Lunch · Mexican
Smoky mushroom and soy mince taco lettuce cups
Textured soy protein and finely chopped mushrooms simmered with chili and cumin, spooned into lettuce with salsa and lime.
- Serves
- 3
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 3 4 lettuce cupss- 120 g textured vegetable protein, dry
- 250 ml vegetable broth
- 300 g button mushrooms, finely chopped
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp tomato paste
- 100 g salsa
- 120 g romaine lettuce leaves
- 1 lime, cut into wedges
Method
Bring the broth to a boil, pour it over the soy protein in a bowl and leave for 5 minutes to soak.
Cook the mushrooms in a dry non-stick pan over medium-high heat for 6 minutes, until their liquid has gone and they start to brown.
Add the soaked soy protein, chili powder, cumin, paprika, garlic powder and tomato paste and cook for 4 minutes, stirring, until dry and well coloured.
Spoon into the lettuce leaves, top with salsa and serve with lime wedges. The filling keeps 4 days in the fridge.