Slow cooker vegan Scottish mince and tatties is a scrumptious, nutritious, and comfort food meal that is so easy to prepare as everything is chucked in the crock-pot and left to bubble away. A quick and easy stove-top method is also included within the recipe notes.
Everyone will love the rich, thick, deep savoury gravy and creamy potatoes, and this veggie mince recipe can be easily prepared as gluten-free.
Serve with peas and perhaps a wedge of crusty bread to soak up the plant-based gravy yumminess.
Scottish slow cooker vegan mince and tatties is what you need during those dark and cold days when your dreaming of a bowl of comfort food waiting for you at home.
Quick History of Scottish Mince And Tatties
Mince is more commonly known as ground meat in the US, and is usually made with beef. Mince originates way back to medieval Britain (1066-1485) where it was termed mincen which translates to chop small.
Scots have been eating mince and tatties (potatoes) for centuries. Although potatoes did not exist in Scotland before the mid 1700s. After the introduction of potatoes they soon became popular as they were perfect for the Scottish soil, as well as being cheap and easy to grow.
Fast forward to modern times mince and tatties is still an inexpensive, easy and quick dish.
Mince is basically beef mince cooked with carrots and onion in a little oil or lard, before water is added, and everything stewed until cooked.
A stock cube (usually a beef oxo cube) or gravy powder (generally the Bisto brand) is often added to flavour or thicken the liquid. A dash of salt and pepper to taste is generally a unanimous addition.
The tatties are the fond name us Scots give to potatoes, and these are simply boiled and eaten whole or mashed, alongside the mince.
However, there are many variations of the dish depending on the area of Scotland. Some add carrot or peas, others just onion and if your really fancy a garlic clove is chucked in! Others add a few dashes of brown sauce or Worcester sauce for extra flavour.
The addition of a tablespoon or two of oats to stretch out the mince is a popular hack for particularly frugal Scots.
Vegan Mince And Potatoes
This recipe for Vegan mince and tatties is prepared with Textured Vegetable Protein (TVP) which is simply defatted soya, with no added ingredients. TVP is a common ingredient and can be found in many large supermarkets (UK). Although I do know this ingredient can be located in the US also, and it is very similar to the soy curls more common in the US.
I keep to the traditional roots with the addition of carrot and onion. But stray away with the inclusion of celery and garlic! However, celery and garlic flavour the stock beautifully.
Other flavourings are tamari soy sauce, vegan Worcester sauce, marmite, vegan beef stock powder and a little tomato paste. A few tablespoons of vegan gravy powder is added to thicken up the stock. Everything stews together to create the most wonderful flavourful savoury veggie mince.
Mince and tatties are the perfect meal to serve at a Robert Burns meal/Hogmanay/ New Years dinner, or other Scottish themed meal.
Slow cooker Vegan Mince And Tatties Recipe Notes And FAQS
Yes this recipe can easily be prepared gluten-free. Your vegan stock and gravy powder needs to be gluten-free. Also use tamari soy sauce which is gluten-free. Finally check that your vegan Worcester sauce is free from gluten.
Of course. Anything suitable for vegans and plant-based dieters is also perfect for vegetarians.
Peas! However, a few other ideas:
* traditional Scottish oatcakes
* wedge of crusty bread such as Irish soda bread (wholemeal)
* pickled beetroot, red cabbage or onions
* mashed potatoes instead of boiled, including mashed sweet potatoes
* mashed neeps (turnip/swede/rutabaga)
* wartime champ ( a delicious traditional mash of potato, turnip and cabbage)
* mashed celeriac
* cauliflower mash
* baked potato
* roast asparagus
* a sprinkling of traditional Scottish Skirlie
A few ideas:
* replace the TVP mince with soy curls that have been rehydrated and processed to a mince in a food processer
* use any other dried vegan mince variety such as pea protein dried mince
* very fine chopped or food processer chopped mushrooms
* any fresh or frozen vegan mince (use about 300-400g to serve 4)
* if preferred the gravy powder can be subbed for some cornflour/corn starch to thicken up the mince gravy. Use according to the packet instructions that should detail how to make a corn slurry (simply the powder plus some water) to add directly to stews. If you can't source gluten-free gravy this option may be a good step.
Yes. This recipe is easily prepared on the stove-top.
Simply add all the mince ingredients to a skillet or similar pan, excluding the sides, and bring to a simmer.
Lower the heat and simmer for 25 minutes with a lid over
the pan. Remove the lid and simmer for an extra 15 minutes.
Add extra veggie stock when required to prevent the gravy becoming too thick.
*If preferred the onion can be sautéed in a tablespoon of olive oil until soft, before adding the garlic, celery, carrot and hydrated TVP mince. Mix everything well, then add the rest of the ingredients and continue.*
How To Prepare Slow Cooker Mince And Tatties:
More delicious slow cooker easy family meals:
These recipes can also be prepared on the stove top.
Black bean chilli (with fluffy quinoa)
Green lentil spaghetti Bolognese
Sweet and smoky campfire stew (jackfruit)
Slow Cooker Vegan Scottish Mince And Tatties (Potatoes)
- Slow cooker/ crock-pot at least 3-3.5 litre (3-4 US quart) size
To rehydrate dried TVP mince:
- 130 g Dried textured vegetable protein (TVP) mince pieces or 300-400g fresh or frozen vegan mince
- 500 ml boiling water ½ a quart
- 1 teaspoon yeast extract marmite/vegemite
- 140 g celery 2 stalks, diced
- 150 g carrots 2 small-medium, diced
- 160 g onion 1 medium-large, diced
- 4 garlic cloves minced or fine diced, or 2 teaspoon garlic powder
- 1 tablespoon tomato puree paste
- 1 tablespoon tamari soya sauce [or regular soy sauce]
- 1 tablespoon vegan Worcester sauce [use a gluten-free sauce if required or replace with an extra tablespoon of Tamari]
- 500 ml vegan stock [use gluten-free stock if necessary]
- 3 tablespoon vegan gravy powder [use a gluten-free gravy if necessary]
Add after cooking finished:
- 2 teaspoon red wine vinegar
- 800 g potatoes new potatoes with the skins left on are perfect, or use larger potatoes halved or quartered
- 300 g frozen peas or 2 400g/14-15oz cans, drained
Prepare the TVP
- Soak the TVP in 500ml/ ½ quart of water and mix through 1 teaspoon of yeast extract (marmite) for at least 20 minutes, while you prepare the veggies and potatoes.If using fresh or frozen vegan mince simply add this to the slow cooker, even if its frozen.
Prepare the mince:
- Switch your slow cooker to the low, medium or high setting.Low: around 7-8 hours to cookMedium: 5-6 hoursHigh: 3-4 hoursI generally use high setting.
- Add all the ingredients (except the red wine vinegar, potatoes and peas) to a slow cooker, including the soaked TVP and any remaining liquid.
Prepare the tatties and peas:
- Either steam the potatoes or boil, until soft. Keep warm until ready to serve.
- Prepare the peas, either steam or boil for a few minutes until cooked. Time the peas so that they are ready near to the end of mince cooking time.Or if using canned, heat the peas in a little water until piping hot. Drain, keep warm until serving.
- Mince is ready once the veggies are soft and the gravy is rich and tasty. Mix through 2 teaspoons of red wine vinegar. Season with salt and pepper to taste. Though generally the mince doesn't need added salt.If you'd like to thicken up the gravy even more, remove the slow cooker lid and leave to cook for a further 15-20 minutes.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary. Data is run through nutritional computerized apps. Calculation includes 300g frozen peas and 800g potatoes.
- Leftover mince and tatties will keep fresh in the fridge for up to 3 days. Or frozen for up to 4 months.
- Reheat leftovers in a pan over a medium heat and gently simmer for 3-4 minutes until piping hot throughout.
- Serve mince and tatties with steamed or boiled peas or another green veggie.
- A wedge of crusty bread is tasty to soak up the gravy.
- Slow cooker cooking time variations: to cook on medium heat it will take around 5-6 hours, on low heat 7-8 hours. Cooking times will vary between slow cookers or crock-pots. Also the length of time needed to cook the veggies differ depending on how thick they are cut. I prefer small diced for quicker cooking.
- To cook mince on the stove-top add all the mince ingredients to a skillet or similar pan and bring to a simmer. Cook with a lid on the pan for 25 minutes, remove the lid for the remaining 15 minutes. Add extra veggie stock when necessary to prevent the gravy becoming too thick.
Just made this for tea in my new slow cooker. So easy and delicious! This will be a firm favourite from now on 🙂
That's wonderful! Happy you have a new favourite. It's one of my favourites too 🙂
This is a simple and comforting dish! I'll be making this all winter long!
Thanks so much. I usually make this meal all winter long too! For a change I add mashed potatoes to the top of the mince, a sprinkle of vegan cheese and bake until everything is bubbling, and the potatoes are crisp and lightly golden. It makes for a delicious cottage or shepherd style pie 🙂
This looks like such a delicious Sunday supper! Peas are always my favorite.
Thanks it is perfect for a lazy Sunday meal. My son loves peas also he always wants a second bowl 🙂
It was delicious! Pure comfort food!
Thanks so much! So happy you enjoyed 🙂
I love making new meals from around the globe this looks great and so flavorful!
I also love trying out new global recipes, its lots of fun discovering new flavours and combos. Hope you enjoy this Scottish recipe 🙂
This is comfort food at its finest! Love your use of vegan mince on this classic recipe!
Oh its definitely comfort food! Albeit without the high calories or fat!!