Friday, 5 September 2014

Mince and Tatties

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

Mince and tatties is a hearty Scottish dish which is fairly straightforward to make and is very tasty and filling! It’s one of my favourite meals on an autumn or winter night.Unfortunately, it's also one of the least beautiful foods in the world to try and photograph, so I hope you will accept that my photo simply doesn't do the tastiness of it justice!

For this recipe, instead of TVP, you could use 600g of store-bought vegan mince in this recipe if you prefer, which doesn’t need to be rehydrated. I’ve also had excellent versions made with cooked green or brown lentils. One of my neighbours also swears by adding a splash of red wine to the mince for flavour, and his vegan mince and tatties are very, very good.

Recipe: Mince and Tatties

Serves 3-4

Ingredients (mince):
  • 150g TVP mince
  • 460ml hot water (for rehydrating the mince)
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 medium carrots, cut into medium sized chunks
  • 300ml veg stock
  • 1 tsp yeast extract dissolved in 1 tsp hot water
  • 3 tsp vegan Worcester sauce (I like the Biona version)
  • 2 tsp soy sauce
  • 2 tsp mixed herbs
  • 3 tbsp balsamic vinegar 
Ingredients (tatties):
  • 600g potatoes, chopped into smallish pieces
  • A dash of olive oil or a knob of vegan margarine
  • A generous splash of plant milk (enough to soften the mashed potatoes to the right consistency)
  • Salt and pepper to taste


In a jug, rehydrate the mince by mixing it with the hot water and leaving it to stand, covered with a tea towel.

In a medium sized saucepan, put the potatoes on to boil in lightly salted water. They need to cook for at least 20 minutes, but a little longer is fine.

While the potatoes are cooking, in a large saucepan gently fry the onion and carrot in the olive oil for about 10 minutes, until softened.

To the onion/carrot pan, add the veg stock, yeast extract dissolved in water, vegan Worcester sauce, soy sauce, mixed herbs and balsamic vinegar. Stir well and cook for a couple of minutes on a medium heat.

Add the TVP mince to the onion/carrot/veg stock pan, and stir well. Cook for another 5 minutes or so. If the mince starts to look a little dry, add a bit more liquid. Leave on a gentle heat until ready to serve.

Check the potatoes are cooked (the pieces should be beginning to break apart a little), and if they are ready, drain the potatoes in a colander. Return the drained potatoes to the same pan and add all the remaining ingredients. Mash until you achieve a smooth consistency with no lumps.

Serve in bowls with the mince and tatties next to each other. You could also serve with some green vegetables on the side, or my personal favourite, with a healthy sprinkling of nooch (nutritional yeast) on the top.


  1. I love mince & tatties!! I always make it with the Fry's beef, yum!!

  2. I love that you have a neighbor who brings you vegan mince.

    1. I know, my neighbours are lovely! We quite often go round to each other's flats for dinner and they've got really very good at cooking delicious vegan food :) Frankly, the vegan mince and tatties one of my neighbours makes is far better than mine, made with brown lentils.

  3. Yum! I like the idea of using lentils (and the red wine) :)