Vegan bolognese with TSP
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There are many vegan bolognese recipes out there. The one we are presenting you today has been approved by non-vegetarian friends, all because of a secret ingredient … Textured Soy Protein (or TSP for short). This protein source, made out of soy has an incredible texture which makes it rather meaty. And with some flavorful ingredients, this dish will become a staple of your cooking palet!


For the bolognese (for 4-6 persons)

  • 120gr TSP (textured soy protein) or any textured vegetable protein
    You can find it in any organic or specialized store or even at Jumbo or Albert Heijn from Smaakt
  • Vegetable broth (about two cups), to rehydrate the TSP. You can use bouillon paste or cube or own stock cubes from scraps.
  • 2-3 cups of tomato sauce
  • (Optional), 1-2 cups of water to thin the sauce out
    (based on the consistency of your tomato sauce)
  • Vegetable oil
  • 1 yellow onion
  • 2-3 cloves of garlic
  • 3-4 small carrots, thinly cubed
  • 1 tbsp dried oregano
  • 1 tbsp dried rosemary
  • (Optional) 1 tsp of smoked paprika to add some heat
  • 1-2 bay leaf
  • Salt and pepper to taste

To serve:

  • Vegan pasta of your choice
  • Plant-based parmesan or cheese to top it of
  • A touch of parsley for garnish


  1. Start by rehydrating the TSP into boiling water with vegetable broth. Let the TSP expand for 5-10 minutes while you start with the sauce.
  2. Start caramelizing the onion in a pot with a bit of vegetable oil. Wait 5-7 minutes until golden brown. You can use a bit of water to deglaze the pot.
  3. Then add the garlic and thinly cubed carrots. Continue frying for 3-5 more minutes.
  4. Add the tomato sauce, spices and herbs
  5. Add the TSP and (optional) water to thin out the sauce
  6. Add salt and pepper to taste
  7. Let it simmer for about 10-12 minutes, adding more tomato sauce/water to achieve the desired consistency then retrieve the bay leaves.

How to use it?

  • Serve it on your favorite pasta with some vegan cheese. Alternatively, you can also use it for vegan tacos or fajitas by making some extra vegan sour cream and guacamole.


  • If you can’t find TSP, you can substitute it by store-bought plant-based Ground Beef meat (such as the Vegetarian butcher or Albert Heijn / Jumbo own brands). In this case, you don’t need to rehydrate it in bouillon, simply add it to your pasta sauce
  • Other vegetables would be great in this recipe: celery, tomatoes, paprika … This way you can #saveyourveggies
  • Make sure the bouillon/vegetable broth you choose is 100% plant-based (some are made out of meat)