Vegan Walnut Chilli “Mince”

Vegan Walnut Chilli Mince Stir Fry in a wok
Credit: California Walnuts

If you’re embracing Veganuary this year, and hoping to keep costs low, then why not cook up a batch of this tasty plant-based chilli mince made with delicious California Walnuts, juicy mushrooms, garlic, tomatoes and beans?

It cooks in just 15min, and you can use the basic mix to make Chilli California Walnut Jackets, a Pasta Bake, Nachos, Stir Fry or a Chilli California Walnut, Rice and Avocado Burrito depending on the occasion! Recipes below…

Preparation time: 10min
Cooking time: 15min
Serves: 5

Vegan walnut chilli mince in a casserole

Vegan walnut chilli mince

How to make Vegan Walnut Chilli “Mince”:

  1. Place the walnuts in a food processor and mix to give a coarse crumb. Repeat with the mushrooms and mix into the walnuts.
  2. Heat the oil in a large saucepan and fry the walnut mixture and garlic for 5min. Add the spices and cook for 1min.
  3. Stir in the tomatoes, tomato purée and both beans and cook gently for 10min, stirring occasionally. Season and stir in the coriander.

Use the vegan mince five ways!

Each idea serves 2…

Chilli California Walnut Jackets

Preheat the oven to 200oC, Gas Mark 6 and bake two large baking potatoes for 1-1½ hours until tender. Cut in half and top each with a portion of hot chilli mince.

Chilli California Walnut Pasta Bake

Preheat the oven to 200oC, Gas Mark 6. Cook 125g pasta shapes in boiling water for 11-12min and drain. Mix in two portions of hot chilli mince. Transfer to a baking dish and sprinkle with 25g grated vegan hard cheese, 3 tbsp fresh breadcrumbs and a small handful of chopped walnuts. Bake for 15min until golden.

Chilli California Walnut Nachos

Place 185g tortilla chips on a large heatproof plate and top with two portions hot chilli mince. Sprinkle with 25g Tex Mex flavoured grated vegan cheese and grill for 2min. Top with 100g each guacamole and tomato salsa and sprinkle with extra chopped walnuts to serve.

Chilli California Walnut Stir Fry

Heat 1 tbsp oil in a large frying pan and fry 50g sugar snap peas, halved lengthways, 1 carrot, cut into matchsticks and 4 spring onions, sliced for 3-4min. Stir in two portions of chilli mince and 150g of straight to wok medium noodles and heat through for 1-2min.

Chilli California Walnut, Rice & Avocado Burritos

Spread one portion of hot chilli mince down the centre of two large tortilla wraps, top with ½ x 250g pouch hot microwavable long grain rice and ½ sliced avocado. Fold over the side and wrap up. Cut in half to serve.

More vegan recipes for Veganuary and beyond