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Vegan Ground Beef

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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.

handy dandy video here!

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Yield: 4 - 6 Servings (About 1 pound)

Vegan Ground Beef

Vegan Ground Beef

Ingredients

  • 1 cup dried TVP
  • 1 cup vegan beef or veggie broth
  • 1/2 cup diced shallot or onion*
  • 4 cloves minced garlic

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
  • Salt & pepper to taste

Instructions

  1. Rehydrate the TVP in 1 cup of vegan beef or veggie broth. This should take about 5 - 10 minutes.
  2. While that's happening, whisk all the ingredients for the marinade together.
  3. 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.
  4. Add in the garlic and cook for one minute. Then add in the TVP followed by the marinade.
  5. 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.
  6. Season to taste and your TVP 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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