Mexican style mince with mashed potatoEs

By Jasmin

A flavourful Mexican vegan mince using store-bought vegan burgers. It goes perfectly with tacos, nachos and burritos. I’m serving it with a delicious creamy mashed potatoes and blanched green beans on the side.    

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*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 4 servings. Nutritional value 1 serving:

  • 325 Kcal
  • Protein: 10.4 G
  • Carbs: 26.9 G
  • Fat: 18.3 g

Mexican style mince with mashed potato

by Jasmin.
Yield: 4 servings. 1 serving: 325 Kcal.
[Proteins: 10.4 G, Carbs 26.9 G, Fat: 18.3 G]
Prep Time 15 minutes
Cook Time 20 minutes
cool time 10 minutes
Total Time 45 minutes
Course dinner, lunch, main dish
Cuisine Mexican
Servings 4 servings
Calories 325 kcal


For the Mexican style mince:

  • 2 burgers Store-bought frozen vegan no meat burgers
  • 2 tsp Oil neutral flavour canola oil or sunflower seed oil
  • 1 small Red onion finely chopped
  • 1 small Sweet red pepper finely chopped
  • 1 small Sweet green pepper finely chopped
  • 1 medium Garlic pressed
  • 2 Tbsp Tomato paste
  • ¼ cup Water
  • a pinch Sugar granulated
  • Mexican seasoning mix (or 1 Tbsp store-bought Mexican seasoning)
  • tsp Salt adjust to taste
  • ¼ tsp White pepper

Mexican seasoning mix:

  • ½ tsp Cumin ground
  • ½ tsp Sweet smoked paprika
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • tsp Chilli flakes
  • ½ tsp Ground coriander
  • ½ tsp Dried oregano

For the mashed potatoes:

  • 4 big Potatoes peeled and chopped
  • 1 Tbsp Margarine
  • 2 Tbsp Soy milk
  • 1 Tbsp Fresh chives finely chopped
  • 1 Tbsp Fresh dill finely chopped
  • ½ tsp Salt
  • ¼ tsp White pepper


For the Mexican style mince:

  • Bake the vegan burgers in the oven at 200°C/ 390 F for 20 min or until cooked. Let's prep the rest of the ingredients in the meanwhile.
  • In a heated pan, add the oil, onions, red pepper, green pepper, garlic, salt, pepper and the Mexican spice mix. Sautée under medium low heat until translucent for 5 - 8 min.
  • Now mix in the tomato paste and the pinch of sugar. Add 1/4 cup of water, put the lid on and let cook on low heat for 8 - 10 min.
  • Take the vegan burger out of the oven, mince them using a knife then add them to the simmering sauce. Mix well. Turn the heat off. Taste to adjust the seasoning. Serve on the mashed potatoes.

For the mashed potatoes:

  • Bring a large pot of salted water to a boil. Add potatoes, lower heat to medium, and let the potatoes cook until tender for 10 to 15 min.
  • Drain the potatoes and return to the same pot. While they're still hot, add the soy milk, margarine, chives, dill, salt and pepper. Blend everything with a potato masher until potatoes are smooth and creamy. Taste to adjust the seasoning. Serve with blanched green beans and the Mexican style mince. Bonne appétit !
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