NEVER ENOUGH GARLIC

This amazing mince is a perfect, vegan substitute for mincemeat. It's healthy, low fat, and packed with protein, umami, and vitamins. You can use it for your burgers, vegan meatball subs, lasagna, and so much else. What are you waiting for? 

Ingredients:

Veggies:

• 60 g (2.1 oz) green peas (frozen or fresh)

• 60 g (2.1 oz) kale (frozen or fresh)

• 40 g (1.4 oz) spinach (frozen or fresh)

• 1 celery stalk

• 50 g (1.8 oz) edemame beans (frozen or fresh)

• 1 spring onion

• Small handful of fresh parsley 

• 3 avocados

• 50 g (1.8 oz) mung beans 

• 40 g (1.4 oz) dried shiitake mushrooms

Flours and powders:

• 300 g (11 oz) vital wheat gluten 
• 20 g (7 oz) pea/rice protein powder*
• 50 g (1.8 oz) chickpea flour*
• 20 g (7 oz) hempseed flour*
• 10 g (3.5 oz) hemp protein* 
• 40 g (1.4 oz) quinoa flour*

* If you don't have the protein powders or the chickpea, hemseed, and quinoa flours, just replace it with equal amounts of vital wheat gluten. You do need vital wheat gluten.

Liquids:

• 650 ml (2.75 cups) water
• 2 umami packets, approx 28 g (1 oz) per packet (we used Clearspring's)
• 4 tbsp. tamari sauce 
• 1 tbsp. chia seeds
• 5 cloves of garlic
• 1 tbsp. apple cider vinegar 

Instructions:

1. Mungbeans need to be soaked for at least 8 hours if dry. If you haven't done that, skip them from the recipe and add 50 g more vital wheat gluten in step 5 instead of the mungbeans.
   If you have soaked them accordingly, boil them with plenty of water for 45 minutes. Go to step 2 meanwhile.
2. Soak the shiitake mushrooms in the 650 ml water for 30 minutes. Keep the leftover water!
3. While the mungbeans are boiling and the shiitake mushrooms are soaking, chop all the veggies into small pieces. 
4. Add the rest of the water from the soaked shiitake mushrooms (there is most likely about 400 ml / 1.7 cups left) to a pot and bring to a boil while adding the rest of the liquids to the pot.
5. Preheat your oven to 200°C (390°F)
6. Add all the flours and powders to a mixer bowl.
7. Pour in the boiling water and liquids from the pot while mixing on medium speed. The mixture should be elastic.
8. Add all the veggies to the mixer and mix them well with the "dough". 
9. Discard the rest of the water from the mung beans (if you are using mungbeans) and add the mungbeans to the mixer with the rest of mixture. Mix well.
10. Pour out the entire mixture on an oven tray lined with baking paper. Divide it into chunks the size of small handfulls.
    
11. Bake the chunks for 20 minutes on 200°C (390°F).
12. Let the chunks cool completely for about 30 minutes or more.
13. Add all the chunks to a meat mincer/grinder, and it will come out as MinceGreens with a texture like mincemeat and a lovely green colour.
14. Let your MinceGreens cool in the fridge in a tupperware or a tray for 30 minutes or more. 
15. Now you're ready to make your vegan meatball subs, vegan burger patties, vegan lasagna, or whatever you like.
16. Enjoy 💚