Delicious Vegan Ground Beef, Mushroom & Olive Pasta
Recipe type: Vegan
Cuisine: Italian
Cook time: 
Total time: 
Serves: 4
  • Penne pasta (2/3rds cup of dried pasta per serving)
  • Tomato Olive pasta sauce (Store bought, or see below list for ingredients to make own sauce)
  • Vegan mince (or meat replacement of your choosing)
  • 1 Tablespoon Olive oil
  • Onion
  • Nutritional Yeast
  • Vegan parmesan
  • Flat Italian Parsley for garnish (only fresh will do, replace with fresh basil or or oregano if fresh parsley is not available)
  • Plus, for the 30 minute version:
  • 1 Cup Olives, chopped (Black or green)
  • 1 Cup dried red lentils
  • ¼ teaspoon dried thyme (or 1 full teaspoon fresh)
  • ¼ teaspoon dried oregano (or 1 full teaspoon fresh)
  • 1 punnet cremini / baby portabellini mushrooms
  • ½ cup cubed celery
  • ½ cup cubed/ grated carrot
  • Tablespoon of vegan worcester sauce
  • 1 cube of vegan beef / mushroom stock
  • Teaspoon of chilli if you like it arrabbiata (spicy!)
  1. ) Put a pot of penne pasta on the boil. Begin rehydrating dried soya mince crumbles in water, Lazenby sauce and vegan beef stock, if using.
  2. ) Add a punnet of quartered cremini or baby portabello mushrooms to a pot with olive oil. Sprinkle lightly with salt. Do not stir till mushrooms begin to release their liquid. When browned, remove from pot + set aside.
  3. ) Start your soffrito. Sautee a chopped onion, ½ cup of carrot, and ½ cup of celery in some olive oil till onions are translucent.
  4. ) Add ½ a cup of chopped olives. I like black olives, but you can use green if that's your preference.
  5. ) Add and brown your soya mince / meat replacement (drained, reserve the liquid if you rehydrated it).
  6. (If you’re using precooked brown lentils, you’ll add them to the pot after sauce in step 8.) .
  7. ) Make your tomato sauce by adding a tin of whole, peeled, tomatoes in their liquid, along with oregano and thyme each (dried or fresh), 1 cup of water and optional chilli. Mash the tomatoes into the side of the pot using your wooden spoon.
  8. ) Add dried lentils. Whole red lentils can be added at this point, as they cook within 15 - 20 minutes. Split red lentils are even better as they cook within 10 minutes. Brown lentils take a bit longer, so for speed it's better to use tinned brown lentils. Let this lentil and tomato sauce cook by simmering, uncovered, for around 15 - 20 minutes on a medium heat. Stir occasionally. The sauce will reduce to get thick, and the lentils will get soft - that's when you're ready!
  9. ) Return mushrooms to pot, add 2 tablespoons of the reserved soya soaking liquid OR a tablespoon of Worcestershire sauce and ½ cup of wet/ 1 tablespoon of dry vegan beef / mushroom stock.
  10. ) Heat through and add the drained, cooked, penne pasta to the sauce, coating well
  11. ) Season with 2 tablespoons nutritional yeast, fresh basil or parsley, taste for salt / black pepper, and nom!
Recipe by | Easy Vegan Recipes at