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.
Servings: 4
Calories: 192kcal
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
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
- Gluten free - switch the soy sauce for tamari or a gluten free soy sauce for an entirely gluten free option.
- 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.
- 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