1can brown lentils, drained (approximately 1 1/4 cups or 220g)
300gmushrooms, roughly chopped (I used a mix of white button mushrooms and small portobello mushrooms)
Pinch or two of cayenne pepper, optional
Salt and pepper
Start by toasting your sunflower seeds in a dry pan for a few minutes. Once they're golden brown and smelling good, tip them out onto a board or plate and set aside.
Using the same pan, add the oil and bring up to heat. Cook the onion and garlic until soft, then add the mushrooms, cumin, oregano and cayenne pepper. Cook for about five minutes, stirring from time to time. Season with salt and pepper, then remove from heat.
Put the sunflower seeds, cooked mushrooms and drained lentils into the bowl of a food processor. Pulse until roughly combined and a mince-like texture. Don't overdo it otherwise you'll end up with dip instead.
Remove mixture to a bowl, taste and adjust seasoning if necessary.
Serve straight away or refrigerate for later.
Makes enough to fill about eight tortillas or large soft tacos.
I like to serve this taco mince with tortillas and a salad platter including lettuce, red cabbage, yellow or red capsicum (peppers), grated carrot, cherry tomatoes, red onion, charred corn and plenty of chopped coriander (cilantro).
Nutrition information is provided for the taco mince mixture only (does not include salad, tortillas or accompaniments).