Vegan Mince & Tatties

Mince and Tatties
Mince and Tatties

Vegan Mince and Tatties

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine Scottish


  • Peeler
  • Large Pot


  • 2 Cups Soya Mince (or equivalent)
  • 1 ea Veg stock cube
  • 1 ea Vegan beef stock cube
  • 1/2 Cup Red lentils (or any lentils you have in your store cupboard)
  • 2 ea Carrots
  • 2 stalks Celery
  • 1 ea Large White Onion (or two if they are small)
  • 1/2 Cup Mushrooms
  • 3 Ea Garlic cloves
  • 4 Ea Potatoes


  • Chop up the veg into roughly the same size
    chopped veg
  • Separate the onion and add to the pot. Add a little touch of olive oil and some salt. Temperature should be on low. Add the lid to the pot. After about 15 – 20 mins the onions should be translucent.
    veg in pot
  • Add the remaining veg and put lid back on. Stir every 10 mins. After about 30 to 40 mins the veg should have reduced in size.
    reduced veg
  • Boil kettle and add Soya mince to bowl. Mix hot water and veg stock cube and add mixture to mince. Leave to soak for 10-15 mins (this will depend on the manufacturer)
    soya mince
  • You can add some Soy sauce to the mince. Once the mince has absorbed the water add to the pot.
    Soy and mince
  • At this stage depending on the mince it might look a wee bit peely-wally. I add some brown sauce, vegan beef stock cube, balsamic glaze, maggi seasoning, dark soy sauce. All these things should make it look more like the traditional brown colour. Add some freshly ground black pepper.
    mince and veg
  • You can add 1/2 a cup of washed red lentils (this will pack in some more protein). Just check the pot occasionally as the lentils sometime stick to the bottom. Give it a good stir.
  • For the potatoes boil for 20 mins in salted water (or until a fork can go into the potato) – Drain water, Put lid back on, add vegan butter of your choice, Let potatoes sit for 5 mins. Mash with potato masher.


Season to taste
Serve with Irn-Bru
Keyword Mince, Tatties

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