I don’t think this is exactly new from Tesco, but it’s the first time I’ve seen it. They have a soya based mince in their frozen section. Unlike some of their soya pieces, this contains no egg so it’s suitable for vegans. I thought I’d give it a go.
Out of the packet it looks like cooked mince. There is not much to differentiate it from Quorn mince, say. Once it’s cooked, however, I prefer it to Quorn. Something about Quorn mince always makes the sauce or gravy seem watery and thin. It didn’t happen with this soya mince, the sauce stayed reasonably thick. Texturally, it’s fine, chewy and substantial with a good mouthfeel. Tastewise – about the same as Quorn mince – nothing to write home about but not unpleasant either. A blank slate to add flavour to. If you want it to taste meaty, you’re going to have to add that umami flavour yourself.
I tried it in my Mum’s bolognese sauce recipe and it’s good.
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 medium carrots, chopped into 5mm dice
200g soya mince
1 tsp dried oregano
400g tin chopped tomatoes
2 tbsp tomato puree
200 ml vegetable stock
1 tsp dark miso paste or 1 tsp marmite
2 tbsp fresh basil, chopped
Heat the olive oil in a large saucepan and add the onion and garlic.
Cook on a low heat until the onion has softened.
Add the carrots, mince, oregano, chopped tomatoes, tomato puree, vegetable stock and miso paste.
Stir thoroughly and sea on with salt and pepper.
Simmer, uncovered, for 30 minutes.
Serve over the pasta of your choice with the fresh basil sprinkled over.