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.
- 8 ounces (226g) Extra Firm Tofu
- 1 cup (100g) Walnuts
- 5 cups (480g) Cremini Mushrooms
- 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
- 1/2 tsp Cayenne Pepper
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 1/2 tsp Liquid Smoke
- 1/2 cup (130g) Tomato Paste
- 1 cup (240ml) Marinara Sauce
- 2 Tbsp Coconut Sugar
- 1 tsp Sea Salt
- 1 tsp Ground Black Pepper
- 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.
*Tofu – extra firm or firm tofu is perfect for this recipe. You don’t need to press it first.
*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.
*Walnuts – create texture in this recipe. Other nuts like pecans or almonds or hazelnuts ‘may’ work as a sub (we have not tested this).
*Marinara sauce – just use your favorite brand of marinara sauce.
*Coconut sugar – simply balances the flavors in this recipe, it does not make it sweet. You can also use light brown sugar.
*Gluten-Free: If you use a gluten free soy sauce (or switch it out for tamari) then this vegan mince is gluten-free.
*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.
- Category: Entree, Savory, How To
- Method: Stovetop
- Cuisine: Vegan
- Serving Size: 1 Serve (of 8)
- Calories: 219
- Sugar: 11.1g
- Sodium: 603mg
- Fat: 14.3g
- Saturated Fat: 1.7g
- Carbohydrates: 18g
- Fiber: 3.6g
- Protein: 9g
Keywords: vegan mince