This homemade vegan ground beef uses TVP (textured vegetable protein) combined with miso paste, soy sauce, and warm spices to create a meaty, savory substitute that works in lasagna, tacos, nachos, and any recipe calling for ground beef.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Melt the refined coconut oil in a large deep non stick pan on medium heat.
Add the minced onions and garlic, stir.
Then, add the chili powder, black pepper, cumin, and ground mustard. Stir again until everything is well-coated and continue sauteing for 3-5 minutes until the onions are translucent and fragrant.
Next, add your TVP, water, beet powder, soy sauce, and miso paste.
Stir thoroughly to incorporate everything (especially the miso paste).
Then, turn the heat to medium-low and cook uncovered for 10 minutes, stirring often.
If you want to brown this vegan ground beef (it depends on what you’re doing with it!), turn the heat to medium high and flatten the ground beef out in the pan.
Let it cook, without touching it, for 1 full minute.
Then, stir it up.
If you want more of a char, repeat this process until it’s cooked to your liking.
Use it to veganize all your favorite recipes that call for ground beef! It can be used in lasagna, tacos, nachos, potstickers, meat pies, stuffed peppers, and even casseroles.
This makes great leftovers! Store in an airtight container in the fridge for up to 1 week.
To freeze, let the vegan ground cool completely before transferring to an airtight freezer-safe bag or container. Stored like this, it will be good for up to 3 months. We like to freeze this Vegan Ground Beef in our 1/2 cup or 1 cup Souper Cubes, so we can defrost only what we need.
Store in an airtight container in the fridge for up to 1 week, or freeze in an airtight freezer-safe bag or container (ideally in ½-cup or 1-cup portions) for up to 3 months; thaw in the fridge or reheat directly in a pan over medium heat.
TVP (textured vegetable protein) is a dehydrated soy product that rehydrates into a ground meat texture. Find it in the bulk section of health food stores, online retailers, or the natural foods aisle of most supermarkets.
Yes, beet powder is optional and only adds color to mimic ground beef. The recipe works fine without it; the result will be lighter in color but identical in flavor.
Refrigerate in an airtight container for up to 1 week, or freeze in an airtight freezer-safe bag or container for up to 3 months. Freeze in portions using ice cube trays or silicone molds for easy thawing.
Yes. Use olive oil, vegetable oil, or any neutral cooking oil. Coconut oil is called for here but not essential to the recipe's success.
No. Browning in step 7–10 is optional and depends on how you plan to use it. Skip browning if you prefer a softer texture or are adding it to wet dishes like lasagna.
