Pasta Bolognese ★★★★★1 review

TVP (textured vegetable protein) is a perfect replacement for non-vegan mince in traditional Bolognese dishes.

Serves 1 | Prep time: 15 mins | Cooking time: 15 mins


  • 1/2 tsp Massel salt-reduced stock powder
  • 1 1/4 cups boiling water
  • 1/2 cup of dried TVP mince
  • 1/4 cup tomato paste
  • 1 tsp dried basil
  • 1 clove garlic, crushed
  • 1 tsp olive oil (optional)
  • 1/4 medium onion, diced
  • 1/2 cup broccoli, finely chopped
  • 1 cup button mushrooms, sliced
  • 1/2 cup grated carrot
  • 1 cup cooked wholemeal pasta


  1. Dissolve the stock powder in the boiling water in a bowl and stir in the TVP, tomato paste, basil and half the crushed garlic. Set aside for about 10 minutes.
  2. In a saucepan, fry the remaining garlic with the diced onion in oil until soft, then add the broccoli, mushrooms and carrot. Cook for a few minutes, then stir in the TVP mixture.
  3. Bring to the boil then lower the heat, cover the pan and simmer for 10 minutes, adding more water if necessary.
  4. Serve over wholemeal pasta. (Cook the pasta while making the Bolognese sauce). Sprinkle with homemade vegan Parmesan (see recipe >> here).
  5. Garnish with fresh basil and sliced black olives, if you have any.

*Note for Challengers: Tomorrow’s breakfast will need to be prepared tonight.

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!


Leave a Rating or Comment

  • no rating
  • Sarah ★★★★★
    9 March 2017

    Omg delicious!!
    I didn’t have mushrooms and broccoli so I substituted with kale and spinach. My partner rated it 10/10 and his on his second day of being vegan. This will be a family favourite !