This homemade Beanfeast Bolognese mix is perfect for keeping in the pantry for those days when you need a quick and easy meat-free and dairy-free meal. The dried mix can be prepared in advance and stored in an airtight container for months, ready to be cooked into a budget-friendly vegan or vegetarian dinner with just a few extra pantry ingredients.
This recipe is inspired by the discontinued Beanfeast dried packet mixes that were popular in Britain during the 80s and 90s. The homemade recipe is prepared with pantry ingredients and is quick to put together. It's ideal for busy families, students, campers, those cooking on a budget, or anyone who likes having easy homemade convenience foods ready to hand. Additionally, it is easy to prepare just 2 portions.
This vegan Bolognese recipe requires no added fats to cook as it is packed with natural ingredients that provide plenty of flavour.
A portion of this meat-free TVP Bolognese provides approximately 28g of protein, 14g of fibre, and just 1g of fat.
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British Beanfeast dried mixes
Growing up in 1990s Britain as a vegetarian, packets of dried Beanfeast were a familiar sight in many kitchen cupboards. Produced by Batchelors, Beanfeast was a dried textured vegetable protein (TVP) mix that could be transformed into quick and easy family meals with little more than the addition of water and a few extra ingredients. Popular flavours included chilli, savoury mince, and Bolognese.
My homemade Beanfeast recipe is inspired by the original Beanfeast Bolognese flavour. The recipe utilises simple pantry ingredients to create a dried mix that can be prepared in advance and stored for months. When needed, simply add a few extra ingredients and enjoy a quick, budget-friendly vegan, vegetarian, and plant-based meal.
This homemade Beanfeast Bolognese mix is part of my Homemade Beanfeast series, which recreates the convenience of these much-loved (or for some deeply disliked!) vintage vegetarian favourites.
For more information about the history of Beanfeast and its place in British vegetarian cooking, do have a look at my Homemade Beanfeast Chilli Mix recipe where I share additional memories and interesting historical notes.
How to prepare
First the dried homemade Beanfeast Bolognese mixture is prepared. The dried mixture can be prepared in advance and transferred to an airtight food container such as a Kilner jar, and stored in a cool, dry place, where it will keep for at least a few months.
Prepare dried homemade Beanfeast mix:
Step 1: Add the TVP (textured vegetable protein), garlic powder, onion powder, dried mixed herbs, dried oregano, paprika, bay leaf, salt, black pepper, sugar, and stock powder (crumbled stock cube) to a mixing bowl.
Step 2: Stir the ingredients until fully combined. Either store within an airtight food container or use for the Bolognese recipe.
Cook Beanfeast Bolognese:
Step 1: Add the dried mix to a non-stick pan along with tomato paste, soy sauce, and a can of chopped tomatoes.
Optional: At this stage you can add in diced bell pepper or a few diced mushrooms.
Step 2: Pour in the water and mix well.
Step 3: Bring to the boil and simmer for 10 minutes, stirring frequently.
Step 4: Add the chickpeas or haricot beans (navy beans). Alternatively use your preferred cooked white bean. Cook for a further 10 minutes, stirring frequently.
Step 5: Season with red wine vinegar, and extra salt and pepper to taste.
Serving suggestion: Enjoy with spaghetti or linguine (see image above), and perhaps some salad or a basil garnish.
Crusty bread such as our Australian Damper Bread (no-yeast quick bread), or our Quick Dinner Rolls (no-yeast quick rolls) or garlic bread is a nice addition.
More vegan Bolognese recipes & TVP recipes
Bolognese is such a British classic meal popular in many households for generations however, it's one of this meals that once prepared doesn't usually require a recipe as every cook usually has their preferred way to cook a Bolognese.
We have a few family favourite variations to share with you such as this Vegan Spaghetti Bolognese which is a nice quick recipe prepared with tempeh, and this Slow Cooker Lentil Bolognese which makes good use of green lentils. This lentil Bolognese can also be prepared on the stove-top.
For a few more easy recipes that use TVP we have the Scottish classic Vegan Mince and Tatties re-made vegan of course, and for another homemade Beanfeast recipe we have this Homemade 1990s Beanfeast Chilli Mix.
Although these recipes aim to be budget-friendly and easy to prepare, flavour is still a priority and so is being able to adapt the recipe to your own preferences and ingredients you have available. So do feel free to adjust the seasonings or switch out a vegetable for another etc.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Homemade Beanfeast Bolognese Mix
Equipment
- Mixing bowl
- mixing spoon
- large deep frying pan / skillet / saucepan
- airtight food container (this is only required if storing the dried Bolognese mixture for later use)
Ingredients
Dried Bolognese mix:
- 150 grams TVP (Textured vegetable protein) mince [may be known as TVP crumbles outwith UK]
- 2 teaspoons dried oregano
- 1 tablespoon dried mixed herbs
- 1 bay leaf
- 1 tablespoon onion powder [or granules]
- 1 tablespoon garlic powder [or granules]
- 1 teaspoon paprika [or tomato powder]
- 1 teaspoon salt [I used sea salt]
- ¼ teaspoon black pepper
- 1 teaspoon sugar [I used granulated sugar but any sugar is fine - it helps to balance acidic flavours from the canned tomatoes and tomato paste]
- 2 teaspoons vegetable stock powder [or 1 dried crumbled stock cube such as vegetable OXO stock cube]
Add when cooking Bolognese mix:
- 1 tablespoon tomato paste
- 1 can chopped tomatoes [1 x 400 grams (14 oz) can]
- 1 tablespoon soy sauce
- 1 litre water, boiling [1000 millilitres / 1.8 pints]
- 1 can haricot beans (navy beans), drained [or chickpeas, 1 x 400 grams / 14 oz can, or about 260 grams cooked beans]
Stir through at end of cooking:
- 1 tablespoon red wine vinegar [or balsamic vinegar, add extra to taste]
Instructions
Prepare dried Beanfeast Bolognese mix:
- Add the TVP, oregano, mixed herbs, bay leaf, onion powder, garlic powder, salt, pepper, sugar, and stock powder to a mixing bowl. Mix well. If not using immediately transfer the dried mix to an airtight food container. It will keep well for at least 3 months, in a cool, dry place.150 grams TVP (Textured vegetable protein) mince, 2 teaspoons dried oregano, 1 tablespoon dried mixed herbs, 1 bay leaf, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon sugar, 2 teaspoons vegetable stock powder
Prepare homemade Beanfeast Bolognese:
- Add the dried Bolognese mix to a non-stick pan, along with the tomato paste, soy sauce, and can of chopped tomatoes.1 tablespoon tomato paste, 1 can chopped tomatoes, 1 tablespoon soy sauce
- Pour in the water and stir well, ensuring the tomato paste has mixed through.1 litre water, boiling
- [Optional: If adding soft fresh vegetables such as diced bell pepper or diced mushrooms you can add them now. For this recipe I added ½ diced bell pepper as it was just sitting in my refrigerator needing used up.]
- Over a medium-high heat bring to the boil.
- Lower the heat and simmer for 10 minutes, stirring frequently.
- Add the beans and cook for a further 10 minutes, stirring frequently.Add extra small amounts of water if necessary.1 can haricot beans (navy beans), drained
- Season with red wine vinegar, and extra salt and pepper if necessary. Remove the bay leaf.1 tablespoon red wine vinegar
Serving suggestion:
- Enjoy with cooked spaghetti or linguine, or another pasta shape. Or perhaps as a baked potato or mashed potato topping. Salad and crusty bread are nice additions.
Notes
- Store cooked Bolognese within the refrigerator for up to 3 days. Or freeze for up to 3 months.
- Reheat leftovers by adding to a non-stick pan and bring to a gentle boil, stirring frequently until piping hot throughout. Add a small amount of water if necessary before reheating.
- Reheat in a microwave - add the Bolognese to a microwave safe bowl add a microwave lid and reheat for about 2 and a half minutes, stir well. If not piping hot yet re-heat for an extra minute.
- Add diced bell pepper, diced courgette (zucchini) or a few diced mushrooms to the Bolognese at the beginning of cooking.
- Add whole cherry tomatoes or similar tomatoes at the beginning of cooking or half-way through depending on how soft you prefer the finished texture.
- Stir through some cooked vegetables for the last 5 minutes of cooking - this is a good way to use up a small amount of leftover vegetables.
- Cooked sweetcorn can be added a few minutes before the end of cooking.
- Replace canned beans with canned or cooked whole lentils.
- Replace red wine vinegar balsamic vinegar.
- 1½ teaspoons tomato paste
- 1½ teaspoons soy sauce
- ½ can of chopped tomatoes
- 500ml (7 fl oz) boiling water
- ½ can drained haricot beans or chickpeas, or about 130 grams [5 oz] cooked white beans
- 1½ teaspoons red wine vinegar
Nutrition
Comments
Prepared our homemade Beanfeast Bolognese? Do let us know how you got on with the recipe by dropping a comment below. All feedback is very much appreciated. Take care, Jacq x
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