Soya Mince Bolognese Sauce (With TVP)
This hearty soya mince pasta sauce with its meaty texture is the closest you'll get to a traditional Bolognese. It tastes great over spaghetti or in vegan lasagna.
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Servings: 4
Ingredients
- 1 red onion
- 2 garlic cloves
- 3 medium carrots
- Olive oil
- 2 tablespoons tomato paste
- 1 cup (80 g) fine soya mince (TVP) not rehydrated
- 3 tablespoons tamari or gluten-free soy sauce
- ½ cup (120 ml) red wine can sub with water
- 2 ½ cups (600 ml) water
- 24.5 oz (700 g) tomato puree (passata)
Seasoning
- ½ teaspoon smoked paprika powder
- 1 teaspoon mild paprika powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 bay leaf
Instructions
- Peel the carrots. Very finely chop the onion and the carrots with a knife or with a food chopper.
- Heat a large pot with a generous amount of olive oil. Sauté the onion and carrots for 5 minutes over medium-high heat. Add in the tomato paste, smoked paprika, mild paprika, and garlic powder. Cook for 2 more minutes (see step-by-step pictures).
- Add in the soya mince, tamari, and red wine. Give it a quick stir. Pour in the water and cook over medium heat with a lid for 10 minutes until the TVP has swollen and absorbed most of the liquid.
- Add in the tomato puree, pepper, and bay leaf. Let the sauce simmer for at least 20 minutes over low-medium heat (without a lid).
- Adjust seasoning if needed.
Notes
- I use the fine soya mince from Koro.
- 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.
- Let the sauce simmer for longer if time allows (up to 2 hours over low heat). As with any bolognese, it tastes better the next day.
- Make a double batch of this vegan mince sauce and pop it in the freezer in portions. It freezes well for up to 6 months.
- This veggie mince also makes a great base for vegan lasagna.
Nutrition
Calories: 278kcal | Carbohydrates: 33g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Fiber: 10g | Sugar: 16g
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