Vegan Bolognese with Soy Mince 🍝🌱

A rich tomato sauce with soy mince, fresh herbs and aromatic spices.

Perfect with your favourite pasta, but also as a filling for homemade moussaka, papoutsakia or lasagne!

🔹 Serves 4–6

🔶 Ingredients

For the soy bolognese:

🔹 150 g dried soy mince (step 3)

🔹 1 large onion, finely chopped (steps 1–2)

🔹 2 garlic cloves, finely chopped (steps 1–2)

🔹 2–3 sprigs fresh thyme, finely chopped (steps 1–2)

🔹 4 tbsp extra virgin olive oil (2 tbsp in step 2, 2 tbsp in step 6)

🔹 2 tbsp tomato paste (step 3)

🔹 100 ml dry red wine (step 4)

🔹 350 ml water, plus extra if needed (step 5)

🔹 400 g canned chopped tomatoes (step 5)

🔹 1 bay leaf (step 5)

🔹 ½ tsp ground cinnamon (step 5)

🔹 ½ tsp turmeric (step 5)

🔹 ¼ tsp ground ginger (step 5)

🔹 ½ tsp black cumin (nigella seeds), lightly crushed (step 5)

🔹 Salt and freshly ground black pepper, to taste (step 5)

🔹 1 tsp dried oregano (step 6)

🔹 A handful of fresh basil leaves, chopped (steps 6, 8)

For the pasta:

🔹 400 g spaghetti or your favourite pasta (step 7)

🔹 50 g vegan feta cheese, crumbled, optional (step 8)

🔶 Directions

For the soy bolognese:

1. Finely chop the onion, garlic and fresh thyme.

2. Heat a medium-sized saucepan over medium heat. Add 2 tablespoons of olive oil, the chopped onion, garlic and thyme. Sauté for 2–3 minutes, until softened and lightly golden.

3. Add the dried soy mince directly to the saucepan, followed by the tomato paste. Stir well and sauté for another 1–2 minutes to develop the flavour.

4. Pour in the red wine and stir, allowing it to simmer for 2–3 minutes until reduced.

5. Add the water, chopped tomatoes, bay leaf, cinnamon, turmeric, ginger, black cumin, salt and freshly ground black pepper. Mix everything together and simmer gently for approximately 15–20 minutes, until the soy mince is tender and the sauce thickens. Add a little more water if needed.

6. Remove from the heat, discard the bay leaf and add the oregano, remaining 2 tablespoons of olive oil and chopped fresh basil. Stir gently and set aside.

For the pasta:

7. Meanwhile, bring a large saucepan of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain.

To serve:

8. Divide the spaghetti between serving plates and spoon the soy bolognese generously over the top. Sprinkle with crumbled vegan feta cheese, fresh basil leaves and a little freshly ground black pepper.

Here are some ideas that would pair well with this recipe, if you want to experiment:

• More veggies: Add finely chopped mushrooms, zucchini or grated carrots for extra fibre and texture.

• A Mediterranean twist: Experiment with a little rosemary, smoked paprika or fresh parsley.

• A wholegrain option: Serve with wholewheat spaghetti for additional fibre.

• Beyond pasta: Use the bolognese as a filling for homemade moussaka, papoutsakia, stuffed peppers or lasagne.

• Make ahead: Prepare a larger batch of sauce and freeze individual portions for busy days!

💡 Healthy U Tip: Soy mince provides plant-based protein, while tomatoes contribute lycopene, a carotenoid that becomes more bioavailable when cooked with olive oil. Combining the sauce with wholegrain pasta and vegetables makes a satisfying, fibre-rich meal.

Get creative and enjoy a delicious plant-based version of this family favourite!

Enjoy! 🍽️

Tags: recipes, vegan, vegetarian, Mediterranean, pasta