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Tempeh Ground Beef

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This Tempeh Ground Beef is quick, cheap and easy, and best of all totally DELICIOUS and versatile!

A while back I made some Tofu Ground Beef as an alternative to pricier store-bought vegan ground beef. It’s a great recipe and one of my most popular. And while I don’t think it’s too difficult, I wanted to see if I could come up with a recipe that’s even easier!

And not only did I come up with 1 recipe, but 3! That’s right we have this Tempeh Ground Beef, and I also made a TVP Ground Beef and a Lentils & Mushroom Ground Beef as well. So check those out too. They are basically the same as this recipe but with some different variations.

All three are super versatile too, you can seriously use this where ever you’d use ground beef! We’ll except in the case of a burger patty or meatballs, but I have recipes for those too!

why you’ll love tempeh ground beef

In a nutshell it’s…

  • EASY TO MAKE
  • AFFORDABLE
  • VERSATILE
  • CUSTOMIZABLE
  • NUTRITIOUS
  • AND DELICIOUS!

INGREDIENTS FOR Tempeh GROUND BEEF

Naturally we need some Tempeh! I usually get the stuff by Lightlife. It’s pretty ubiquitous in Southern California and is at most major grocery stores. You should also be able to find Tempeh at Health Food Stores and Asian Markets.

seasonings / marinade

For the seasoning and marinade, we are packing a lot of UMAMI with a variety of sources.

The marinade employs staples like soy sauce, nutritional yeast and pantry essentials, If you can, use some Beefless Broth, and Gravy Master. Or you can totally just use veggie broth, and skip the Gravy Master too, that’s mostly for color anyway.

I also added about 1 Tbsp of ketchup to mine to combat the bitter taste that Tempeh sometimes has, so feel free to flavor it however you see fit!

For the onions and garlic, you can either use 1/2 cup of diced onions and shallots, and 4 cloves of minced garlic, or 1 tsp each of onion and garlic powder. The choice is yours, both ways will work!

how to make Tempeh ground beef

If you’re like me and find that Tempeh is sometimes a little bitter, you can boil it for 10 minutes to minimize that flavor. I like to break mine into chunks and then boil it.

After that, let it cool for a bit and then mash it with a potato masher.

Make the marinade by combining all the ingredients.

If using onions / shallots and fresh garlic, saute those first.

Then add in the Tempeh and pour over the marinade. Stir to combine, then reduce the liquid to your desired consistency.

Taste and adjust for seasoning. If it’s still tasting bitter, add something sweet like ketchup to balance it out. Your Tempeh meat is done! Enjoy as you wish! Like I said it can be used in just about any application you would use regular ground beef!

Feel free to add in any other spices you like!

other ground beef recipes

Use this recipe to make these

Storage

Store any leftovers in the fridge and eat within 3 – 5 days, or freeze for up to 2 months.

handy dandy video here!

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Yield: 4 - 5 Servings (about 14 oz.)

Tempeh Ground Beef

Tempeh Ground Beef

Ingredients

  • 8 oz. Tempeh
  • 1/2 cup diced shallots / onions
  • 4 cloves garlic (minced)

Marinade

  • 1 cup vegan beef or veggie broth
  • 1 Tbsp tomato paste
  • 1 Tbsp soy sauce
  • 1 tsp nutritional yeast
  • 1 tsp miso paste
  • 1 tsp vegan worcestershire sauce
  • 1 tsp smoked paprika
  • 1 Tbsp ketchup (optional for sweetness)
  • Salt & pepper to taste

Instructions

  1. Break the Tempeh into about 5 - 6 blocks. Add to boiling water and boil for 10 minutes.
  2. While that's happening, whisk all the ingredients for the marinade together.
  3. Remove Tempeh from boiling water and let cool for a few minutes. Then mash with a potato masher or mash by hand (just make sure it's cool enough to handle if doing by hand).
  4. If using fresh onions / shallots and garlic, add them to a preheated pan over medium heat with a little oil. Add the onions / shallots first and cook until translucent and slightly browned, about 4 - 5 minutes.
  5. Add in the garlic and cook for one minute. Then add in the tempeh followed by the marinade.
  6. Stir to combine and then reduce the marinade down to your desired consistency. For me this is about 5 - 8 minutes, or until about 90% of the liquid has been reduced / absorbed.
  7. Season to taste (add the ketchup if it still tastes bitter) and your tempeh meat is done! Enjoy however you like!

Notes

*You can use 1 tsp each of onion and garlic powder to replace the fresh shallot / onion and garlic.

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