This Slow Cooker Scottish Mince and Tatties or Potatoes recipe is a deliciously easy vegan family meal that is so simply to prepare as everything is chucked in the slow cooker, including the potatoes, and left to bubble away. We also provide a quick and easy stove-top method which is perfect for quick fuss-free week-night meat-free meals. Also, our veggie mince and potatoes can easily be prepared as gluten-free.
Ingredients
To rehydrate dried TVP mince: [alternatively use fresh or frozen vegan mince and this step can be omitted]
- 130 grams Dried textured vegetable protein (TVP) mince pieces [or 300-400g [14oz] fresh or frozen vegan mince, fine diced mushrooms, or cooked green or brown lentils]
- 500 millilitres boiling water
- 1 teaspoon yeast extract [marmite/vegemite]
Mince:
- 140 grams celery [2 stalks, diced]
- 150 grams carrots [2 small-medium, diced]
- 160 grams onion [1 medium-large, diced]
- 4 cloves garlic [minced or fine diced, or 2 teaspoon garlic powder]
- 1 tablespoon tomato puree [paste]
- 1 tablespoon soy sauce [or tamari soy sauce, or coconut liquid aminos]
- 1 tablespoon vegan Worcester sauce [use a gluten-free sauce if required or replace with an extra tablespoon of soy sauce]
- 500 millilitres vegan stock [use gluten-free stock if necessary]
- 3 tablespoon vegan gravy powder [use a gluten-free gravy if necessary]
Add after cooking finished: [optional]
- 2 teaspoon red wine vinegar
To serve: [optional]
- 800 grams potatoes [new or baby potatoes with the skins left on are perfect, or use larger potatoes halved or quartered]
- 300 grams frozen peas
Instructions
Prepare the dried vegan mince [TVP] [Alternatively, if using fresh or frozen vegan mince or an alternative such as cooked lentils this step can be omitted]
- Pour 500ml [2 cups] of boiling water into a heatproof jug or bowl, which has the dried mince, and mix through the yeast extract. Stir well and leave to soak for at least 20 minutes.If using fresh or frozen vegan mince simply add this to the slow cooker, even if its frozen.130 grams Dried textured vegetable protein (TVP) mince pieces,500 millilitres boiling water,1 teaspoon yeast extract
- Once rehydrated, drain any remaining liquid but keep it and put it towards the vegan stock that is required to add to the mince.
Prepare the mince:
- Switch your slow cooker to the low, medium or high setting while you add the ingredients.
- Add the onion, carrot, celery, garlic, soy sauce, vegan Worcester sauce or an extra tablespoon of soy sauce, tomato puree, gravy powder, and vegetable stock.The potatoes can either be added now directly to the slow cooker or cooked separately. We used baby or new potatoes so they were quite small and any larger ones got halved or quartered, so if your potatoes are medium or large slice into smaller but chunky pieces.140 grams celery,150 grams carrots,160 grams onion,4 cloves garlic,1 tablespoon tomato puree,1 tablespoon soy sauce,1 tablespoon vegan Worcester sauce,500 millilitres vegan stock,3 tablespoon vegan gravy powder,800 grams potatoes
- Give it all a good stir. Pop the lid on and cook for 3 ½-4 hours on high, or 5-6 hours on medium, or 7-8 hours on low. Although exact times will depend on your slow cooker and the size of your veggies and potatoes [if added]. It will be ready once the veggies are soft and the mince nice and thick.
Optional:
- Once cooked the mince can be seasoned with the red wine vinegar. It generally doesn’t require salt but if preferred add salt and pepper to taste.2 teaspoon red wine vinegar
- Enjoy with sides of steamed or boiled potatoes [if not already added to the mince] and cooked frozen peas. A few crisp Scottish oatcakes are also a nice accompaniment.300 grams frozen peas
Notes
- Please note that the provided nutritional information is for guidance purposes only, as ingredient variations can result in different nutritional values.
- The data includes the potatoes. Excluding the potatoes the nutritional information per serving is as follows: 176 calories, 25g of carbs, 18g of protein, 149mg of calcium, 4mg of iron, 9mg of sugar, 0.4g of fat, 351mg of potassium, 6708 IU of Vitamin A, and 8g of fiber.
- Leftover mince and tatties can be stored in the refrigerator for up to 3 days or frozen for 2-3 months. To reheat leftovers, place them in a pan over medium heat and simmer gently for 3-4 minutes until heated through. Add extra stock if required.
- For slow cooker variations: cooking times will depend on the heat setting and the specific slow cooker or crock-pot used. Additionally, the size of the vegetable pieces will affect the cooking time.
- The potatoes can be added directly to the slow cooker pot and cooked along with the mince. Half or quarter any large potatoes. We used baby or new potatoes with the skins kept on.
- When selecting gravy powder or granules, be aware that many brands, including store brands, are accidentally vegan and may be more affordable.
- Consider using a vegan “beef” flavored vegetable stock if available, such as Meat-Free Beef OXO cubes.
- If you’re using fresh or frozen vegan mince, you can omit the Marmite, as these mince types typically don’t need rehydration and are pre-seasoned.
- As an alternative to vegan mince, you can use cooked brown or green whole lentils or finely diced mushrooms.
- For stove-top veggie mince preparation: combine all mince ingredients (except the gravy powder) in a skillet or similar pan, bring to a simmer, and cook covered for 25 minutes. Remove the lid and cook for an additional 15 minutes. Stir in the gravy powder at the end to thicken the mince, including the red wine vinegar. Add extra vegetable stock as needed during cooking to prevent the sauce becoming too thick. Optional: The fresh ingredients can be sautéed in 1-2 tablespoons of oil if preferred before adding the rest of the ingredients.
Nutrition
Calories: 330kcal | Carbohydrates: 60g | Protein: 22g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1122mg | Potassium: 1193mg | Fiber: 13g | Sugar: 11g | Vitamin A: 6712IU | Vitamin C: 47mg | Calcium: 173mg | Iron: 6mg
