Before going plant-based, my grocery list nearly always included a pound of ground beef to have on hand for an easy dinner. Now, I make this vegan ground beef, and one batch makes the same amount as 3 pounds of ground beef, but all from vegetables and seeds! Let’s do this!
Note: This post was originally published in January of 2014, with the name “Vegetable Meat Substitute.” The name has changed, but the recipe remains the same as the original – with some helpful tips, new photos, and a new video added. Hope you enjoy!
Sometimes in life you just need the old standby, the go-to, the no-brainer. When it comes to cooking dinner, this vegan ground beef is my old faithful. For the longest time I called it “vegetable meat substitute”, which it literally is, but really I was using it specifically in place of ground beef. I wanted taco meat that tasted like the tacos I had growing up, but plant-based. I wanted spaghetti sauce with that meaty texture, but vegan. I wanted my veggie burger patty to have the texture of a “real” burger, not one that had whole black beans and recognizable chunks of green peppers.
Anyway, out of that desire for familiar food that is truly good for me and for our earth, I concocted this mixture that is chock full of plants, is totally good for you, and yet when seasoned becomes so similar in texture and flavor to its carnivorous counterpart that many a meat-eater has been fooled in the past. And not by me, but by you, wonderful people who make the recipe and tell me about it. Sneaky devils, you are.
So what’s in this vegan ground beef anyway and how do I make it, you ask?
Vegan Ground Beef
You might expect the ingredients in vegan ground beef to have things like tofu, TVP, seitan, etc. I’m totally on board with those ingredients in moderation, but I really wanted this to be a plant-forward recipe. So, the cast of characters are:
- Sun-dried tomatoes
- Pepitas (raw shelled pumpkin seeds), or walnuts
Want to see how I make it? Oh, I’m so glad you asked! Here’s a video:
Oh, you didn’t want to watch a video? No problem! Here are some step-by-step photos:
How to Make Vegan Ground Beef
Step 1) Pulse the pepitas (pumpkin seeds) and sun-dried tomatoes in a food processor until finely crumbled. You don’t want big pieces, but you also don’t want it to be pureed. Luckily pumpkin seeds don’t break down into a paste very easily so it’s not easy to over-mix. Also note, that I use sun-dried tomatoes that are packed dry, not in water or oil, and I recommend the julienne cut if you can find them, they break down easier. There’s no need to rehydrate them, in fact I recommend you do not. You’ve just got to trust me on this one, ok?
Step 2) Remove the pepita/tomato mixture to a bowl and set aside. Attach the shredding disc to the food processor.
Step 3) Shred the cauliflower, carrot, onion, garlic, and mushrooms. I’ve tried to do this by hand with a box grater, and do not recommend it. I’ve also tried to do it in batches using the s-blade instead of the shredding disc, and I also do not recommend it. The shredding disc is fast, creates the least amount of mess, and helps make all of the vegetable pieces uniform in texture.
Note: Depending on the size of your food processor, you may need to shred the veggies in two batches. No biggie, they’re all going into the same pan. By the way, I use this 14-cup food processor by Cuisinart, and I love it. Rarely do I need to do a second batch, unless I’m doubling this recipe (which I highly recommend that you do).
Step 4) In your largest skillet or wok, cook the shredded vegetables over high heat. The moisture from the vegetables will release, and the high heat will help it evaporate quickly as the veggies cook. I never use oil for this process, it is totally unnecessary because the vegetables have so much moisture. Cook until the veggies are soft and tender, and there is no liquid visible on the bottom of the pan. It should take 6-10 minutes. You can also roast them in the oven, see the notes in the recipe below.
Step 5) Reduce the heat to medium-low, and add in the pepita/tomato mixture and cook for a minute or two, stirring to combine. Congratulations, you just made enough vegan ground beef for 3 meals!
Here are some ideas for how to use it:
- Vegan Taco Meat (great in tacos, obv, or in a vegan crunchwrap supreme, or on a taco salad)
- Vegetable Bolognese (the classic meaty pasta sauce, plantified)
- Vegan Cheeseburger Soup (if I made this for my husband every week, I think he’d marry me all over again)
- Instant Pot Vegan Sloppy Joes
I’m so close on the recipe for a legit plant-based burger that doesn’t taste like plants, as well as a vegan meatloaf, so look out for those coming to a screen near you.
Now I’m left with a question for you – what will you make with this vegan ground beef? I’m curious like a cat. That’s why my friends call me Whiskers. (PLEASE somebody get this reference)
Shout out in the comments with your dinner ideas! Can’t wait to hear them! Ok, I’m off to go get some mushrooms to make another batch.
Vegan Ground Beef (plant-based, oil-free)
- 1 head of cauliflower, broken into large florets
- 8 ounces crimini or baby portobello mushrooms
- 2 carrots, peeled and chopped into 1-inch pieces
- 1 medium yellow onion, peeled and chopped into 1-inch pieces
- 2-3 cloves garlic, peeled
- 1/4 cup sun-dried tomatoes (I use the julienne cut, packed dry)
- 1 cup raw pumpkin seeds (pepitas), or walnuts
- In a food processor fitted with an s-blade, process the pumpkin seeds (or walnuts) and sun-dried tomatoes until a fine meal forms, but be careful not to go so far as to puree into a smooth mixture.
- Remove the pumpkin seed and sun-dried tomato mixture to a bowl and set aside.
- Remove the s-blade from the food processor and attach the grating disc.
- Shred the cauliflower, mushrooms, carrots, onions and garlic. If you don’t have a shredding attachment, pulse small amounts at a time using the S-blade until finely chopped but not pureed.
- In a large nonstick skillet, cook the shredded vegetables over medium-high heat until the moisture has evaporated and the vegetables are cooked, about 6-8 minutes. See notes for alternative oven roasting method.
- Add the pumpkin seed (or walnut) and sun-dried tomato mixture into the skillet, and combine with the vegetables, cooking for 1 minute.
- Use in place of ground beef with the ratio of 2 cups of vegan ground beef for 1 pound of cooked ground meat.
Oven Roasting Instructions
- Preheat the oven to 425F.
- Prepare two large sheet pans by lining them with parchment paper.
- Spread out the shredded vegetables and tomato/seed mixture evenly between the two sheet pans, and stir to combine.
- Roast for 20-25 minutes until the mixture is cooked and reduced in size due to moisture evaporation. Stir halfway through the time to ensure even cooking.
Things to Know
- This recipe stores for up to a week in the refrigerator, and a minimum of 3 months in the freezer. As Daryl Hannah said in Steel Magnolias, it freezes beautifully.
- I use the sun-dried tomatoes that are not packed in liquid, and there is no need to rehydrate them before using.
- Vegan Ground Beef is wonderful in Vegetable Bolognese, Vegan Cheeseburger Soup, and Vegan Taco Meat. In fact, one batch should give you enough to make all three recipes!
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This looks AMAZING!!! I can’t wait to give it a try.
I gonna make gyoza (pan fried dumplings) with this. Can’t wait to try. And thank u so much for this.
Hannah Elizabeth says
I love this base, and yeah, SO versatile!! Can’t wait to try using this!!
So many choices! I would probably sell it to my parents (who shop on Amazon WAY more than me!), and then either put the money in my dog savings or spend it on plane (or train ?) tickets.
Lindsey | Lou Lou Biscuit says
I’m not even a vegetarian, and this looks delicious! I would never know there was ground beef in the sauce by looking at it. I’m sure it tastes amazing!
Looking to try this one out. I am not too big on Cauliflower though but this looks good!
Recipe looks great! Hope to try it soon.
It looks delicious and very easy to make. I’m allergic to mushrooms and other fungi 🙁 Do you have an suggestions to substitute or can I just omit?
Thanks Libby! It is super easy to make, and it makes a LOT, so it can be stretched into several meals. You can definitely leave out the mushrooms, or if you wanted to substitute them I would just add about a half cup more walnuts. I hope you’ll tell me how it goes if you make it! 🙂
Becky Holm says
Possibly if you take tofu, freeze it, thaw it, freeze it, thaw it, open and squish the water out then crumble… use as you would the mushrooms.
Hilary Weisberg says
If you don’t use it all at once (2 cups = 1 pound of ground beef), can you freeze the remaining 4 cups?
Hi Hilary! YES! And thank you for the reminder, I need to add that to the post because I’m sure this question will come up again. 🙂
Ruth Meyer says
I don’t like walnuts and wondering if I could just leave them out? Or what else could I substitute? (No other nut substitute because I don’t like nuts in any thing; just like to eat them plain)
Hi Ruth! Honestly, the walnuts are only there for texture and nutrition, I don’t notice their flavor in the final product. That said, if you still don’t want to use them, I would just leave them out and add more mushrooms (maybe double them). Another option would be ground pepitas (pumpkin seeds). I hope you’ll give it a try!
Hi Beth! Just wanted to let you know I made this for my parents today and it was a hit! I love being able to brag that my friend developed the recipe. 🙂 Oh, and I mixed it into your sweet potato marinara sauce which I thought was quite clever and tasty.
This makes me so happy, Cassie!!! I love the idea of mixing it in with the sweet potato marinara sauce. Keep on bragging! 🙂
I couldn’t bring myself to spend so much on walnuts so I tried substituting it with 1/2 can of (rinsed) black beans. Turned out great and was waaaay cheaper! I also had tomato slices that I dehydrated last year and they worked perfectly in place of the sun dried tomatoes. It is now a truly cost effective soy free meat replacement. Thank you!
I hear you, Bonita! For me, the cost savings as compared to ground meat is still substantial enough for me to make walnuts are part of the recipe, but that’s the whole idea behind Eat Within YOUR Means, it’s personal! 🙂 So glad you enjoyed the recipe. 🙂
gosh – i hate cauliflower…anything you can substitute for it that would yield a similar texture and volume? i’ve been a vegetarian for about 25 years and have really tried to embrace the recent cauliflower trend and just can’t. i can smell/taste it no matter how it is disguised! thanks for any suggestions!
Do you use sun dried tomatoes packed in oil, or the dry ones? Thank you.. can’t wait to try this!
I was wondering the same! And do you soak them if the dried ones are used? Thanks! Looks phenomenal!
Hi ladies! I thought I had responded to this but I guess it never posted! ? I use the dried ones, but the ones packed in oil would work too, just pat them dry with a paper towel to get rid of most is the oil. I don’t soak the dried ones as they pulse up nicely with the walnuts and soften when cooked. 🙂
Thanks Beth! ?
Oh, thank you! I can’t wait to try this! I am vegan and grain free and it is about impossible to find a meat sub without some form of grain in it! Thank you, thank you, thank you!
Will this freeze after making a batch? I mean freeze well?
I made this without using mushroom because I am not a fan of them. I used all the other ingredients and used more walnuts than called for. I have ate this almost every day in different settings… with pasta sauce and pasta, with BBQ sauce on potatoes and as you said.. on and on… many options. Did I miss any discussion on if this freezes well? Because I am the only non-meat eater here it made a lot and freezing it would help. I could make a HUGE batch and freezer.
I love the idea of this recipe and cannot wait to try it. In your write-up, it says this recipe is less than 100 calories per cup. In the nutritional information, it says 1 cup = 1 serving = 205 calories.
Can this be used in instant pot dishes?
Chrissy T says
Can this meat substitute be used in the instant pot?
I now have a big bag of this in my freezer, ready to use. Do you have suggestions for using this in veggie burgers? How many cups of beans would you suggest to add to the veggies? I was thinking about adding one egg and one can of food processed cbeans to one cup of mix to experiment. Thank you!
what can you substitute the sun dried tomatoes for
Hi Edie! If you don’t want to use the sun-dried tomatoes, I’d just leave them out. It will still be great. 🙂
The was amazing. I made it as written, Then I poured a jar of Prego Tomato, Onion and Garlic pasta sauce on top of it. Served it over spaghetti squash. Really really really good. It’s a keeper for sure.
I found the link to this recipe while in one of your others (they all look amazing and am very glad to have found your site). It looks super yummy and I am sure I will use it regularly. I have one question though. I was thinking of making your Sloppy Joe recipe for my family when I go home to visit (as it is something that would appeal to my meat eating family), but my brother is allergic to nuts, Do you have any suggestions in regards to an alternate for the walnuts? What do you think would work?
Hi Michelle! So glad you found me! I use pepitas (raw shelled pumpkin seeds) in place of the walnuts often, and in fact I sometimes prefer them! They’re cheaper, too. 🙂 Hope you’ll let me know if you try this, and feel free to reach out with questions anytime! 🙂
Edie Gardner says
is there no liquid in this
There’s no added liquid in this, it would make it too mushy. The vegetables release a lot of moisture as they’re cooking, and the idea is to cook the moisture off. Then you can use this as a ground meat substitute by adding a sauce if you wish. Check out my Vegetable Bolognese for a recipe using this base and a delicious sauce. 🙂
Hi Edie, I’m going to try this meatless recipe and I have a few questions…
Would a NutriBullet work in place of a food processor?
Can I put quinoa in?
Why don’t you use any oil? Can I use organic extra virgin olive oil? Will it mess up the texture?
James Strange says
As a gout sufferer ground beef is off the menu but needed a tasty alternative for comfort foods. This is what I was looking for.
I’m so happy to hear you found this, James! I’m so glad it will be helpful to you.
Do you have nutritional info for this?
Hi Kristi! Yes, the nutrition label is right below the recipe. I calculated the nutrition info using pumpkin seeds (rather than walnuts), just FYI. Hope that helps!
Lucy shelley says
Thank you so much for this. A such a cheap alternative. I have changed our family’s diet to whole food plant based, and this is perfect 🙂 thank you again x
Hi Lucy! I’m pumped that this worked out for you so well! Please let me know how I can help you on your transition to the wfpb way of eating. 🙂
Lucy shelley says
Thank you so much Beth. I love your blog and passed this recipe around. I used this recipe and made Shepard’s pie this evening it looked and tasted amazing. 🙂 thank you again xx
You’re so sweet, Lucy, thank you for sharing! I need to make Shepherd’s Pie with this and post the recipe, thank you for the reminder!
Lucy Shelley says
Hi just a quick update, made chilli this week, using this ‘mince’ my meateating husband said it’s the best chilli he has ever had! And I agree! THank you xx
WOOHOO!!! Thanks for the update, Lucy! Did your husband know it wasn’t real meat?
Edie Gardner says
how do u make a meat loaf out of this
Hi Edie! I’m still testing this, and I’m really close to finalizing a recipe! Stay tuned. 🙂
Mr. Pass The Plants says
Ask and ye shall receive! Check out the new post.
I made this recipe using half each of the pepitas and walnuts and baked it in the oven as directed. Wow, this is soooooo good! I love the sun dried tomatoes in it, as well as all the added veggies. I have made taco “meat” out of cauliflower and walnuts but this tastes so much better! My husband kept passing by and stealing bites while it cooled. I made tacos with it and used the leftovers for a taco bowl. Thank you for this recipe!
Hi Amy! Happy New Year! I’m so excited that this worked out so well for you! I had to laugh about your husband stealing bites, because mine does the same thing! I always set aside a small bowl of it for him just to snack on. 🙂
This looks great! I can’t wait to try it!
WOW!!! This was by far the BEST vegan ground beef I’ve made. My 11 yo son is vegan, hubby and I vegetarian and I’m always searching for creative delicious meals. Thanks to you we have a main staple in our weekly rotation. I followed exactly and it made enough for three separate meals… with Spaghetti one night, Shepherd’s Pie the second night, then with taco’s the third night!! Brilliant! Thank you so much for sharing :)!
Jaclyn, this comment made my day, no, my week!!! I’m thrilled that you all enjoyed this recipe so much, and that you were able to repurpose it into three meals. It’s one thing to come up with these ideas in my own kitchen, but to have other people find them helpful in their own lives is why I do this! Thank you for taking the time to comment! 🙂
Hi Beth — I’m going to make your white gravy recipe where you mention that you can make this “meat” mix taste like sausage, but I don’t see where you’ve posted that. Is that a separate recipe? I’d love to try a sausage & gravy recipe over biscuits or potatoes.
Hi Kate! I’ve experimented with seasonings in the vegan ground beef to make it taste like sausage but haven’t finalized a recipe yet. I’ll be sure to share when I do, but I’m the meantime if you wanted to experiment I’ve had good luck finding sausage recipes and using the same seasonings. 2 cups of of the “meat” equals 1 pound of cooked ground beef so that might be helpful in terms of ratios when looking at recipes. This one is on my short list to finalize very soon. I need a biscuits and gravy recipe. 🙂
Thanks, Beth 🙂 I once made a tofu sausage recipe that could be made to taste either as breakfast sausage or Italian sausage so I think I’ll use those ingredients with your meat-style mix and see how it turns out. Great idea 🙂 I’ll still be. on the look out for your own sausage style recipe once you’ve finalized it. I think your taste in food and mine are pretty much aligned because every one of your recipes I’ve tried I’ve loved!
Siobhane Lewis says
Fab inspiration that inspired us to change from eating lots of meat to a little now and then. We have increased our vegetable intake. Now Hubby & I don’t like mushrooms but we increased the grated carrot and added chopped sweet peppers. We also added some Worcestershire sauce. We made a large Shepherds pie and it was lovely. The next day, we had the leftovers and found that all of the flavours had nicely infused. We all agreed that it was tastier and even better the day after making. Thank you from the UK and can’t wait to try your other recipes. (We call ‘Ground Beef’ Mince in the UK)
Made this for pastitsio which was great. I was out of mushrooms but added a cup of cooked quinoa at the end.
What brand is your food processor ?? I WANT one !!
Heck, I want to marry you!!!
Erika Elliott says
I just found your recipes on youtube and your website from your youtube video.
Thank you so much for what you do and who you are!
You are so cute and thoughtful in your recipe instruction.
I’m a mostly vegan, partial vegetarian single mom with 6 year old vegetarian daughter, learning how to cook better meals, and your videos and recipes are so fun to watch and non-intimidating that I want to try them all.
Just got an instant pot too so will try this recipe and add it to the vegan sloppy joe one.
Can’t wait to try all of your recipes!
Jon Roth says
This is a FANTASTIC recipe!
Try this AS is, don’t change anything, get over the cauliflower smell, the look /feel of mushroom, the nut thing, whatever… this is the Best base recipe for all kinds of recipes that call for meat. I have incorporated this into many of my favorite dishes for vegans, vegetarians and carnivores alike and they don’t even realize that it is meat free! Incredible!
Great recipe Beth!
I am really looking forward to making this and so glad I found your blog from a buzzfeed article! I have always had a distaste for meat so I have been a vegetarian since I was a child. I have usually just left the meat out of dishes and make it on the side to add in for my carnivores but sometimes I want to try all those yummy things that really need a “ground meat” and sometimes beans just don’t cut it. Thank you so much for this!
Hey Beth, great recipe!
I didn’t have carrots on hand so omitted them. I also used the 32oz organic cauliflower crown bag from Costco, googling says a head of cauliflower is 30oz. I used 3.2oz of garlic as I love garlic, and added 1 c organic raw shelled hemp seeds for more protein and 1 lb of organic baby spinach, which I used the pan to cook all of the liquid away. I used the sun dried tomatoes in oil and used a packed 1/4c measurement of that for the recipe.
Everything else was the same. I used your oven roasting method, 25 min at 425F completely got rid of all liquids for me! This made approximately 10c and has per 1c serving per myfitnesspal; 319 cal, 18g fat, 18g protein, 8g fiber, plus a host of other nutrients.
It’s healthy, tasty, filling, and nutritious. I will add pasta sauce or seasoning to it to make hearty vegan pasta sauce or cabbage rolls (golabkis) with it! Thank you again!
I am happy to have found your blog and have subscribed
Is there somewhere where I can get the list of all your recipes.
Also is there a way to make the sloppy joes recipe and bit more brown..in color
Would you recommend freezing this recipe before or after cooking in a skillet and adding the seeds? I was thinking after cooking but I am unsure of the best method? Thank you 🙂
Hi! I would recommend freezing after cooking. I’ve tried it both ways and the texture is so much better after because the moisture has been cooked out and can’t make the veggies mushy. I hope that helps!
Karen Gaul says
I want to try your recipe for vegan ground beef. My only question for you is why do you NOT recommend sweet onions as opposed to yellow or red? Sweet are the only ones I keep on hand, but I can buy a yellow one easy enough. Thank you.
I make a vegan gravy from Better Than Bouillon and add this “meat” to it then spoon over mashed potatoes, pasta or rice. So good!
Rosa Montgomery says
This is simply delicious. I made Korean “Beef” bowls with this and it was amazing!
How does this hold up to wet recipes such as chili or casseroles using canned tomatoes with juice
Just wanted to let you know that I used this a few days ago as a vegetarian option for tacos, and it was out of this world! We didn’t have pepitas, so we used sunflower seeds. After it was cooked, we seasoned it with a few small cans of crushed tomatoes, a bunch of cumin, paprika, garlic, chopped dried onions, salt, and some Tabasco sauce – yum!! Thank you so so so much for this amazing recipe 🙂
Denny D says
It’s NOT BEEF don’t call it that it’s ground Vegs
Dumb ass’s want to say BEEF is bad but still call it that. Why?
I totally understand the argument. I call it this simply so people can find the recipe more easily when they search for it. When I call it ground vegetables, no one can find it. And this is a substitute for ground beef, in the sense that people can use interchangeably where they would otherwise use ground beef.
Wow! Such hostility! I get that you’ve probably run into vegans who were judgemental and self righteous, don’t assume all non-meat eaters are that way.
Now, to the question you soooo snarkily asked. I grew up eating meat and there are a lot of foods I’m used to and enjoy. If I can make them healthy for me then I’m going to.
I also find groups that are like minded and don’t troll groups I find objectionable.
My family are not vegan but I am trying to be more mindful. One kid was a hard no when I used this to make lasagna. The other two plus my husband enjoyed it but obviously it tastes different. I fed it to my mom and offered it to her hubby who was unaware of the switch. He ate it a day old which always enhances pastas flavor. He had no idea! I then used this to make nachos for the kid who was agreeable. Win win.
I haven’t been vegan long but my husband and i have for about4 months now. His health from stroke has improved and our weight is great. Never really thought cooking one meal could be so much fun and adventurious. Will try your recipie. Thank You
I am neither vegan nor vegetarian but am trying to find healthier ways to eat & get more vegetables (&less meat)in my diet. I tried this recipe & it is very good! I have used it in place of the meat a few different ways & it has worked great!
hello beth, i just made my 1st batch of crumble it smells wonderful roasting stirred it and tasted it’s got a bit bitter taste but it is halfway done do you think it could be the dry tomato taste and that it will mellow once it’s completed roasting? Also, do you think this could be made with sunflower seeds? I have 5 lbs i need to use up and running out of ideas thank you so much love your site, can’t wait to do more experimenting with recipes
Hi Christina! With the holiday craziness I wasn’t able to respond to comments immediately, thanks for your patience! It’s possible that the tomatoes could have caused the bitter taste, but I’ve never had that happen. I’ve found sometimes that if I don’t stir the mixture often the pepitas (or whatever nut or seed I use) can roast too quickly which could lead to a bitter taste. Next time I would recommend lowering the temperature a bit (some ovens run hotter than others), roasting on the middle rack, and stirring the mixture often. Were your sun-dried tomatoes relatively “fresh”? Lots of variables here, but the tips I just mentioned should help. I haven’t tried substituting sunflower seeds, but I imagine they would work! They might lend a slightly green color to the mix, as I’ve noticed the chlorophyll trapped inside the seed shows up pretty strongly when they are heated. Definitely worth experimenting with! I’m so glad to hear you love the site, I’m excited to share more recipes very soon! <3
I would love to try this recipe, I have recently started going plant based, but I am having issues because so many recipes include mushrooms. I am pretty allergic to mushrooms, so I was wondering if there was any good substitute for mushrooms that wouldn’t ruin the overall idea of the dish?
Hi Kate! I would recommend increasing the sun-dried tomatoes and pepitas (or walnuts) just a bit. It probably wouldn’t be a problem if you just skipped them and left the recipe as is, either. Just a slightly different color and texture. I hope you’ll let me know how it goes!
My friend who is vegan is hosting a party so I wanted to make sure the dish I bring is Vegan. I found a recipe for vegan shephards pie, but the “ground beef” had walnuts and one of our friends is allergic to nuts. I’m excited to try this meat substitute! Do you think I should leave the sun dried tomatoes out for the shephard’s pie? I also will try this in stuffed peppers. Mmmmm!
Julia Allen says
Whiskers! I got the cat joke but no one else has commented. ???? I just found your recipe and can’t wait to try it. Thank you! I’m going to look at more of your recipes now and subscribe. Have a great day x
Hi, Thank You for this recipe!! I often go on a Daniel Fast, and am overjoyed at finding this alternative to ground beef. I also soon will begin a Connection group based on the Fast Metabolism Diet by Haylie Pomroy, and know that my sisters will definitely not miss the real ground beef on the meatless days of that diet.
I already use tons of mushrooms in my meals, but I have been thinking I need to add shiitake mushrooms bc of the chewier texture. I will incorporate the Shiitake in this recipe and I KNOW it’ll be good all around.
Thanks again, and God bless you for posting this!
This will be a regular for us. Husband loved it too. Exceptional! Tonight I made zucchini boats with this. Added a little Marinara to the mix then a bit of breadcrumbs tossed in a little Avocado oil on top for crunch. I did the roasted in oven method using my convection oven. Perfect!
Does this receipt taste like ground beef or does it need to be seasoned to taste more like ground beef? If it needs to be seasoned how so? Thanks.
Looks great but I can’t afford a foodproccer. Also I was trying to get the ingredients that are in the fast-food places like buger King and Hooters they have “plant based”chicken wings I’m worried about the chemicals I’m sure must be involved Did FDA approved? Thanks ????
I am so intrigued~ no spices at all??
christina gaffney says
I absolutely love your meat substitute, so much in fact that I’ve used it in our family favorite 7 layer casserole and it was delicious couldnt even tell the meat wasnt “meat” and today i did a instant pot version of it and it was fantastic tomorrow is sheperd’s pie thank you so much for such a wonderful recipe
It’s great recipe. Better a couple days later if you use it for a more classic “meat” spaghetti sauce. My boys are meat eaters but we do meatless Fridays. Added a little worcesthire sauce to fake them out. Did it with the walnuts. Next time going to try Cajun spices which they love.
Clint Harrington says
Can you make “meat” balls out of this?
Shepherds pie – my husband made your vegan ground beef recipe yesterday (Mother’s Day). He used about one third of what it made in a vegan shepherds pie. It was delicious. We plan to try tacos this week. Thanks for the recipe!
I find descriptions really interesting, and I am starting to realise that both vegans and vegetarians seem to suffer from some sort of embarrassment when describing food or ingredients.
My wife and I are going completely off meat so doing a lot of investigation and trials of recipes in this new realm, everywhere we see ‘vegan beef, vegan chicken, vegan bacon, the list goes on.
Isn’t it about time people living on a plant based diet become proud of it and their improved health over corpse crunchers?
Isn’t it about time we dropped the meat inference and called it what it is, ‘minced plant protein’?
Yes I might have stirred up a hornet’s nest but with the increasing move to plant based diets, let’s start being honest, it is so difficult???
Anna Pundach says
Thank you so much for this recipe Beth. I really appreciate the time you’ve taken to perfect it and share it with everyone. I’m so grateful. I’ve not eaten meat for 26 years but have been intimidated by complicated vegan recipes with unfamiliar ingredients. This was very simple and a basic that I’m sure I will be able to use in a range of meals. I can’t wait to test it on my meat-eating family. Thank you. Thank you. Thank you. You’re fabulous:)
Anna Pundach says
What will I make with it? I’m really keen to make a lasagne using either cucumber pasta or eggplant pasta along with this mince. I’m also going to try adding some nutritional yeast to this once it’s cooked. Has anyone tried this? I’m not sure how it might change the taste or texture but good for some extra protein and B vitamins:) I’ll let you know how it goes.
What can I use In place of cauliflower? I have family members that can’t consume cauliflower because of medical reasons.
Gerard Cunningham says
Cant wait to try this in a Mediterranean meatloaf recipe I have that calls for ground beef naturally. I know you said you were working on a meatloaf texture. I’m hoping this will work. Have you a suggestion. Thank you ‘..
Victoria McFadden says
I absolutely LOVE this. I like it better with white mushrooms and I also add celery. Omg it is SO good. About 6 months ago I changed the way I eat and I’ve not met seed my other way of eating because thanks to recipes like this, I really don’t have to exclude any of my favorite foods. Except hot dogs. I really don’t think there’s a way to make a fake hot dog at home. I don’t really eat the processed fake meats.
This stuff is so good. I make tacos, tostadas, spaghetti sauce, and I also stuff bell peppers with it and whatever grain or brown rice I am feeling that day.
YES, YES, I MADE IT Y’ALL!!!! It’s so delicious, and the flavors from the spices are so, so, good! You feel good eating this type of flavorful food, because it is REAL FOOD, made from Veggies, spices, and pumpkin seeds.
I can’t wait to make more of this recipe, and freeze it to have on hand. Thank you ! 🙂
I’m so excited to try this recipe!
And loving the
reference, my favourite Will Ferrell sketch????!
YES! Someone gets me! 🙂
Shonna McCracken says
Plan to make this today! Can you freeze this? Also about how long will it keep refrigerated? Thanks!!
Hi Shonna! So sorry I missed this. It can absolutely be frozen, but only after cooking (otherwise it gets super soggy and the texture is bad). It keeps for 3-5 days in the fridge.
Deo Nath says
Hi, great video. How can we make like a meat pieces ???
If you were a hot dog, would you eat yourself?
Cindy Wibbens says
I am newer to eating plant based Whole Foods. I really didn’t want to go down the tofu lane as I wanted to stick with unprocessed foods. I stumbled across this recipe last night & whipped it up tonight. I then used 2 cups to make taco ‘meat’. It was a hit with the entire family, even the anti-veggie husband liked it, it can’t get better than that! Thank you so much for creating this amazing recipe!
This recipe is delicious! It tastes even better after a couple of days when the flavors have settled and the vegetables have gotten softer. I can’t wait to try your Veggie Burger recipe!
Alyssa Rosenbaum says
I have made this 3 times so far, and it is reliably good each time. The first time, I made just about the best lasagna I’ve ever eaten, and it happened to be completely vegan and gluten-free! Did a repeat, and it was still great, but it wasn’t quite as good the second time…I think it’s better with pepitas than it is with walnuts. I also like to season this as I’m cooking it, and I’ve found that adding coconut aminos (a soy-free, gluten-free alternative to soy sauce), smoke salt, pepper, and some other spices really amps up the meatiness. This third time I just made it, I used a mixture of maitake, shiitake, and a little bit of baby bella, and I think it’s the best it’s tasted! I put it on some vegan nachos, and it was awesome! I look forward to finding more applications for this. I might make meatballs with what’s left over after the nachos.
Hi Alyssa! Thank you for this wonderful feedback! I definitely agree that depending on the application, it may need some flavor amplification. It’s sort of a blank canvas that way. Your additions sound amazing! I just posted a vegan meatloaf recipe using this as a base, and will be using that mix for meatballs asap! So very glad it’s working for you.
Claudia Herrera says
Hi! I made the recipe and I love it! I’m a single person household so I definitely don’t use it all in one week so I’ve had to put it in the freezer. First time I froze it was in a Tupperware and that didn’t really work. The second time I put it in a ziplock back and, I don’t know, it also seemed difficult to unthaw it. I guess my question is how do you, specifically, freeze it and how do you unthaw it?
I would put in a large ziplock bag, flatten out in bag to 1 inch thick or less, then put flat in freezer. That should work well.
J Keeton says
I’m a going to try your Vegan Ground Beef recipe that I came across while looking for something that has a meat texture. I tried and didn’t like a lentil loaf recipe that I had found. It tasted like, well, lentils.
Do you have a recipe that will give me the texture of meat that I can use for burgers, meat[less]balls for spaghetti, and/or meat[less] loaf?
Cindy Wibbens says
I love this vegan hamburger recipe, I always keep some in the freezer for a quick meal. I love this seasoned with taco seasoning as well as in spaghetti sauce. It’s yummy & I love the texture!
I’m so glad you love this recipe, Cindy! I make it all the time, but never enough to make it to the freezer because I’m always testing out different ways to use it. 🙂
Thanks for this great recipe! My family LOVES it! Can you recommend a way to remaster the crumbles into meatballs? Thank you!!
It’s my pleasure! I’m thrilled that it’s such a hit. I just posted a vegan meatloaf recipe last week and I think it would be perfect for meatballs. Because I was using all of my ingredients for meatloaf tests I wasn’t able to trial the meatballs with that mix. But it’s on my short list of ideas to try next! If you felt up for it you could give it a go. 🙂
Rosemary Grech says
I have used this recipe many times. Great in Lasagne, my husband who loves meat never complains when I cook
This as I don’t eat meat. Also a hit with my son-in-law and daughter
Hiya, I’m a meat eater who’s trying to feed my family and friends less meat. I’ve made this recipe into a few different incarnations for guests and they always ask for the recipe when they hear its not meat. Thanks s heaps for the recipe.
I love hearing this, Lou!! Thank you so much for the wonderful comment. And your family and friends are lucky to have you cooking for them!