16th March 2018 Vegan Carrot, Walnut Mince This is a versatile recipe for making a plant-based, vegan mince to replace minced meat in traditional recipes such as spaghetti bolognese and shepherd’s pie. Use it to stuff peppers, on salads, in wraps, as a side dish, or wherever you feel like adding a tasty filling. Ingredients: Serves 2 sides, or use as a filling in wraps, on salads,or as a vegan mince in hot dishes. 1 tablespoon of coconut butter 3 medium carrots 1 cup of ground walnuts* 2 tablespoons of ground linseeds 2 tablespoons of chia seeds 6 tablespoons of water 2 tablespoons of blackstrap molasses Salt and pepper, to season OPTIONAL: add complimentary herbs and spices *Alternatively soak 2 cups of whole walnuts for 4 hours, drain and ground down in a food processor. Directions: Preheat oven to 180°c. Combine the chia seeds and water and leave aside to set. Peel, trim and blitz the carrots, transfer to a deep mixing bowl. Add in the ground walnuts, linseeds and seasoning and mix together. Place 1 tablespoon of coconut butter in a roasting pan and put in the oven for 3 minutes or until butter melts and remove from the oven. Stir the blackstrap molasses in with the hot butter. Combine the set chia seeds and water with the stuffing mix. Stir, mix should clump and resemble crumbs. Turn your mix into the roasting pan and bake for 20-30 minutes. Toss your mix and roast for a further 10 minutes until carrots are tender. Serve or store for future use. Variations Use cauliflower in place of carrots, or other root vegetables such as sweet potato or parsnips. Add pumpkin and sunflower seeds or other nuts that you have. To give your mince a little more depth, try adding sun-dried tomatoes or mushrooms.