Meat

Vegan substitute for Ground beef

In bolognese, tacos and chilli the mince is a texture carrier. Lentils, walnuts, soy mince and mushrooms each cover part of the job — a blend covers all of it.

Options, ratios and best uses

Brown or green lentils

1 cup cooked per 250 g mince

Hold shape better than red lentils.

Best for: bolognese, shepherd's pie

Walnut + mushroom mince

1:1 by volume

Pulse in a processor; sauté until dry for chew.

Best for: tacos, ragù

Textured soy protein

70 g dry per 250 g

Rehydrate in seasoned stock, not water.

Best for: chilli, lasagne

Commercial plant mince

1:1

Brown hard for Maillard flavour.

Best for: any mince dish

Tips

  • Add soy sauce and tomato purée for savoury depth
  • Brown in a hot dry pan before adding liquid
  • A little smoked paprika mimics the roast note

Avoid

  • Stewing plant mince without browning it
  • Under-salting — plant proteins need more

Questions people ask

What is the healthiest mince swap?

Lentils and mushrooms: high fibre, no saturated fat, and the cheapest option per portion.

How do I get a meaty texture?

Dry-fry until edges crisp, then add sauce.

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