mrwixxsid
If you’re looking for versatile, affordable, and protein-packed vegan ground beef alternatives, you’re in for a treat! Today, we’re making three variations of vegan ground beef using TVP (Textured Vegetable Protein), tempeh, and a hearty blend of lentils and mushrooms. Each option is quick to prepare, perfect for meal prep, and can be used in any recipe that calls for ground beef. Whether you’re whipping up tacos, pasta, or meal prepping for the week, these recipes will surely impress.
1. TVP Vegan Ground Beef
TVP (Textured Vegetable Protein), also known as soya mince, is a fantastic pantry staple. It’s cheap, easy to use, and soaks up any flavor you throw at it. Here’s how to make it:
Ingredients
Instructions
- Hydrate the TVP: In a bowl, pour 1 cup of vegan beef or veggie broth over the TVP and let it sit for 5-10 minutes until it absorbs the liquid.
- Prepare the marinade: Combine the tomato paste, soy sauce, miso, Worcestershire, nutritional yeast, smoked paprika, and broth.
- Cook the aromatics: In a pan over medium heat, sauté the diced shallots until they are translucent. Add the garlic and cook for another minute.
- Add the TVP: Stir in the rehydrated TVP and pour in the marinade. Let everything cook down until the liquid reduces to your desired consistency.
- Adjust flavors: Taste and adjust seasoning as needed. This batch makes about 1 pound of vegan ground beef. You can use it immediately or store it for later.
2. Tempeh Vegan Ground Beef
Tempeh is a nutrient-dense, fermented soy product that’s packed with protein. Some people find it a little bitter, but boiling it helps reduce the bitterness.
Ingredients
Instructions
- Boil the tempeh: Break the tempeh into pieces and boil for 10 minutes. This helps reduce its bitterness. Let it cool.
- Crumble the tempeh: Once cooled, crumble the tempeh using your hands or a potato masher for a less uniform texture.
- Cook the aromatics: Sauté the shallots in a pan over medium heat until translucent, then add the garlic.
- Cook the tempeh: Add the crumbled tempeh and the marinade. Stir well and cook until the liquid reduces. The ketchup can be added at this stage for sweetness.
- Serve: This yields about 14 oz of vegan ground beef. Use in tacos, pastas, or other dishes.
3. Mushroom & Lentil Vegan Ground Beef
This option is perfect for those who prefer a whole-food, plant-based approach. The combination of lentils and mushrooms creates a meaty, wholesome texture without being too heavy.
Ingredients
Instructions
- Pulse the mushrooms: Use a food processor to pulse the mushrooms into small pieces or chop by hand.
- Cook the mushrooms: In a pan over medium heat, sauté the mushrooms until they release all their water, about 5-7 minutes.
- Add the lentils: Stir in the cooked lentils and mix with the flavor paste (no added broth). Let everything combine and cook down.
- Serve: This mixture can be used immediately and pairs beautifully with pasta, tacos, or even in salads.
Tips for Using Vegan Ground Beef:
- Meal Prep: Make these in bulk and store them in the fridge for up to a week or freeze for longer storage.
- Customize the Flavor: These recipes are neutral enough to be adapted to any cuisine. Add cumin for tacos, Italian seasoning for pasta, or curry powder for an Indian-inspired dish.
- Versatile: Use these substitutes anywhere you’d typically use ground beef—tacos, lasagna, meatballs, chili, and more!
Conclusion:
Whether you’re craving a quick taco or planning to meal prep, these vegan ground beef recipes are simple, delicious, and incredibly versatile. Each version—TVP, tempeh, and mushroom-lentil—brings its unique texture and flavor, making it easy to switch up your weekly meals. Try them out and see which one becomes your favorite! And if you want to see how to make tofu ground beef, check out my previous video for more vegan meal inspiration.
Until next time, happy cooking!
