Vegetarian Savoury Mince

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Homemade vegetarian mince in a rich gravy with lots of veggies – perfect served with creamy mashed potato!

Portion of vegetarian savoury mince in a bowl with mashed potato

This kind of meal is just perfect for this time of year. When it’s cold outside, what could be better than coming home to a bowlful of creamy mashed potato, topped with rich, thick gravy? The homemade vegetarian mince makes this the perfect comforting winter meal.

Portion of vegetarian savoury mince in a bowl with mashed potato

What is savoury mince?

If you’ve never had savoury mince before, hopefully you’ll be able to figure out what it is from the name. It’s savoury. And it’s made with mince.

It’s usually made with minced meat (ground meat), cooked up in a rich gravy with plenty of veggies, and served with something comforting like mashed potato. Obviously my version is vegetarian, but the end result is much the same – a bowlful of hearty goodness that will warm you up from the inside out.

Homemade vegetarian mince in a food processor

Homemade vegetarian mince

First, you need to whizz up the homemade vegetarian mince. It’s the same idea as the veggie mince I used in my chilli cheese fries the other day – just beans, walnuts and mushrooms blitzed in a blender to give a mince-like texture. Now that I’ve used this method a few times, I’m kind of obsessed with it – expect to see this idea used again and again (I’m nothing if not imaginative)!

Once you’ve whizzed it all up, it needs to be cooked in a pan for a while – for this savoury mince, I also added some onion, garlic and carrot.

Homemade vegetarian mince being cooked in a frying pan

Rich gravy

Next, it’s time to get a bit saucy – time to make gravy!

I really tried to think of a way to make this vegetarian savoury mince without using gravy granules, since I know some of you are in parts of the world where they’re not readily available. But the truth is, absolutely nothing beats Bisto gravy granules when you want a rich, thick brown gravy. We Brits are raised on this stuff, and nothing else comes close.

If you can’t buy Bisto in the shops where you live, you can always get it online (Amazon US*).

(by the way this isn’t a sponsored post! I just really flipping love Bisto)

Homemade vegetarian savoury mince in a frying pan with rich gravy

What vegetables can I add to my savoury mince?

I kept things simple – carrots, peas, and sweetcorn. Classic veggies that I ate almost every day as a kid.

If you want, you can add whatever other veggies you have in the fridge – peppers, leek, parsnip, green beans, etc. You can either add them to the pan while you’re sautéing the onions, or if you want them to be a bit more hidden, blitz them right in with the mince (I added a raw pepper to the food processor when I made the vegetarian mince for my chilli cheese fries, and you could barely notice it in the final dish!).

Homemade vegetarian savoury mince in a frying pan with peas and sweetcorn

Other ways to serve savoury mince

If you feel like a change, there are plenty of other ways you can serve your vegetarian savoury mince. Here are just a few ideas:

– spread the mashed potato over the top and bake it for an awesome vegan shepherd’s pie
– serve it with rice or spaghetti noodles
– pop a pastry lid over the top to make a veggie ‘meat’ pie
– spoon it over a jacket potato
– encase it in pastry to make little vegetarian Cornish pasties
– spoon it over hot buttered toast
– serve it in Yorkshire puddings for Sunday lunch

Let me know if you have any other ideas, I’d love to hear them! Otherwise, stick with a classic – hot vegetarian savoury mince with extra buttery mashed potato. Delish.

Portion of homemade vegetarian savoury mince in a bowl with mashed potato

Vegetarian savoury mince

A hearty, wintery dinner – homemade vegetarian mince cooked in a thick, rich gravy with vegetables.

If you’ve cooked this recipe, don’t forget to leave a star rating!

4.93 from 14 votes
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 3 people
Calories: 347kcal
Author: Becca Heyes


  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 50 g (~ 1/2 cup) walnut halves
  • 5 medium mushrooms, roughly chopped
  • 1 tbsp oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 250 ml (~ 1 cup) hot vegetable stock
  • 1 tbsp tomato puree / paste
  • 2 tbsp gravy granules
  • 1/2 tsp dried thyme
  • Black pepper
  • 100 g (~ 1/2 cup) sweetcorn
  • 100 g (~ 1/2 cup) frozen peas
  • Mashed potato, to serve (optional)


  • Add the black beans, walnuts and mushrooms to a food processor, and blitz briefly to give a coarse mince-like texture. Don’t allow the mixture to become completely smooth – you may need to scrape down the sides a couple of times to help it blitz evenly.
  • Heat the oil in a large, deep frying pan, and add the onion, garlic and carrot. Cook over a medium heat for 5 minutes, until the onion is soft and translucent. Add the bean mince, and cook for a few more minutes, stirring regularly, until the mixture is soft and dark in colour.
  • Add the hot vegetable stock, tomato puree, gravy granules, dried thyme, and plenty of black pepper. Mix thoroughly to combine, until the gravy granules have completely dissolved – they will thicken up the liquid. Bring to a gentle simmer, and allow to cook for a further 10 minutes or so, until the carrot is soft.
  • Add the sweetcorn and frozen peas, and mix to combine. Cook for a few more minutes until the peas are hot. If the mixture is too thick for your liking, add a dash more water – if too thin, add a few more gravy granules.
  • Serve hot with mashed potato, if desired.


Nutrition Facts
Vegetarian savoury mince
Amount Per Serving (1 portion)
Calories 347 Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 1.7g9%
Cholesterol 0mg0%
Sodium 237mg10%
Potassium 723mg21%
Carbohydrates 41.2g14%
Fiber 11.4g46%
Sugar 7.2g8%
Protein 14.8g30%
Calcium 40mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe, not including sides.

If you love recipes that use traditional British ingredients, try my lentil and mushroom stew, made with Branston pickle!

* Note: This post contains affiliate links. If you make a purchase using one of these links, I will receive a tiny (tiny!) payment, at no extra cost to you. Thanks for the support!

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  1. I made this exactly as the recipe states and have really enjoyed it. Delicious flavors, perfect for cool weather. Will be making again.5 stars

    1. Hi Sally, lots of the Bisto varieties are vegetarian, or even vegan, including the red ones (original flavour), the brown ones (onion flavour), and the green ones (vegetable flavour).

    1. Definitely worth a try, though to be honest since the onions are best if you pre-cook them, and the beans and nuts need chopping in a food processor first… I feel like by the time you’ve done all that, it would probably give a better result to just cook it on the stovetop.

  2. Wow! I added a huge dash of HP sauce. Unfortunately I didn’t have any gravy granules. I’m pretty sure I can get them at Woolworths,but,I live waaay out of town {Very rural}. It looks good. It tastes divine..{just a little taste},and,it smells out of this world. Tonight after farm chores. It’s cold outside, so perfect for tonight.
    Thank You.5 stars

    1. To be honest since they’re all blitzed up anyway I would personally leave them in even if you’re not the biggest fan. But if you reeeeally need to avoid them, you could always try a courgette (zucchini) or something instead.

  3. Thiscould be just the recipe (and the site!) I’ve been looking for!
    Could I substitute something like seeds for the nuts-although I’m the only 1 veggie,I don’t have nuts in the house as hubby and daughter are allergic…

  4. Top notch dish! Kids could not tell the difference and hubby went back for seconds, polished it all off! Will definately be cooking this again. Thank you5 stars