Soya Mince Bolognese Sauce (With TVP)

Name: Soya Mince Bolognese Sauce (With TVP)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 red onion; 2 garlic cloves; 3 medium carrots; Olive oil; 2 tablespoons tomato paste; 1 cup fine soya mince (TVP) (not rehydrated); 3 tablespoons tamari (or gluten-free soy sauce); ½ cup red wine (can sub with water); 2 ½ cups water; 24.5 oz tomato puree (passata); 1/2 teaspoon smoked paprika powder; 1 teaspoon mild paprika powder; ¼ teaspoon garlic powder; ⅛ teaspoon black pepper; 1 bay leaf

This hearty soya mince pasta sauce with its meaty texture is the closest you'll get to a traditional Bolognese from the Northern Italian city of Bologna. It’s the perfect base for vegan lasagna or served over spaghetti.

I love how easy and uncomplicated this vegetarian mince recipe is. You don't even have to rehydrate the soya mince ahead of time–which in my opinion is a win.

It can be made in a big batch, making it brilliant for meal prep. I always make a double batch and keep half in the freezer for easy weeknight meals.

This recipe is part of my classic vegan pasta sauces: check out my posts for cashew bechamel, tofu carbonara, or tofu alfredo.

Jump to:

Key ingredients and substitutions
Elo’s tips
How to make soya mince bolognese
Storage Tips
Frequently asked questions
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The recipe

Key ingredients and substitutions

Red onion: Provides a sweet and savory base taste to the sauce. You can, of course, use white onions, shallots, or leeks as a substitute.
Carrots: Bring a natural sweetness and earthiness to the sauce. You can replace half the carrots with brown mushrooms or bell peppers if you'd like.
Olive oil: It adds richness and depth of flavor to the sauce. You can use other cooking oils if you prefer – avocado oil is great, too.
Tomato paste: Adds a concentrated tomato flavor and helps thicken the sauce. It's also rich in umami and adds a lovely color.
Fine soya mince: Textured vegetable protein (TVP) is a meat substitute in this recipe. I prefer not to rehydrate it beforehand, allowing it to soak up the flavors of the sauce as it cooks. I love the meaty texture this gives the soy granule. Please note that different brands may yield different results.
Tomato puree (passata): Provides a smooth, thick consistency and intensifies the tomato flavor of the sauce. If you don’t have passata, squeeze in a little tomato sauce.
Red wine: It is a key ingredient in traditional Bolognese and brings the overall flavor of the sauce to the next level. You can replace it with white wine or vegetable broth. If you like wine in pasta sauce make sure to try this easy passata sauce.
Seasoning:
- Soy sauce or tamari: Adds umami and depth to the sauce. Choose gluten-free soy sauce if you're following a gluten-free diet.
- Smoked paprika: Imparts a smoky flavor, adding complexity to the sauce.
- Mild paprika: Offers a subtle sweetness and mild heat to balance the flavors.
- Garlic powder: Enhances the savory profile of the sauce. You can use fresh garlic cloves if you prefer.
- Bay leaf: Adds an aromatic element; remember to remove it before serving, as it's not meant to be eaten.

Elo’s tips

Finely sauté the veggies. You don’t want big chunks. I suggest using a food processor to get the ingredients chopped up finely.
A trick of mine is to sauté the veggies and tomato paste well. I love the way this deepens the flavor.
Let it simmer for longer if time allows. As with any bolognese, it tastes better the next day.
No need to rehydrate the soya mince before cooking. They will swell in the sauce.
Adjust seasoning according to taste preferences. You may want to add salt and pepper as needed. Adding vegetable broth powder or a crumbled vegan stock cube is a great way to season your Bolognese sauce. Another seasoning option is nutritional yeast.
I love to add fresh herbs to my vegan Bolognese, like fresh basil or parsley, for added freshness in my “meaty sauce”.
Make a big batch of this vegan mince sauce and pop it in the freezer in portions. This veggie mince goes with so many different bases!

How to make soya mince bolognese

STEP 1: Very finely chop the onion and the carrots with a knife or food chopper.

STEP 2: Heat the olive oil in a large Dutch oven or large skillet. Sauté the onion and carrots for 5 minutes over medium-high heat.

STEP 3: Add in the tomato paste and spices, and cook for 2 more minutes.

STEP 4: Add in the soya mince and tamari. Deglaze with red wine. Give it a quick stir. Pour in the water and let it cook over medium heat for 10 minutes until the TVP has swollen and absorbed most of the water.

STEP 5: Add the tomato puree and bay leaf and let simmer for 20 minutes over medium heat, or up to 2 hours over low heat.

STEP 6: Adjust seasoning with salt and pepper if needed. Other flavorings and seasonings, like red pepper flakes, are great add-ins.

Serve the vegan Bolognese over classic spaghetti, tagliatelle, or your favorite type of pasta. Make sure they are gluten-free if, like me, you have a gluten sensitivity or have celiac disease.

Storage Tips

Refrigerate: Once the bolognese sauce has cooled down to room temperature, store it in an airtight container. Ensure the sauce is completely cooled before refrigerating – this is a good way to preserve its lovely, meaty texture. It can stay fresh in the refrigerator for about 4-5 days.
Freeze: If you want to store the bolognese sauce for a longer period, I can recommend freezing as an option. Allow the sauce to cool completely before transferring it to a freezer-safe container or zip-lock bag.
Remove any excess air from the bags before sealing. Properly stored, it can last in the freezer for up to 6 months.
Remember to label the containers with the date before storing them in the refrigerator or freezer for easier tracking of freshness and to avoid any food waste.
Reheat: To reheat the vegan spaghetti bolognese sauce, here are the methods I can suggest:
- Stove: Transfer the desired amount of sauce to a saucepan and reheat it on the stove over low heat. Stir occasionally to prevent sticking. If the sauce appears too thick, you can add a splash of water or vegetable broth to adjust the consistency.
- Microwave: Place the sauce in a microwave-safe dish and cover it loosely with a lid or plastic wrap. Reheat in short intervals, stirring occasionally, and add a splash of water if needed to prevent drying out.
Regardless of the reheating method chosen, ensure that the sauce is heated evenly throughout before serving.

Frequently asked questions

Is soya mince the same as TVP?

Soya mince and TVP (Textured Vegetable Protein) are mostly used interchangeably to refer to a granule-shaped meat substitute derived from soybeans. However, they can differ slightly in their processing and texture. Soya mince is typically ground soybeans, while TVP is a specific form of processed soy flour, often extruded into various shapes for use as a meat alternative.

Is soya mince healthy?

Soya mince can be a healthy option as it's rich in protein, low in saturated fat, and contains essential nutrients like iron and fiber. How it’s prepared can affect its overall “healthiness.”

Spaghetti with soya mince bolognese in a beige ceramic pasta plate.

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