Vegan Mince Recipe

This homemade Vegan Mince recipe, or plant-based ground meat, is a protein-packed substitute made from a mix of TVP and Mushrooms. It is perfectly seasoned with Middle Eastern spices and aromatics, making it an ideal replacement for any meat dishes!

What is TVP?

It is Textured Vegetable Protein, known as “TVP”. It is made from soybeans during the process of making soybean oil. TVP has unique texture makes it a great meat substitute for many plant-based dishes.

It is a dehydrated product; therefore, it needs to be rehydrated before using it in recipes. To learn more about TVP and its potential health benefits, check out this post.

Ingredients to make Vegan Mince:

• TVP
• Mushrooms
• Onion
• Garlic
• Olive oil
• Spices: smoked paprika, coriander, cumin, cayenne pepper, Lebanese spices, and cinnamon
• Salt & pepper

Ingredients to re-hydrate and flavor the TVP:

• Boiling water
• Bouillon powder
• Nutritional yeast
• Miso paste
• Marmite
• Olive oil
• Salt & pepper

Ingredients notes:

• TVP: it was used to make this homemade vegan mince from scratch, However for a “quicker” vegan mince recipe, you can opt for a store-bought vegan mince, usually frozen. There are many recipes on my blog where I have used ready-store-bought vegan mince, they are convenient, taste good, and work well in most recipes, but they also contain many additives and preservatives, therefore a homemade vegan mince is a healthier option to incorporate in different recipes.
• Mushrooms: to make this recipe, Brown Button Mushrooms were used. Alternatively, you can use White mushrooms or Portabello mushrooms. Mushrooms were used for additional flavor and nutritional boost, which also contribute to the overall texture of the vegan mince.
• Spices: the spices used were a mix of traditional and non-traditional Middle Eastern spices, you can substitute and experiment with different spices.
• Ingredients to flavor the TVP: TVP has a neutral taste, similar to tofu, which is a good thing. It can take the flavor of any flavoring agents you use. Therefore I have used this mix of flavoring enhancers and the mix of spices above, and it was the perfect blend to create a rich flavorful mince.

How to make Vegan Mince:

Prepping the TVP:

• To prepare the TVP, it is essential to flavor the stock used to rehydrate it. Therefore the first step is to prepare the stock.
• Add boiling water into a pan and add the following: bouillon powder, nutritional yeast, miso paste, marmite, olive oil, salt, and pepper. Mix well to combine.
• Add the TVP and stir. Let it sit for 30 minutes, to rehydrate.
• After 30 minutes, drain the TVP and save the stock water for later.

Making the Vegan Mince:

• Add olive oil to a heated pan, then add chopped onion and cook, on medium-high heat for 2 minutes.
• Now it is time to add chopped mushrooms and cook for 6 minutes, the mushrooms will release its water. Keep stirring until almost all the water is evaporated.
• Add the rehydrated and drained TVP to the mushroom mix, season with salt and pepper, and cook for 5 minutes.
• Next, add crushed garlic, and cook for 3 minutes.
• Lower the heat and add all of the spices, stir to combine all, and cook for 5 minutes.
• Finally, add the reserved stock, turn the heat up to high, let it reach a boil, then let it simmer for 10 minutes. Stir until all the liquid is evaporated.
• Taste and adjust the seasoning, and it’s ready to be served or incorporated into any dish.

How to serve it?

This vegan mince recipe is incredibly versatile and can be incorporated into many recipes. It can be used in tacos, chili, stuffed vegetables, and countless other dishes.

Use it to make Kibbeh or Vegan Fatteh.

Another great way to use this vegan mince is to make vegan Arayes.

How to store leftovers:

Any leftovers can be stored in the fridge. First, cool it to room temperature and then transfer it to an air-tight container and place it in the refrigerator.

It can be stored for up to 4-5 days in the refrigerator. However, if you make a big batch, it can be stored in the freezer for up to a month.

It is a great way for meal planning, especially now the month of Ramadan is coming soon, I use a lot of this vegan mince to make Kibbeh, Kubat Halab, or even meat samosa. It is convenient to make a big batch and freeze it whenever you need to make any recipe.

Recommended Recipes:

If you want a delicious and easy recipe to use TVP, check out this vegan san choy bow, recipe by The Vegan Dad.

Here are more Vegan recipes to check next at VBA:

• Healthy Vegetable Soup Recipe.
• Oatmeal recipe with a Middle Eastern twist.
• Iraqi Carrot Rice recipe.
• Autumn produce-inspired salad recipe.

If you make this recipe, I’d love a comment, and to rate this recipe. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚