Frozen soya mince is available from supermarkets in the UK (where I'm based). If you don’t have it, don’t want to use it or simply want to try something else, there is a wide range to choose from, including dry textured proteins (soya or pea) and other plant protein sources like quinoa.

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Quorn mince is also possible for those following a vegetarian diet, but is possibly not suitable for vegans as a lot of Quorn products still contain small amounts of egg white and whey protein (milk). If using it, it can become a bit dry when cooked, so keep an eye on water and oil additions. You will still need to add water to the mix for the methylcellulose to dissolve in.