Looking for the best and easiest vegan ground beef recipe? This meatless ground beef is the perfect swap for store-bought vegan beef or meatless ground. It's a basic recipe made with just a few healthy, simple ingredients you'll want to have on hand at all times for an easy, frugal dinner.
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Add the soy curls and broth to a large bowl. Make sure the soy curls are submerged and let soak to rehydrate for at least 10 minutes.
Reserve ½ cup of the broth and set aside. Drain the soy curls and squeeze out any excess moisture. I find this easiest to do by transferring the soy curls to a clean tea towel, wrapping tightly, and squeezing as much excess liquid out over the sink.
Make the sauce. In a small bowl, combine the reserved broth and remaining sauce ingredients. Mix together.
Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, 6-8 minutes.
Add the soy curls and garlic. Sauté until the soy curls are lightly browned, adding more oil as necessary to avoid burning.
Add the mixture to a food processor and pulse until the mixture resembles the consistency of ground “beef.” Alternatively, you can chop the mixture on a cutting board.
Add the mixture back to the pan over medium heat. Add the sauce and stir together. Sauté for 2-3 minutes or until the mixture absorbs the sauce. Season with additional salt and black pepper to taste. Enjoy!
