Healthy Thermomix Vegetarian Taco mix
Vegetarian, Vegan
Prep time: 
Cook time: 
Total time: 
  • 1 Onion
  • 2 cloves of garlic
  • 30g coconut oil or ghee
  • 1 teaspoon of cumin
  • 1 teaspoon of cinnamon
  • 1 teaspoon of tumeric
  • 500g cooked Red or green aduki beans, black beans
  • 1 tablespoon of thermomix vegetable stock paste
  • 1 medium carrot diced
  • 2 sticks of celery diced
  • 1 zucchini diced
  • 250g filtered water
  1. Roast well scrubbed potatoes or sweet potatoes in their jackets on a tray for about 1 hour.
  2. In the thermomix: Cut the onion in half and scrape the skin off the ginger with a teaspoon and place in the thermomix bowl, chop 3 seconds/speed 7
  3. Scrape down the sides of the bowl with the spatula, add the coconut oil or ghee with the spices and sauté for 3 minutes/Varoma/Speed 1
  4. Add the carrots, celery, water and stock. Cook for 10 minutes/100 degrees C/reverse/speed 1
  5. Add zucchini and cook a further 5 minutes/90 degrees C/reverse/speed 1
  6. On the stove: Dice the onion finely
  7. Scrape the skin off the ginger with a teaspoon and chop finely
  8. Melt the coconut oil or ghee over medium heat in a medium frypan or saucepan.
  9. Reduce the heat and sauté the onion and ginger till the onion is translucent
  10. Increase the heat, add the carrots, celery, water and stock and cooked lentils. Once it comes the boil, reduce the heat and simmer gently and stir a few times over the next 10 minutes so it doesn’t stick to the pot.
  11. Add zucchini and cook a further 2-3 minutes.
  12. Taste and adjust flavour with salt and pepper
  13. When the the potatoes and sweet potatoes are soft to squeeze, remove from oven.
  14. Cut down the centre and press open with a fork. Top with the bean mix and raw cheese, sliced avocado and chopped coriander
Recipe by Wholefood Savvy at