This is a really tasty snack meal, with its appetising mixture of textures, flavours and colours. Vegans can make these omitting the cheese topping.
Recipe from Linda's Kitchen 1995
Brown the Vegemince in 1tbs oil for 3-4 minutes, then add the almonds and cook until they are browned too. In a separate pan, soften the onions and garlic in the rest of the oil. Stir in the tomatoes and juice and cook until well amalgamated. Season to taste with salt, pepper and cayenne. Add the Vegemince and almond mixture and stir well. Fill the warm taco shells. Top with grated cheese and shredded lettuce. Serve with salsa or chilli sauce.
350g Linda McCartney’s Vegemince
2tbs olive oil
50g almonds, chopped
2 small onions, sliced finely
2 cloves garlic, sliced finely
3 tomatoes, skinned and chopped
A little tomato juice to bind
Sea salt and freshly ground black pepper
1-2tsp cayenne pepper or to taste
8 taco shells, warmed
75g cheddar cheese, grated
Shredded lettuce
