Description
This flavorful and protein-rich Vegemince recipe is a perfect meat substitute for vegetarians and vegans alike. Made with wholesome plant-based ingredients, this dish is packed with umami flavor and ideal for use in pasta, tacos, or shepherd’s pie.
Ingredients
• 1 cup textured vegetable protein (TVP)
• 1 ½ cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 celery stalk, finely chopped
• 1 tbsp tomato paste
• 1 tsp soy sauce or tamari
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp ground cumin
• Salt and pepper to taste
• 1 can (14 oz) crushed tomatoes
• ½ cup mushrooms, finely chopped (optional)
• ½ tsp chili flakes (optional, for heat)
Instructions
1. Rehydrate the TVP by soaking it in warm vegetable broth for about 10 minutes, then drain any excess liquid.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.
3. Add the grated carrot and chopped celery, cooking for another 3-4 minutes.
4. Stir in the tomato paste, soy sauce, smoked paprika, oregano, cumin, salt, and pepper. Cook for another minute.
5. Add the rehydrated TVP and mix well with the other ingredients.
6. Pour in the crushed tomatoes and mix everything together. Let it simmer for 10-15 minutes, stirring occasionally.
7. If using mushrooms, add them at this stage and cook until softened.
8. Adjust seasoning as needed, then remove from heat.
9. Serve as a filling for pasta, tacos, or over rice.
Notes
• For extra umami, add a teaspoon of nutritional yeast or Worcestershire sauce (vegan version).
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezes well for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Vegan, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Vegan mince, meat substitute, plant-based mince, veggie ground meat, TVP recipe