Harnessing the nutritionally rich, high-protein power of pea, vegan mince allows you to enjoy delicious meat-free meals as part of a healthy, plant-based diet. From bolognese to burgers, these vegan mince recipes are so good, they could be mistaken for the real things. Ready to make a meal of it?
Vegan mince bolognese
Ingredients
1 red onion
1 clove garlic, mince
150g Vegan Pea Protein Mince
1 tbsp tomato purée
400g tin tomatoes
200g tomato passata
2 tbsp red wine (optional)
2 stalks celery, finely chopped
1 carrot, finely chopped
Method
Soak 150g Vegan Pea Protein Mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 mins.
Heat two tbsp oil in a pan, cook the onions for five mins until soft. Add garlic and cook for a further minute.
Add the vegan mince along with any remaining liquid, the rest of the ingredients and a further 200ml water or stock to the pan. Simmer for 30 minutes.
Season to taste and cook for a further 15-30 minutes until tender. Serve with pasta of your choice and top with a grating of parmesan, pecorino or vegan cheese.
Vegan mince chilli
Ingredients
1 red onion
3 cloves garlic, minced
150g Vegan Pea Protein Mince
1 red pepper, sliced
2 tbsp tomato purée
1 tsp each of cumin, paprika and hot chilli powder
½ tsp dried marjoram
1 tsp sugar
2 tsp vegetable bouillon
1 tsp Worcestershire sauce (optional)
400g tin tomatoes
2 tbsp red wine (optional)
410g tin red kidney beans
Method
Soak 150g Vegan Pea Protein Mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 mins.
Heat 2 tbsp oil in a pan, cook the onions and red peppers for five minutes until soft. Add the garlic and cook for a further minute. Add the spices and cook for five minutes before adding the tomato purée.
Add the vegan mince along with any remaining liquid, the rest of the ingredients and a further 200ml water or stock to the pan. Let it cook for 30 minutes.
Add the kidney beans, season to taste and cook for a further 15-30 minutes until tender.
Vegan mince lasagne
Ingredients
1 red onion
1 clove garlic, minced
1 tbsp tomato purée
400g tin tomatoes
200g tomato passata
2 tbsp red wine (optional)
1 stalk celery, finely chopped
1 carrot, finely chopped
400g lasagne sheets
150g Vegan Pea Protein Mince
For the sauce:
60g butter or oil
60g plain flour
600ml milk (or non-dairy substitute)
Method
Soak 150g Vegan Pea Protein Mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 mins.
Heat two tbsp oil in a pan, cook the onions for 4 mins until soft. Add garlic and cook for a further minute.
Add the vegan mince along with any remaining liquid, the rest of the ingredients and a further 200ml water or stock to the pan. Leave it to simmer for 30 minutes.
Meanwhile, make the béchamel sauce. Heat the butter or oil in a saucepan over medium-low heat. Stir in the flour to form a thick paste and cook for 2 minutes, stirring continuously over a low heat. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce. Remove from the heat, and season with salt and pepper.
Grease a baking dish with butter or oil. Spoon a layer of Bolognese sauce over the bottom of the dish. Top the first layer with lasagne sheets, then another layer of Bolognese sauce. Repeat until you have used up all of the sauce and lasagne. Cover the top Bolognese layer with béchamel sauce.
Bake in a preheated oven at 200C/180C Fan for 30 minutes or until golden on top and the pasta is cooked through.
Vegan mince cottage pie
Ingredients
1 red onion
1 clove garlic, minced
1 tbsp tomato purée
400g tin tomatoes
2 tbsp red wine (optional)
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1 tsp Worcestershire sauce
1 tsp marmite
1 bay leaf
1 kg potatoes for mash
150g Vegan Pea Protein Mince
Method
Soak 150g Vegan Pea Protein Mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 minutes.
Heat 2 tbsp oil in a pan, cook the onions for 4 mins until soft. Add the garlic and cook for a further minute.
Add the vegan mince along with any remaining liquid, the rest of the ingredients and a further 200ml water or stock to the pan. Leave it to cook for 30 minutes.
Season to taste and cook for a further 15-30 minutes until tender. Meanwhile peel, halve and boil the potatoes for 20 minutes until soft. Drain and allow to steam for 5 minutes. Season the potatoes and then mash until creamy, adding butter/oil/milk/dairy substitute as desired.
Place the vegan mince mixture into a greased baking dish, top with creamy mash potato and bake in a preheated oven at 200C/180C Fan for 25-30 minutes until cottage pie is golden and bubbling.
Vegan mince taco
Ingredients
1 red onion
3 cloves garlic, minced
1 red pepper, sliced
2 tbsp tomato purée
1 tsp each of cumin, paprika and hot chilli powder
½ tsp dried marjoram
1 tsp sugar
2 tsp vegetable bouillon
1 tsp Worcestershire sauce (optional)
400g tin tomatoes
150g Vegan Pea Protein Mince
Method
Soak 150g vegan mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 mins.
Heat two tbsp oil in a pan, cook the onions and red peppers for 5 mins until soft. Add garlic and cook for a further minute. Add the spices and cook for 5 minutes and then add in the tomato purée.
Add the vegan mince along with any remaining liquid, the rest of the ingredients and a further 200ml water or stock to the pan. Simmer the mince for 30 minutes.
Season to taste and cook for a further 15-30 minutes until tender.
Serve in taco shells or wraps with your favourite accompaniments. For example, you could use guacamole, grated cheese, refried beans, chopped tomatoes, sliced avocado, shredded lettuce, shredded red cabbage, soured cream (or dairy substitute).
Vegan mince burger
Ingredients
1 onion finely diced
1 tsp olive oil
1 clove garlic finely diced
1 small red chilli finely diced (optional)
300g Vegan Pea Protein Mince
75g wholemeal breadcrumbs
2 medium sized eggs beaten
½ teaspoon mild chilli powder optional
2 tablespoon chopped coriander
Salt and pepper
1 tablespoon plain flour
1 tablespoon olive oil
Burger buns with iceberg Lettuce, slices of tomatoes and cucumber to serve
Method
Heat the olive oil over a medium heat in a large frying pan. Add the onion, garlic and chilli and gently sauté together, stirring continuously to avoid burning for three to four minutes.
Add the vegan mince and stir everything together for about five minutes until the mince mixture is quite wet, then remove the pan from the heat to allow the mixture to cool a little to be able to be handled.
In a mixing bowl combine the mince mixture, breadcrumbs, beaten eggs, chilli powder, chopped coriander and season with a little salt and pepper.
Using your hands, form the mixture into four burger patties, coat very lightly with the plain flour and rest, covered in the fridge for at least 20 minutes. Heat the tbsp. olive oil in the frying pan, and gently cook the burgers on each side until lightly browned.
Serve the burgers in the burger buns, on top of the iceberg lettuce and slices of cucumber, topped with slices of tomato. You won’t find a better vegan mince burger recipe.
Top quality vegan protein
We hope you found these recipes with vegan mince useful. While you’re here, why not also check out some of our vegan protein or vegan protein snacks? We’re passionate about providing those on a vegan and vegetarian diet with the highest quality nutrition, whether it be premium powders, healthy snacks or tasty meat substitutes.
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