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Plant-based Mince
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Ever wished you could eat the lovechild of a Big Mac and a taco? This is your lucky day! Georgie Purcell’s plant-based Big Mac Tacos are easy to make, flavour-packed, and a guaranteed crowd pleaser.
You will need
Makes 8
For the sauce:
- 1/2 cup vegan mayonnaise
- 2 tbsp sweet pickle relish
- 1 tbsp yellow mustard
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- A pinch of salt to taste
For the tacos:
- 1 packet (340g) of vegan mince
- 8 small flour tortillas or soft taco shells
- 8 slices vegan cheddar-style cheese (or a bag of shredded vegan cheese)
- 2 cups shredded iceberg lettuce
- 1/4 cup of dill pickle slices (or more to taste)
- 1 small white onion, finely chopped
- 1 tsp of oil
- A sprinkle of sesame seeds to garnish
Recipe: Georgie Purcell
Directions
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Step 1
In a small bowl, whisk together vegan mayo, sweet pickle relish, mustard, paprika, garlic powder, salt, and onion powder until smooth. Taste and adjust. Pop it in the fridge while you prep the rest – it tastes even better once it’s had a minute to cool.
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Step 2
Divide your vegan mince into 8 equal portions. Place each portion onto a tortilla and press it down with a spatula or your hand to flatten it, aiming for a thin patty that covers most of the tortilla.
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Step 3
Heat a large non-stick pan over medium-high heat and add a little oil (just enough the tacos don’t stick). Working in batches, place each tortilla into the pan, mince-side down until browned (2-3 minutes).
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Step 4
Carefully flip each taco so the tortilla is face down. Place a slice of vegan cheese on top of the patty. Turn the heat to medium-low, add a few drops of water (just enough to steam), and cover the pan with a lid for 1-2 minutes. This will melt the cheese and lightly crisp the tortilla.
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Step 5
Remove the tacos from the pan and top with shredded lettuce, chopped onion, and dill pickle slices. Drizzle on the Big Mac sauce (you can also serve it on the side for additional dipping action), garnish with sesame seeds, and dig in!
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Recipe: Georgie Purcell
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