• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Sides

    Vegan Ground Beef

    Published: Aug 26, 2022 Updated: Aug 26, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Ground Beef

    This vegan ground beef recipe is made with textured vegetable protein for an easy to make, highly flavorful, high protein meat substitute.

    Vegan ground beef in a skillet.

    This vegan ground beef makes the perfect meat replacement for dishes like tacos, lasagnas, enchiladas and more.

    It’s extremely easy to make in less than 30 minutes, and really tasty with a great texture.

    The recipe is based on textured vegetable protein (also known as TVP) and it’s such a great versatile ingredient. We used it in our vegan baked ziti and vegan goulash and it’s also suitable for our vegan shepherd’s pie.

    The recipe can also easily be made gluten free so it makes a great meat substitute for anyone who follows a gluten free diet.

    Ingredients For Vegetarian Ground Beef:

    Ingredients for vegan ground beef.

    Ingredient Notes

    • Textured vegetable protein (TVP) – is widely available, extremely affordable, versatile and high in protein so it makes the perfect base for this recipe.
    • Soy sauce – can be switched for tamari or a gluten free soy sauce for an entirely gluten free option.
    • Vegan beef stock or broth – to reconstitute our textured vegetable protein, we used vegan beef stock. You can substitute this for vegetable stock or broth.
    Vegan ground beef in a skillet.

    How To Make Vegan Ground Beef

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add textured vegetable protein (TVP) to a mixing bowl. Pour boiling hot vegan beef stock/broth (or vegetable stock/broth) over the top.
    Textured vegetable protein added to a bowl and hot water poured over the top.
    • Stir it in well with a fork. Then leave it to sit for 5-10 minutes.
    Fluffing textured vegetable protein and hot water with a fork and then letting it rest.
    • Add crushed garlic, dried oregano, dried thyme, onion powder, garlic powder, cumin, smoked paprika, cayenne pepper, liquid smoke, soy sauce, tomato paste, light brown sugar, maple syrup and ground black pepper to a measuring jug or bowl and whisk together into a sauce.
    Spices and tomato paste added to measuring jug and mixed together.
    • Heat a skillet over medium heat and add olive oil.
    • Add the prepared textured vegetable protein (TVP) to the hot skillet and top with the sauce and mix together.
    Textured vegetable protein and spice mix added to hot skillet and sautéed.
    • Sauté until browned (about 10 minutes).
    Vegan ground beef in a skillet.
    • And your vegan ground beef is ready to serve.
    Vegan ground beef in a skillet.

    Storing and Freezing

    It keeps very well in the fridge in a covered container for up to 5 days. Reheat in a hot pan or in the microwave.

    It also freezes very well for up to 3 months. Let it thaw overnight in the fridge.

    Vegan ground beef in a skillet with a wooden spoon.

    More Vegan ‘Meat’ Recipes

    • The Best Vegan Meatloaf
    • Vegan Turkey Roast
    • Vegan Taco Meat (The Best Ever!)
    • Vegan Mince

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan ground beef in a skillet.

    Vegan Ground Beef

    This vegan ground beef recipe is made with textured vegetable protein for an easy to make, highly flavorful, high protein meat substitute.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 192kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Textured Vegetable Protein (92g) also called TVP
    • 1 cup Vegan Beef Stock (240ml) or Vegetable Stock
    • 2 Cloves Garlic Crushed
    • 1 teaspoon Dried Oregano
    • 1 teaspoon Dried Thyme
    • 1 teaspoon Onion Powder
    • 1 teaspoon Garlic Powder
    • ½ teaspoon Cumin
    • ½ teaspoon Smoked Paprika
    • ¼ teaspoon Cayenne Pepper
    • ¼ teaspoon Liquid Smoke
    • 2 Tablespoons Soy Sauce
    • ¼ cup Tomato Paste (65g)
    • 1 Tablespoon Light Brown Sugar
    • ½ Tablespoon Maple Syrup
    • ¼ teaspoon Ground Black Pepper
    • 2 Tablespoons Olive Oil
    Prevent your screen from going dark

    Instructions

    • Add textured vegetable protein (TVP) to a mixing bowl. Pour boiling hot vegan beef stock (or vegetable stock) over the top.
    • Stir it in well with a fork. Then leave it to sit for 5-10 minutes.
    • Add crushed garlic, dried oregano, dried thyme, onion powder, garlic powder, cumin, smoked paprika, cayenne pepper, liquid smoke, soy sauce, tomato paste, light brown sugar, maple syrup and ground black pepper to a measuring jug or bowl and whisk together into a sauce.
    • Heat a skillet over medium heat and add olive oil.
    • Add the prepared textured vegetable protein (TVP) to the hot skillet and top with the sauce and mix together.
    • Sauté until browned (about 10 minutes).

    Notes

    1. Gluten free – switch the soy sauce for tamari or a gluten free soy sauce for an entirely gluten free option.
    2. Storing: It keeps very well in the fridge in a covered container for up to 5 days. Reheat in a hot pan or in the microwave.
    3. Freezing: It also freezes very well for up to 3 months. Let it thaw overnight in the fridge.

    Nutrition

    Serving: 1Serve | Calories: 192kcal | Carbohydrates: 18g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 757mg | Potassium: 348mg | Fiber: 5g | Sugar: 10g | Vitamin A: 447IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Meatballs
    The Best Vegan Fudge »

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Stacy says

      October 11, 2022 at 11:37 am

      Really enjoyed this! Thanks so much.5 stars

      Reply
      • Alison Andrews says

        October 11, 2022 at 12:14 pm

        Awesome! Thanks Stacy!

        Reply
    2. Dawn says

      August 29, 2022 at 5:50 pm

      Just wondering how much this recipe makes. Would one full batch be enough for let’s say a pot of chili? Or for your lasagna? Or would the recipe have to be doubled? I would like to make a few batches and then freeze the specified amounts that are called for in a recipe for later use.
      Just curious what your thoughts may be. Thank you for a reply.

      Reply
      • Alison Andrews says

        August 30, 2022 at 2:36 pm

        Hi Dawn, this isn’t a huge batch, it makes around 3 cups in total, enough for a single layer in a 9×13 lasagna. But it’s very easy to double it up.

        Reply
    3. Lord Vegan says

      August 26, 2022 at 6:17 pm

      Looks good. I used to use TVP a lot. I would just mix it straight into a stir fry. I made something similar to this recipe recently and discovered that chopped pecans work too. I imagine you could follow even this recipe and sub in the chopped pecans. It worked great in some black bean chili.

      Reply
      • Alison Andrews says

        August 27, 2022 at 11:06 am

        Chopped pecans would be an awesome addition! Thanks for sharing!

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!