Vegan Ground Beef
This Vegan Ground Beef is made with TVP! It’s quick, easy and cheap, 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 TVP Ground Beef, and I also made a Tempeh 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 vegan ground beef
In a nutshell it’s…
- EASY TO MAKE
- AFFORDABLE
- VERSATILE
- CUSTOMIZABLE
- NUTRITIOUS
- AND DELICIOUS!
I’ve been enjoying it all week in tacos, and pasta. Mostly tacos if I’m being honest! If you make this in bulk you can meal prep and just heat some up and throw it into whatever! I’ve been making some of the best tacos of my life in like 5 minutes this way! It’s awesome!!
INGREDIENTS FOR Vegan GROUND BEEF
There’s a few brands of TVP but I typically get the kind by Bob’s Red Mill. I can find this at Ralphs (Kroger) and it’s about $6 a bag. On Amazon you can get 4 bags for like $18. It’s amazing stuff, so get some if you’ve never tried it!
Outside of the US, I believe this is called Soya Mince, so look for that if you can’t find TVP where you live.
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.
For the onions and garlic, you can either use 1/2 cup of diced onions / 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 vegan ground beef
This couldn’t be easier! First rehydrate the TVP in some beefless or veggie broth.
While the TVP rehydrates, make the marinade by combining all the ingredients.
If using onions / shallots and fresh garlic, saute those first.
Then add in the rehydrated TVP and pour over the marinade. Stir to combine, then reduce the liquid to your desired consistency.
Taste and adjust for seasoning. Your TVP 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!
If you want to make it in bulk to use over the week, you can double or even triple the recipe. A single recipe will give you about 1 pound of vegan ground beef.
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.
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Vegan Ground Beef
Ingredients
- 1 cup TVP
- 1 cup Vegan Beef Broth (or Veggie Broth)
- 1/2 cup Diced Shallot or Onion*
- 4 cloves Garlic (minced)
Marinade
- 1 cup Vegan Beef Broth (or Veggie Broth)
- 1 Tbsp Tomato Paste
- 1 Tbsp Soy Sauce
- 1 tsp Nutritional Yeast
- 1 tsp Miso Paste
- 1 tsp Vegan Worcestershire (or Steak Sauce)
- 1 tsp Smoked Paprika
- Salt & Pepper to taste
Instructions
- Rehydrate the TVP in 1 cup of vegan beef or veggie broth. This should take about 5 – 10 minutes.
- While that's happening, whisk all the ingredients for the marinade together.
- 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.
- Add in the garlic and cook for one minute. Then add in the TVP followed by the marinade.
- 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.
- Season to taste and your TVP meat is done! Enjoy however you like!
Awesome
Very flavorful!!!
Thank you for this wonderful recipe! So easy and fairly quick to throw together. It’s very flavorful too. We will be using this on tacos, over baked potatoes and maybe even spaghetti, if there is enough. I was surprised how much it made, definitely equivalent to a pound of beef in volume.
BTW I LOVE your adobo seasoning recipe mixed into tofu scramble. I keep it on hand all the time now. Thanks so much for all you do!
Yay, that makes my day to hear! The Adobo is good, I need to make it’s own recipe card for it, so glad you like them both!
This recipe looks great. I have two questions. Can I use tahini instead of miso paste and coconut amino acid instead of Worcestershire? Thanks
Hi, thanks! The tahini won’t add as much flavor as the miso paste, but you could try adding nutritional yeast, or mushroom seasoning if you have that. You can use coconut amino instead of worcestershire but I would maybe use half!
New to TVP; would I drain it after rehydrating, before adding to sautée mix and marinade, or does it absorb all the liquid as it rehydrates? Thanks!
I don’t drain it, I just rehydrate it in broth and go from there!
how do i get rid of the TVP aftertaste?
Hi, which TVP are you using? I don’t really taste it in this recipe with the Bob’s Red Mill. But you could try rehydrating it in hot water and squeezing it out first too.
is this recipe meant to be eaten straight as is after finished or do we have to cook it (say, saute it a litte) also when we want to eat it?
You can do both, it’s ready right out of the gate, or you can store it for later and reheat in a pan with any sauces or seasonings that you like!
I know if I see recipe from Thee Burger Dude, I will not be disappointed! Great and so tweakable! Had no vegan Worcestershire in frig so used a vinegar based BBQ sauce. Tasty! Convenient to open a bag of frozen veg crumbles from grocery, but I like knowing ingredients I am using. Thank you for making vegan food so accessible.
If I have a recipe, let’s say for Shepard’s pie, once I’ve made this recipe would I then cook it according to the Shepard’s pie recipe, adding in all the seasoning it calls for? Or is this already pretty seasoned and I’d need to adjust for that?
The seasoning is relatively neutral, so in general, I would say that any seasoning not in the beefy marinade you can add (so for Shepherd’s Pie, that would be things like herbs, any additional aromatics like fresh garlic, shallots etc.) The only thing you may want to adjust for is anything salty like soy sauce.
Excellent! I just made a triple batch. I’m storing the extra in the freezer.
So glad you like it, freezer is a good idea! Thanks!