A rich, hearty, plant-based twist on a classic comfort dish. This vegan protein TVP bolognese is packed with flavour and protein, and it’s the perfect way to sneak in extra veggies.
If you’ve never tried Textured Vegetable Protein, you’re in for a surprise! TVP is made from dehydrated soybeans, I get mine here but I’ve also seen them at Coles. I love this recipe because it’s simple, budget-friendly, and genuinely satisfying. The texture of the rehydrated TVP mimics mince beautifully—chewy, meaty, and perfect for soaking up all that rich tomato sauce. It’s also high in protein, low in fat, and super versatile.
You can meal prep it in advance, feed a family on a budget, or keep it in the fridge for easy weeknight dinners. Nutritionally, 100g of TVP gives you around 50g of protein dry, and about 17g per 100g once rehydrated—so this dish easily holds its own against traditional meat-based versions. Plus, it’s a great way to reduce food waste by using up those wilting carrots or celery in the fridge. It’s freezer-friendly, packed with fibre, and seriously tasty.
I’ve honestly never been the biggest fan of spaghetti bolognese. As a teenager, I used to think it was a bit boring—and I’d secretly groan when I asked Mum, “What’s for dinner?” and she’d reply, “spag bol!”. I know, I was a pain—haha! But after experimenting with TVP in a few recipes, I’ve actually come to prefer it over minced beef. So I figured, why not give it a go in a bolognese?
The key to a really good one is patience. The longer you let it simmer, the deeper and richer the flavour gets. You know how pasta always tastes better the next day? It’s because all those flavours have had time to mingle. I like making a big batch of this on a Sunday and letting it bubble away on the stove for a couple of hours. You don’t have to simmer it that long, but if you can give it at least 60 minutes, your tastebuds will thank you!
Main Ingredients & Why We Use Them
Onion – Brings sweetness and depth
Bay leaf – Adds subtle earthy flavour
Dried thyme + oregano – Classic Italian herbs to round out the flavour
Celery ribs – Adds savoury flavour and fibre
Carrots – For natural sweetness and bulk
TVP – Our plant-based mince alternative, high in protein and budget-friendly
Passata (tomato puree) – The base of our sauce, rich and smooth
Tomato paste – Intensifies the tomato flavour
Veggie broth – For depth, umami, and to hydrate the TVP
Worcestershire sauce – Adds a punch of umami (look for a vegan version, or try a combo of sauce sauce and balsamic vinegar).
How to Make Vegan Protein TVP Bolognese
In a large pot, sauté your onion, garlic, carrots, and celery in olive oil until they’re soft and golden. Add your herbs and tomato paste, then stir in the TVP. Pour in the passata and the rest of your veggie stock (make sure to rinse out the passata bottle with a little stock so none goes to waste!). Add Worcestershire, salt and pepper, then let it simmer gently for about 60 minutes until thick and full of flavour. That’s it!
Variations & Substitutions
- No TVP? Use cooked lentils or finely chopped mushrooms.
- Want extra protein? Stir in some cooked lentils or beans at the end.
- No passata? Use canned crushed tomatoes instead.
- Add chilli flakes or smoked paprika for a spicy, smoky twist.
- Carrots and celery aren’t a necessity but add extra flavour and sweetness.
Equipment
I use a food processor in so many of my recipes. You could easily use just chop up your veggies, but to get them into the tiny pieces I did, the food processor was amazing. And it saved so much time. I also love using it for my onions (no more crying!). I use a Ninja Food Processor, it’s really well priced at around $150 AUD, and I definitely recommend it
- Medium to large pot
- Chopping board + knife or food processor
- Wooden spoon for stirring
How to Serve It
Serve this bolognese with spaghetti, tagliatelle, or your favourite pasta. It’s also great over baked potatoes, with rice, or layered into a lasagna. I made it recently with my Spinach and Tofu Gnudi and it tastes amazing! Top with fresh basil or a sprinkle of nutritional yeast or vegan parmesan. And it needs a nice serving of garlic bread of course!
How to Store It
Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stove or in the microwave with a splash of water if needed.
How to Make It
Vegan Protein TVP Bolognese
Ingredients
- 2 tablespoon olive oil
- 1 onion finely chopped
- 1 bay leaf dried
- 0.5 teaspoon thyme and oregano dried
- celery ribs finely chopped (food processor)
- 2 carrots finely chopped (food processor)
- 3 garlic cloves minced
- 1 cup 1 cup textured vegetable protein (TVP)
- 800 g tomato passata (tomato puree)
- 750 ml veggie broth
- 2 teaspoon vegan worcestershire sauce* see notes
- 2 tbsp tomato paste
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Dice – Chop up the veggies, carrots, cerlery and onion into very small pieces. It’s best to use the food processor for this as you want them small. Use the “S” blade attachment.
- Sauté – Heat oil in a small pot over medium high heat. Add garlic, onion, carrot and celery. Cook until translucent and caramelised. Then add the bay leaf, thyme and oregano. Add tomato paste and cook for 1 minute.
- Cook TVP: Add TVP and cook, breaking it up as you go
- Add tomato: Add tomato passata.
- Rinse out bottle: Pour some veggie stock into the empty bottle, shake, then pour into the pot.
- Add everything else: Add remaining veggie stock and all remaining ingredients.
- Simmer: Give it a good stir, then let it simmer for 30-60 minutes on low to medium heat. You can simmer for longer, it takes even better simmered between 2-3 hours!
Notes
– gives that umami depth and slight tang.
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