The other day while browsing through a supermarket, I found a package of frozen soya mince. I have always been very curious about it and this is the first time I saw it at a store here. When I was in University, I remember there was a healthy food shop next to it that would sell lasagna with soya mince and it was so good. If you didn’t go early, you would miss it since it would always sell out. That was pretty much my whole experience with soya mince. So now that I saw it here, I had to test it out. And I am quite happy with the results. So for this taco Tuesday, I made a chili with the soya mince and lentils; and served them on tortillas along with some pico de gallo and avocado sour cream.
This recipe makes 12 small tacos.
Ingredients:
For the chili:
2 tablespoons of olive oil
½ a red onion, finely chopped
2 cloves of garlic, minced
200grs of frozen soya mince, thawed
1/3 cup of black lentils
1 sweet paprika, finely chopped
Pinch of cumin powder
1 teaspoon of paprika powder
Cayenne to taste
1 tablespoon of honey
1 teaspoon of onion powder
Pinch of celery salt
250grs of tomato puree
1 litter of vegetable stock
Salt to taste
For the pico de gallo:
1 ½ red onions, finely chopped
4 tomatoes, cored and finely chopped (no seeds)
1 bunch of coriander, chopped
Chopped chili to taste
Juice of 1 ½ limes
1 ½ tablespoons of olive oil
Salt to taste
For the avocado sour cream:
1 avocado
125grs of sour cream
Juice of ½ a lime
Salt to taste
Extras:
12 small tortillas
To make the chili, place the olive oil and onion in a large pan over medium heat. Cook until the onions become translucent. Then add the garlic, soya mince, lentils and spices. Cook for about 1 minute while stirring. Then add the honey, tomato puree and vegetable stock. Stir so everything is mixed. Let it cook for about 20 minutes till most of the liquid has been absorbed and the lentils are cooked through. Taste for salt.
To make the pico de gallo just mix all of the ingredients in a bowl.
For the avocado sour cream, blend all of the ingredients until smooth.
Warm up the tortillas in a pan. Serve with the chili, pico de gallo and avocado sour cream.
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