Recipe – Plant-based goodness with GOODMINZ + vegan patty recipe


In the year I have been vegan, I’ve come to realise that I much prefer eating plant-based rather than using meat substitutions. I would rather make something out of vegetables than fill my body with processed foods. I love making pizza bases out of cauliflower or my pancakes out of oats, water and bananas.

That doesn’t mean I don’t still want to eat things like sausages, {no} meat-balls and burgers, so I’ve been testing out different recipes to create my own at home.

The past week I’ve been experimenting with GOODMINZ – a plant-based mince that is made from minced fresh vegetables and other wholesome ingredients like chickpeas and quinoa. Each product contains five vegetables and a 114g (quarter-pounder) serving gives 1 of your recommended 5 a day. It’s is also a source of protein, a source of fibre and is low in saturated fat. It contains no gluten-containing ingredients and is free from soya. Win!!

There are four varieties of GOODMINZ, each with a base of cauliflower and carrot and then three other vegetables. Green with garden peas, broccoli and spinach, Purple with beetroot, sweet potato and celeriac, Brown with chestnut mushrooms, parsnip and fennel and Orange with sweetcorn, butternut squash and red pepper!

At the weekend, I made these delicious vegan patties to have for my lunch. I used the Brown GOODMINZ, and jazzed them up with some toasted pine nuts, sun-dried tomato and smoked paprika. Served on a bed of salad and ”slaw it was absolutely delicious!

They were quick and easy to cook up, tasted amazing AND were incredibly healthy to boot!



1/3 pack of Brown GOODMINZ

2 tbsp pine nuts

4 sun-dried tomatoes

1/2 tsp smoked paprika



First lightly toast the pine nuts. Put the GOODMINZ into a bowl break up lightly, then add in the pine nuts, finely chopped sun-dried tomato and the smoked paprika. Mix well, shape into patties and chill in the fridge for half an hour.

Heat a little oil in a frying pan, over a low heat. Place your patties into the pan, and cook for 7-8 minutes on each side.

Serve on a bed of salad, or in a flatbread with some hummus.

I served mine with baby spinach, pink ‘slaw {made from red and white cabbage, red onions and carrots in balsamic vinegar} with a yogurt and corriander dressing.

You can see the video of me making them, as well as the details for the dressing in my vlog here.



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