Plant-Based Mince Dosa-Dillas
with Tomato, Cucumber & Coriander Salsa
This dish is a fabulous fusion of hearty Indian and Mexican-inspired flavours. Lace the plant-based mince with our Mumbai spice blend and a sprinkle of plant-based Cheddar, before stuffing it into soft flour tortillas - which you'll bake until they're crisp and golden on the outside, the perfect handheld vessel for the juicy, 'meaty' filling.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
brown onion
1
carrot
1 packet
plant-based mince
(Contains: Soy, Gluten, Wheat; May be present: Gluten, Wheat.)
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 sachet
vegetable stock powder
6
mini flour tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1 bag
coriander
1
tomato
1
cucumber
1 sachet
Mumbai spice blend
1 packet
plant-based shredded Cheddar cheese
Not included in your delivery
olive oil
½ cup
water
30 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. • Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 4-5 minutes. • Add plant-based mince and cook until slightly browned, 3-4 minutes. • Add Mumbai spice blend, garlic & herb seasoning and tomato paste and cook until fragrant, 1 minute. • Add the water, the plant-based butter and vegetable stock powder and cook until slightly thickened, 1-2 minutes. • Stir through plant-based shredded Cheddar cheese. Season to taste.
• Arrange mini flour tortillas over a lined oven tray. Divide filling evenly between tortillas, spooning it onto one half of each tortilla. • Fold empty half of each tortilla over to enclose the filling and press down gently with a spatula.
TIP: If the tortillas don't fit in a single layer, spread across two oven trays!
• Brush or spray the dosa-dillas with a drizzle of olive oil. • Bake until golden, 10-12 minutes.
TIP: You can place a sheet of baking paper and a second oven tray on top of the dosa-dillas if they unfold during cooking.
• Roughly chop coriander, tomato and cucumber. • In a medium bowl, combine coriander, tomato and cucumber. Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.
• Divide plant-based mince and veggie dosa-dillas between plates. • Serve with tomato, cucumber and coriander salsa. Enjoy!
