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    Home » Entrees

    Vegan Mince

    Published: May 19, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Mince

    This homemade vegan mince recipe is rich and savory and so versatile! It’s delicious served with rice or mashed potatoes or use it as a mince substitute in any recipe.

    Vegan mince topped with fresh chopped parsley in a red and white dish.

    This vegan mince is so delicious. It’s made from a mix of tofu, walnuts, vegetables and spices but the end result is just so good you will want to eat it with everything!

    It’s wonderful as a sauce for pasta or rice or mashed potatoes but it’s also fabulous on toast!

    It works great to replace regular mince in lasagnas and pasta bakes, enchiladas, shepherd’s pies or anything else requiring a mince.

    Ingredients You Need To Make Veggie Mince

    Photo of the ingredients needed to make vegan mince.

    Ingredient Notes

    • Cremini mushrooms – are ideal for this mince recipe as they are full of flavor. They are also called portobellini or baby bellas. You could also use white button mushrooms.
    • Coconut sugar – simply balances the flavors in this recipe, it does not make it sweet. You can also use light brown sugar.
    • Marinara sauce – just use your favorite brand of marinara sauce.
    • Walnuts – create texture in this recipe. Other nuts like pecans or almonds or hazelnuts ‘may’ work as a sub but walnuts are the best.
    • Tofu – extra firm or firm tofu is perfect for this recipe. You don’t need to press it first.
    Vegan mince topped with fresh chopped parsley in a red and white dish.

    How To Make Vegan Mince (Step By Step)

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Place the tofu in a bowl with a flat bottom and use a fork to mash it.
    Two photo collage showing tofu in a bowl and then mashed with a fork.
    • Add walnuts to the food processor and process until finely chopped.
    Two photo collage showing walnuts in a food processor and then processed until fine.
    • Add whole mushrooms to the food processor and pulse it until finely chopped. Don’t let the food processor run or the mushrooms will turn to paste. You just want them finely chopped.
    Two photo collage showing whole mushrooms added to food processor and processed until finely chopped.
    • Add the mashed tofu, chopped walnuts and chopped mushrooms to a mixing bowl and mix them together. This is your veggie mince.
    Two photo collage showing tofu, walnuts and mushrooms added to a bowl and mixed together.
    • In a pot on medium heat add olive oil, chopped onions, celery and red bell pepper. Sauté until softened.
    Two photo collage showing olive oil, onions, celery and chopped red bell pepper added to pot and sautéed.
    • Add crushed garlic, dried basil, oregano, cayenne pepper, smoked paprika and cumin and sauté together for a minute to toast the spices.
    Two photo collage showing garlic and spices added to pot and sautéed.
    • Add the veggie mince, light and dark soy sauce, liquid smoke, tomato paste, marinara sauce, coconut sugar, salt and pepper and toss together. Cook until the mushrooms have released extra liquid and the liquid has cooked down, leaving the mince a good consistency.
    Two photo collage showing mince mix added to pot along with marinara sauce, tomato paste, soy sauce, coconut sugar, salt and pepper and cooked into a vegan mince.
    • Serve topped with fresh chopped parsley, over rice or mashed potatoes.
    Vegan mince in a pot with a wooden spatula.

    Vegan Mince Recipe FAQ

    How to serve vegan mince?

    You can serve vegan mince over rice or mashed potatoes or even on toast. It’s also great as a filling for Sloppy Joes or for using in a lasagna or as a filling for enchiladas.

    Is it gluten-free?

    If you use a gluten free soy sauce (or switch it out for tamari) then this vegan mince is gluten-free.

    How to store vegan mince?

    Keep leftovers in the fridge in a covered container and consume within 4-5 days. It can be reheated in the microwave.

    Can you freeze it?

    Yes this mince is freezer friendly. Let it cool completely before freezing. Thaw in the fridge and reheat when needed.

    Spoonful of vegan mince above a red and white serving bowl.

    More Vegan ‘Meat’ Recipes

    1. Vegan Taco Meat
    2. Vegan Meatballs
    3. Chickpea Meatballs
    4. Vegan Meatloaf
    5. Vegan Burger
    6. Vegan Ground Beef

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan mince topped with fresh chopped parsley in a red and white dish.

    Vegan Mince

    This homemade vegan mince recipe is rich and savory and so versatile! It’s delicious served with rice or mashed potatoes or use it as a mince substitute in any recipe. 
    5 from 5 votes
    Print Pin Rate
    Course: Entree, How To, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 8
    Calories: 219kcal
    Author: Alison Andrews

    Ingredients

    • 8 ounces Extra Firm Tofu (226g)
    • 1 cup Walnuts (100g)
    • 5 cups Cremini Mushrooms (480g)
    • 2 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Finely Chopped
    • 2 Medium Stalks Celery Finely Chopped
    • 1 Medium Red Bell Pepper Finely Chopped
    • 4 Cloves Garlic Crushed
    • 1 tsp Dried Basil
    • 1 tsp Oregano
    • ½ tsp Cayenne Pepper
    • 1 tsp Smoked Paprika
    • 1 tsp Cumin
    • 1 Tbsp Light Soy Sauce
    • 1 Tbsp Dark Soy Sauce
    • ½ tsp Liquid Smoke
    • ½ cup Tomato Paste (130g)
    • 1 cup Marinara Sauce (240ml)
    • 2 Tbsp Coconut Sugar
    • 1 tsp Sea Salt
    • 1 tsp Ground Black Pepper
    Prevent your screen from going dark

    Instructions

    • Place the tofu in a bowl with a flat bottom and use a fork to mash it. 
    • Add walnuts to the food processor and process until finely chopped. 
    • Add whole mushrooms to the food processor and pulse it until finely chopped. Don’t let the food processor run or the mushrooms will turn to paste. You just want them finely chopped. 
    • Add the mashed tofu, chopped walnuts and chopped mushrooms to a mixing bowl and mix them together. This is your veggie mince. 
    • In a pot on medium heat add olive oil, chopped onions, celery and red bell pepper. Sauté until softened. 
    • Add crushed garlic, dried basil, oregano, cayenne pepper, smoked paprika and cumin and sauté together for a minute to toast the spices. 
    • Add the veggie mince, light and dark soy sauce, liquid smoke, tomato paste, marinara sauce, coconut sugar, salt and pepper and toss together. Cook until the mushrooms have released extra liquid and the liquid has cooked down, leaving the mince a good consistency. 
    • Serve topped with fresh chopped parsley, over rice or mashed potatoes.

    Notes

    1. Tofu – extra firm or firm tofu is perfect for this recipe. You don’t need to press it first. 
    2. Cremini mushrooms – are ideal for this mince recipe as they are full of flavor. They are also called portobellini or baby bellas. You could also use white button mushrooms. 
    3. Walnuts – create texture in this recipe. Other nuts like pecans or almonds or hazelnuts ‘may’ work as a sub (we have not tested this). 
    4. Marinara sauce – just use your favorite brand of marinara sauce. 
    5. Coconut sugar – simply balances the flavors in this recipe, it does not make it sweet. You can also use light brown sugar. 
    6. Gluten-Free: If you use a gluten free soy sauce (or switch it out for tamari) then this vegan mince is gluten-free.
    7. Storing and Freezing: Keep leftovers in the fridge in a covered container and consume within 4-5 days. It can be reheated in the microwave. It is also freezer friendly. Let it cool completely before freezing. Thaw in the fridge and reheat when needed. 

    Nutrition

    Serving: 1Serve | Calories: 219kcal | Carbohydrates: 18g | Protein: 9g | Fat: 14.3g | Saturated Fat: 1.7g | Sodium: 603mg | Fiber: 3.6g | Sugar: 11.1g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Victoria says

      November 02, 2022 at 1:26 am

      So delicious! There are so many things that can be done with this. This will be on permanent rotation. Thanks!5 stars

      Reply
      • Alison Andrews says

        November 03, 2022 at 10:52 am

        Thanks so much for the awesome review Victoria!

        Reply
    2. Isabelle says

      May 20, 2021 at 11:13 am

      Wouaaaahhhh! Fabulous recipe once again! Saw it yesterday evening, cooked it this morning and had it for lunch 30 mins ago. Tasty, full of flavours and easy to prepare. So tasteful that I had to slow down myself to eat slowly, savouring the different flavours. Had it on quinoa with ratatouille. Colourful plate.
      Big test this weekend, served on pasta as a bolognaise to the teens of the house 🙂
      @ Debra, give it a try, you don’t taste the mushrooms. You won’t regret it.
      Thank you Alison for this excellent recipe, one more time.5 stars

      Reply
      • Alison Andrews says

        May 20, 2021 at 2:25 pm

        Thanks a million Isabelle!! 🙂

        Reply
    3. Camila says

      May 20, 2021 at 4:01 am

      Made this today for a family gathering! Everyone absolutely loved it… I regret forgetting to leave any for myself. Thank you so much for the recipes!! I signed up for the newsletter and I’m now finding myself making your recipes each week. Absolutely delish! Also, this is my first time trying tofu and it was a pretty good first impression.5 stars

      Reply
      • Camila says

        May 20, 2021 at 4:02 am

        Also, I found it to be very meaty!

        Reply
      • Alison Andrews says

        May 20, 2021 at 9:29 am

        Fantastic! So happy to hear that Camila. Thanks a million!

        Reply
    4. Debra says

      May 20, 2021 at 3:32 am

      I hate mushrooms what can I use instead of?

      Reply
      • Alison Andrews says

        May 20, 2021 at 2:26 pm

        I don’t know that there is a good sub for the mushrooms. You don’t really taste them though! 🙂

        Reply

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