Last updated First published By Joshua Khoury, VEGIE founder
This soy mince bolognese uses dry textured soy protein (TVP) in place of beef mince. You rehydrate the TVP in hot stock, then simmer it in a tomato, onion, carrot and garlic sauce for about 25 minutes. It serves 4 with spaghetti and takes about 50 minutes from start to finish.
As written, the recipe contains no meat, eggs or dairy, so it suits vegetarian and vegan diets once you check your stock and pasta labels.
We wrote it for any plain dry soy mince you can buy today, because VEGIE is still in development and not for sale.
Rehydrate the TVP. Put the dry TVP in a heatproof bowl, pour over the boiling stock and stir. Leave it to stand for 5 to 10 minutes until the liquid is absorbed. If your pack gives a different ratio, follow the pack.
Soften the vegetables. Heat the olive oil in a large deep pan over medium heat. Cook the onion, carrot and celery for 6 to 8 minutes, stirring often, until soft. Add the garlic and cook for 1 minute more.
Brown the mince. Stir in the tomato paste and the rehydrated TVP. Cook for 3 to 4 minutes, stirring, until the paste darkens and the mince looks lightly toasted.
Simmer the sauce. Add the passata, oregano, soy sauce and water. Bring to a gentle simmer, partly cover and cook for 20 to 25 minutes, stirring now and then. Add a splash of water if it gets too thick, then season with salt and pepper.
Cook the pasta. While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to the packet. Save 1/2 cup of the pasta water, then drain.
Toss and serve. Toss the spaghetti through the sauce, loosening it with a little pasta water if needed. Serve topped with basil.
Tips and swaps
Swap the passata for two 400 g cans of crushed tomatoes.
For a deeper flavour, add 1/2 cup (125 ml) red wine after browning the mince and let it bubble for 2 minutes before adding the passata.
Grated zucchini or finely chopped mushrooms can go in with the onion if you want more vegetables.
Some TVP, such as Bob’s Red Mill’s, is sold as gluten free. Check your soy sauce and pasta too if you avoid gluten.
How much protein is in this recipe?
Protein from the TVP alone, using one label as an example: Bob’s Red Mill lists 12 g of protein in each 1/4 cup (23 g) dry serving, so 2 cups of that TVP is 8 label servings, or about 96 g of protein in the recipe. Split 4 ways, that is roughly 24 g per portion from the TVP, before the other ingredients. Other brands differ, so check your own pack. This is not a full nutrition analysis. For more, see protein per serving in vegetarian foods.
How do I store leftovers?
Cool leftovers quickly and refrigerate them promptly in small containers. Australia’s Food Safety Information Council advises eating refrigerated leftovers within 2 to 3 days and reheating them until steaming hot, at least 75°C in the centre.
Allergens
Contains soy. Soy is one of the allergens that must be declared on food labels in Australia and New Zealand, so this recipe is not suitable for anyone with a soy allergy. Soy sauce, pasta, tortillas and some stocks can also contain wheat or other allergens, so check every label.
Frequently asked questions
Do I need to rehydrate TVP before making bolognese?
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Yes, for this method. Pour boiling stock over the dry TVP and leave it for 5 to 10 minutes, which matches Bob’s Red Mill’s directions of 3/4 cup plus 2 tablespoons of liquid per cup of TVP. You can also add dry TVP straight to a very wet sauce with extra liquid, as in our one-pot chilli.
Is soy mince bolognese vegan?
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The recipe as written uses no meat, eggs or dairy. Check that your stock, pasta and any cheese you add are vegan if that matters to you.
How long does soy mince bolognese keep in the fridge?
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Refrigerate it promptly in small containers and eat it within 2 to 3 days, reheating it until steaming hot (at least 75°C in the centre). That is the general leftovers advice from Australia’s Food Safety Information Council.
Can I use VEGIE Mince for this recipe?
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Not yet. VEGIE Mince is a prototype in development and is not on sale. Any plain dry soy mince or TVP works, following its own pack directions.
VEGIE is a soy-protein pantry food in development. Join the launch list for product news. It is not an order, and there is no price or launch date yet.
