vegan moussaka

Happy cow sauce (the best vegan ragu there is!)

The classic bolognese but with all the cows happily puttering about their fields, this meat-free ragu is a real winner! It’s comforting and rich, super versatile and of course totally vegan – just the way to keep the cute cows happy!

cooks in

60 minutes




4 persons

vitamin c

Powerful antioxidant! Helps iron absorption.


Building blocks for muscles and other cells in your body.


These are very important for your gut flora!


TVP mince
  • 250 g dried TVP (we used ”kebab” sized chunks)
  • 2 tbsp cacao
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp Louisiana hot sauce
  • 3 tbsp japanese soy sauce (we used kikkoman)
  • 2 tsp maple syrup
  • Water to cover
  • 50 g vegan butter
  • Black pepper
Tomato sauce
  • 1 yellow onion
  • 1 red onion
  • 3-6 cloves of garlic (depending on size)
  • 1 tsp dried chili flakes
  • 5 tbsp tomato pure
  • 2 tins of canned tomatoes (400 g each)
  • 4 tbsp dried herbs (we used oregano, sage and thyme)
  • 3-4 tbsp red wine vinegar
  • 2 tbsp unsweetened tomato ketchup
  • Olive oil for frying
  • Black pepper


TVP mince

  1. Put the dried TVP (textured vegetable protein) in a pot with all the spices, soy, syrup. Cover with water and give it a stir.
  2. Do not add the butter, keep the butter in the fridge!
  3. Bring the TVP and spices to a boil and let it boil on medium heat until almost all of the water has evaporated and been soaked into the TVP, this should take at least 20 minutes. Stir occansionly.
  4. Once the TVP has soaked up the liquids pull it off the heat for 10 minutes and let it sit.
  5. Take the somewhat luke warm TVP and put it in a food processor with any potential liquids (should not be more than approx a tablespoon).
  6. Add in the cold butter and pulse the food processor until you get a ”mince”-like texture.

Tomato sauce

  1. Chop the onions medium-fine and put in a cast iron pot with approx 2 tbsp olive oil. Fry on a medium heat for 5-10 minutes or until soft and sweet. The onions should not get any colour at all.
  2. Add the vinegar and let it evaporate.
  3. Add the tomato puré and fry for another 2 minuter.
  4. Add garlic, chili, and crush in the garlic.
  5. Fry for a minute then add the canned tomatoes (crush them in your hands if whole), and the tomato ketchup.
  6. Bring to a gentle boil and add your TVP which has gone through the steps above and season with black pepper. It should not need more salt but have a taste and see what you think.
  7. Let it simmer for a few minutes, this is a rather fast ragu, then serve up!

We’ve used it in mussaka, lasagna or as a pasta sauce – delish!

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