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A bowl of veggie crumbles sits in front of taco shells and fresh herbs.
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Plant-Based Ground Beef

Make these homemade vegan ground beef crumbles and use them in your favorite dishes, such as vegan lasagna, and more. This is a freezer-friendly recipe, meaning you can make a double batch to have on-hand for meal prepping.
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 1 minute
Total Time 16 minutes
Servings 4
Calories 125kcal
Author Marly McMillen

Ingredients

Sauce

  • 1 cup vegetable broth
  • 1 tablespoon tamari
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon dehydrated onions
  • ½ teaspoon smoked paprika

Ground Veggie Mix

Cups - Metric

Instructions

For the Sauce:

  • Microwave: Pour vegetable broth into a heat-proof bowl. Heat in the microwave 1 to 2 minutes until very hot. Use pot holders to remove it from the microwave.
    Saucepan: Pour vegetable broth into a small saucepan. Place over medium heat and cook until very hot (simmering). Remove from heat.
    A hand holds a bowl with sauce, pouring it into another bowl with vegetable broth.
  • Add to the pan: tamari, vegan Worcestershire, tomato paste. Stir until combined.
    A hand holds a bowl of spices adding them to another bowl with a broth mixture.
  • Stir in spices.
    A hand holds a rubber spatula, stirring sauce in a bowl.

For the Ground Veggie Mix:

  • Add the TVP while the mixture is still hot.
    A hand holds a bowl of textured vegetable protein, pouring it into a bowl with a sauce mixture.
  • Stir to combine. Set aside for 5 minutes.
    A hand holds a rubber spatula, stirring a bowl with sauce and textured vegetable protein.
  • Add oil to a skillet over medium heat. Cook until it's shimmering, around 2 minutes.
  • Add the ground veggie mix and spread it across the pan. Let it sit and cook for about 5 minutes, then use a spatula to stir occasionally until cooked through.
    A hand holds a bowl of veggie crumbles, pouring it into a pan with olive oil.

Notes

You can add 1 to 2 cups of cooked lentils to add fiber and flavor. 

Nutrition

Calories: 125kcal | Carbohydrates: 10g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 772mg | Potassium: 94mg | Fiber: 4g | Sugar: 4g | Vitamin A: 309IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 3mg
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