From The Exclusive Collection of FREE Plant-Based Recipes

By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance

Soya Mince Base
(Vegan, Gluten-Free, Oil-free)

Name: Soya Mince Base (Vegan, Gluten-Free, Oil-free)
Prep time: 5 min
Cook time: 5 min
Total time: 40 min
Yield: 10
Cuisine: Worldwide
Ingredients: 14 ounces (400 g) soya chunks; 1 vegetable stock cube in 1 litre (2.1 pints) of boiled water; 1.7 ounces (50 g) Marmite or any yeast extract; 2 tsp garlic powder; 2 tsp onion powder

Looking for a hearty, plant-based alternative to minced meat? 🌱 My vegan soya mince base is a total game-changer! Packed with protein, rich in flavour, and oh-so-easy to make in just 10 minutes (plus a little wait time).

Prep Time: 5 Mins | Cook Time: 5 Mins

Inactive Time: 30 Mins | Total Time: 40 Mins

Servings: Adjustable

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Vegan soya mince base—a delish plant-based alternative to minced meat. But why exactly does it deserve its own recipe post? This vegan soya mince base is rich in protein. Low in saturated fat and low in calories. So easy to make. And not to forget the obvious: it’s vegan. Sure not getting any better, is it?

If you, too, have come here searching for a plant-based homemade minced recipe, you’re going to love this one 🤍

Why This Recipe Works

Vegan-Friendly

Soya mince base… without meat… but with a delicious umami flavour and a meaty bite. Vegan, vegetarian, or non-vegan, the recipe sure is a treat for everyone.

Fulfilling

This recipe will keep you full for hours; consider it’s rich in protein (20 g per serving) and high in fibre (7 g per serving). It’s also a great source of omega-3 healthy fats and iron.

Great for Meal Prep

Vegan soya mince base can be made a day or three earlier (it tastes even better the next day, in my experience). It’s also freezer-friendly, in case you want to have it on hand for the next three months 😉

Budget-Friendly

I found organic dry soya chunks for about £3 ($3.90) (€3.50) per 200 g in the winter of 2024, which made about 700 g soya mince. So affordable, so yummy!

All-in-one

Simple to make. Gluten-free. Vegan. Oil-free. Low-calorie. Nutritious. Delicious. Basically, everything you would hope for in a satisfying meal at any time of the day.

Recipe Ingredient Notes

Soya chunks. A versatile, high-protein, plant-based ingredient often used as a meat substitute in vegan dishes—it’s the main ingredient for this recipe! ⭐ See Tips 1 and 2.

Vegetable stock cube in 1 litre (2.1 pints) of boiled water. For a savoury base. Both store-bought and homemade can be used. See Tip 3.

Marmite. Any yeast extract works, too. The purpose is to add an umami kick that complements the overall flavours. See Tips 4 and 5.

Garlic and onion powder. For an aromatic layer. This vegan soya mince base wouldn’t be even half as delicious if it weren’t for this magical pair! See Tips 6 and 7.

Helpful Equipment

Pan
Blender

How to Make Vegan Soya Mince

Prepare the stock cube. Dissolve the cube in 1 litre of boiling water, and stir thoroughly.

Cook the soya chunks. Add the boiled stock to the chunks in your pan with the onion & garlic powders, and the yeast extract. Bring the mixture to a boil, then turn down and simmer with lid on, stirring occasionally. Cook for 5 mins only.

Let the chunks soak. Now turn the cooker off, and let the chunks soak up the stock. This will take approximately 30 minutes. Keep stirring occasionally.

Blend to mince consistency. You want to do this when most of the liquid has absorbed. Transfer the mixture to a food processor. Alternatively, you can use an immersion blender. Make sure to start on a medium blend, and then build up to your desired consistency. (Keep in mind: if you blitz too fast, you may end up with paté).

Serve—and enjoy 😋 Your soya mince base is now ready to be enjoyed on its own. Or, better yet, to be paired with sides, like rice, parathas, potato bulfa or samosas. Mmm.

Variations, Ideas & Notes

Substitute Ingredients

Tempeh instead of soya chunks (TVP works, too, but it also needs rehydration).
Shiitake mushroom powder instead of vegetable stock cube.
Miso paste instead of Marmite.
Granulated garlic instead of garlic powder.
Shallots instead of onion powder.

Optional Add-ons

Fresh herbs (oregano, thyme, etc.)
Garam masala
Bell peppers
Carrots
Coconut milk
Tomato paste
Lemon juice

… Basically anything you enjoy.

Flavour Variations

For an Italian flavour, add on some oregano, basil, and red wine. You can then serve it with marinara sauce and spaghetti or penne pasta.

For a Mexican flavour, add cumin and chilli powder. A pinch of cayenne powder is a good idea, too. You can serve it in tacos and burritos.

For an Asian flavour, toss in some soy sauce, ginger, and garlic. Asians love sesame oil, so that can work here, too. Serve your Asian soya mince base with rice or noodles.

For an Indian flavour, add garam masala, cumin, turmeric and chilli powder. Serve your soya mince curry with vegetable biryani and/or vegetable parathas.

For a Mediterranean flavour, add some olives and vegan feta-style cheese. Lemon juice will also give a nice and citrusy flavour here. You can then serve it with couscous or quinoa.

Notes

If you follow the exact recipe, you’ll get around 1.4 kg of cooked soya mince. You can double or triple (even quadruple or more) the recipe with ingredient multiplications on the recipe card 😊

Pro Tips For This Recipe

Look for organic (or non-GMO) soya chunks if you’re particular about the quality. You can find these in the dried goods (or vegetarian/vegan section) of most supermarkets and asian grocery stores.
Soak soya chunks in warm water for at least 30 minutes. This helps soften them (and makes cooking easier). Drain them well before using.
Choose a low-sodium or organic variety of vegetable stock cube for a healthier option. Some stock cubes come with added herbs or seasonings, so check the label to ensure it suits your dish.
Use Marmite sparingly—it’s very potent! You can always add more later.
Mix Marmite (or yeast extract) into the vegetable stock for even distribution.
Keep in mind: garlic powder is more concentrated than fresh. So, 2 teaspoons of powder form should be enough. If you’re using fresh garlic, 1-2 cloves will do.
Just like with garlic powder, a little onion powder goes a long way. If you’re substituting with fresh onion, 1 small onion, finely chopped, will do the job.
Blend the mince in 2 to 3 batches. It doesn’t fit in the blender in one go. Even if it does, you will end up with an uneven consistency, some chunks, and some minced.

Frequently Asked Questions

How to serve vegan soya mince base?

You’re gonna love this part, because there are so many combos to try! Vegan Bolognese, shepherd’s pie, vegan meatballs, mince curry, samosas, burgers, you name it 🤤

You can also serve vegan soya mince with…

How to store vegan mince?

Plant-based soya mince can be stored in the refrigerator for up to 5 days (and as I said before, it tastes even better the day after making it). It’s also freezer-friendly, and you know what that means. You can place it in the freezer, and keep it at hand for up to 3 months.

How do I make soya mince taste like meat?

Add umami-rich ingredients like Marmite, soy sauce, or miso paste, along with garlic and onion powder.

Can I freeze vegan soya mince?

Yes! Store it in an airtight container for up to 3 months. Reheat with a splash of water before serving.

What can I use soya mince for?

Use it in tacos, pasta, curries, burritos, or as a filling for pies and samosas. It’s super versatile!

Did You Like The Recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card below to let me (and anyone else who wants to try this recipe) know how it turned out for you 😊 And if you have some aesthetic pictures of your masterpiece, tag me on Instagram @vegan.susy

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