts,
  • 6 brown mushrooms
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil, for cooking

Vegan Mince

  • 1 packet Impossible mince (340g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • 8 small corn tortillas
  • Shredded vegan cheese of choice
  • Coleslaw, sliced spring onion, chopped parsley, and BBQ sauce to finish

Instructions

Lentil and Mushroom Mince Smashburgers

  • In a food processor, pulse the lentils, walnuts and mushrooms together until combined but still textured — you want it to hold together, not turn into a paste.
  • Transfer to a bowl and mix in the tomato paste, soy sauce, garlic and spices. Season well with salt and pepper.
  • Divide into 4 portions and roll into loose balls. Heat a large skillet over medium-high heat with the olive oil.
  • Place a tortilla in the pan, then set a ball of mince on top. Immediately press down hard with a spatula to smash it flat and thin, right into the tortilla.
  • Cook for 2–3 minutes until the edges crisp and caramelise, then flip the whole thing (mince-side down) and cook for another 1–2 minutes.
  • Top with cheese and spring onion while still hot so the cheese melts slightly, then fold, finish with coleslaw, parsley and a drizzle of BBQ sauce, and serve immediately.

Vegan Mince Smashburgers

  • In a bowl, mix the Impossible mince with the spices, salt and pepper until just combined — don't overwork it.
  • Divide into 4 portions and roll into loose balls.Heat a large skillet over medium-high heatwith a small amount of oil
  • Place a tortilla in the pan, then set a ball of mince on top. Press down hard and fast with a spatula to smash it flat and thin.
  • Cook for 2–3 minutes until deeply browned and crisp at the edges, then flip and cook another 1–2 minutes.
  • Top with cheese and spring onion while still hot so the cheese melts slightly, then fold, finish with coleslaw, parsley and a drizzle of BBQ sauce, and serve immediately.
Tried this recipe?Mention @thecozyvegankitchen or tag #thecozyvegankitchen!