This dish is low in saturated fat and very low in cholesterol and sodium. It is also a good source of dietary fibre, pantothenic acid, manganese and selenium, copper and vitamins K, B6, A and C. Add any sauce of your choosing and/or serve with peas.
INGREDIENTS
2 carrots
10oz (300g) potatoes
10oz (300g) cauliflower
10oz (300g) mushrooms
¼ cup water
METHOD
1. Pulse blend cauliflower, then mushrooms and walnuts using a food processor. You can also chop them up manually to resemble mince.
2. Add ground cauliflower, mushrooms, walnuts and ¼ cup water to a large pan. Add any spices you prefer and mix well. Suggested: 1 teaspoon smoked paprika, ½ teaspoon cumin, ⅛ teaspoon black pepper. Cover the pan with a lid and saute for 10 minutes at medium-high heat. Stir occasionally.
3. In the meantime, peel carrots and potatoes and steam or boil for 20 minutes until soft - a fork should be able to easily pass through either.
4. Mash potatoes and carrots separately. Serve on a bowl alongside mince. Sprinkle with cheese and garnish with fresh parsley.
LEVEL UP
Add 1oz (30g) walnuts, ½ teaspoon salt, ½ teaspoon cumin and ½ teaspoon cayenne pepper.
MAKES 2 PORTIONS
350 calories per portion
Protein 10g
Carbohydrates 64g
Fat 10g
Fibre 12g
Recipe from DAREBEE
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