plant based meat

These “meatballs” use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.

Meatless Meatballs in Marinara Sauce

panko bread crumbs

onion

parsley leaves

garlic cloves, grated or minced

tamari or soy sauce

salt

black pepper

oregano

red-pepper flakes (optional)

plant-based vegan ground beef (such as Beyond Meat)

Extra-virgin olive oil, for drizzling

marinara sauce, homemade

Parmesan (optional, Parmesan

In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)

Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.

Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.

Here are Korean-Inspired Ground “Beef” Bulgogi bowls. This is a vegan twist on Korean Bulgogi, usually made of thin slices of beef sirloin and cooked on a grill. Growing up my go-to whenever we’d eat at our favourite Korean restaurant, I’d always share some bulgogi with my sister who loves beef. I love it for its sweet marinade. Bulgogi is usually also marinated for longer to get those flavours in but since we’re using plant-based ground for this recipe, I just cook it down in the sauce/marinade where it absorbs all those sweet and savoury flavours with a hint of spice.

Korean-Inspired Ground “Beef” Bulgogi Bowls

soy sauce (adjust

tbsp packed dark brown sugar (, 28 g)

ginger

tsp gochujang (Korean chili paste)

tbsp toasted sesame oil (, 30 ml)

garlic (minced)

sesame seeds

tsp dark soy sauce

tbsp sesame oil

oz plant based ground meat ((see notes))

short grain rice

Vegan kimchi

cucumber

Sesame oil

carrot (I sautéed this with some sesame oil

spring onions or scallions

Gochujang ((Korean chili paste), optional)

Mix all the sauce ingredients in a large bowl then place the plant-based ground. Mix well to coat.

Heat a large pan or wok over medium high heat. Once hot, add in the sesame oil. Add in the plant-based ground/TVP. Stir-fry over medium high heat for 6-8 minutes or until the sauce has been absorbed and the sugars start to caramelise and coat the ground ‘meat’ pieces.

Taste the pieces and then feel free to season with more soy sauce, sugar, or chili paste, to taste. Sprinkle some toasted sesame seeds and mix well. Remove this from the pan.

If using carrots for topping, sauté these over medium high heat with a little sesame oil until tender.

Assemble your bowls with some rice then top with the bulgogi-style ‘beef’, kimchi, carrot, sliced cucumber, spring onion/scallions and a generous drizzle of sesame oil. You can also enjoy these bowls like bibimbap (Korean mixed rice bowl) by adding some gochujang or Korean chili paste.

Steps

https://www.youtube.com/watch?v=tICJh30T9GI

Full recipe here 👉🏼https://thefoodietakesflight.com/korean-beef-bulgogi-bowls

Here are Korean-Inspired Ground “Beef” Bulgogi bowls. This is a vegan twist on Korean Bulgogi, usually made of thin slices of beef sirloin and cooked on a grill. Growing up my go-to whenever we’d eat at our favourite Korean restaurant, I’d always share some bulgogi with my sister who loves beef. I love it for its sweet marinade. Bulgogi is usually also marinated for longer to get those flavours in but since we’re using plant-based ground for this recipe, I just cook it down in the sauce/marinade where it absorbs all those sweet and savoury flavours with a hint of spice.

———————————————

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MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

TAGS
tofu,vegan,vegan recipes,healthy,plant based

#vegan #tofu #veganrecipes

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Korean-Inspired Bulgogi "Beef" Rice Bowl - using plant-based ground (Vegan)

These salt and pepper ‘pork’ strips are fried until crispy and sautéed with an aromatic mix of chiles, bell peppers, green onions, and seasoned with a spice mix of 5 spice powder, white pepper, and salt. This is inspired by those form Chinese restaurants and are perfect enjoyed as is or with some rice or noodles.

Salt and Pepper “Pork” Strips (Vegan)

300 g vegan "pork" strips (or soy curls/chunks (see notes))

cooking oil

cornstarch (more if needed)

tsp white pepper

Chinese 5 spice powder

tsp fine salt

tsp ground black or white pepper

tbsp cooking oil

siling haba (sliced)

siling labuyo (optional for extra heat)

bell pepper

scallions onions

salt (to taste, if needed)

Heat a large frying pan or wok with enough oil to submerge the strips.

Pre-Heating the Oil

In a large bowl, mix the cornstarch, salt, pepper, and 5 spice powder.

Add the pork strips into the cornstarch mix. Mix the pieces into the starch until these are coated well.

Coating

Check the heat of the oil. If you see small bubbles, you can test it out by getting a small piece. Add it in the oil and if it immediately sizzles very rapidly, it’s good to go. Remember, you’ll want to fry the pieces quickly to get them crisp evenly so the oil has to be very hot.

Add in the coated strips (1/3 of the batch or depending on the size of your pan/wok). Make sure not to overcrowd the pieces so these can all cook well.

Leave the strips to cook for 45 seconds to 1 minute or so, until crisp, and then immediately remove from the oil. Do not over fry the pieces.

Add another batch of strips into the oil and cook until crisp. Transfer the pieces to a strainer to drain excess oil.

Cooking the &quot;Pork&quot;

Meanwhile, prepare the salt and spices in a small bowl. Mix well then set aside for later.

Spice Mix

In the same pan/wok you used to fry the strips, add in some oil over high heat.

When hot, add in the onions and sauté for 1 minute. Move to the side of the pan/wok and then add in the garlic.

Leave the garlic to cook over medium high heat until golden brown and crisp.

You can add in the chiles and peppers to cook down as well.

When the garlic is golden brown, add in the white parts of the onion leeks then mix everything together and leave to cook for 1-2 more minutes until the chiles and onions are cooked.

Over high heat, add in the crispy pork strips and the green part of the onion leeks.

Sprinkle 1/2 of the salt and spice mix first. Mix well and add in the rest of the spices.

Taste the strips and feel free to add more salt, to taste, if needed.

Serve and enjoy immediately while still hot and crisp. You’ll want to scoop up those little bits of crispy garlic, onions and chiles, and enjoy it with rice.

Sautéing

2-ingredient plant-based meat is here: my mushroom almond flour ground beef ! Ready in under 5 minutes, it's vegan, Paleo, keto, grain-free, oil-free, soy-free and versatile.

Mushroom Almond Flour Ground Beef {2 ingredients, vegan}

(227 g) mushrooms (stems and caps), roughly chopped

fine sea salt

herbs and spices (see notes for ideas)

In a food processor, process the mushrooms until...

In a food processor, process the mushrooms until very finely chopped, stopping to scrape down sides of container several times. Transfer to a medium mixing bowl.

Add the almond flour and (optional) salt. Add...

Add the almond flour and (optional) salt. Add any herbs or spices, if using. Stir until completely combined.

See notes below for differnt ways to cook...

See notes below for differnt ways to cook and use the ground beef.

The easiest meatless burger patties, ever! Just 3 ingredients (can of beans, oat and bbq sauce), which you probably have in your pantry and dinner is minutes away!

3 Ingredient Vegan Bean Burgers {vegan &amp; gluten-free}

(75 g) rolled oats (certified gluten-free, as needed)

(75 mL) barbecue sauce (certified gluten-free, as needed)

hamburger buns,

greens (e.g., spinach, lettuce, arugula)

avocado, tomato, hummus, more bbq sauce, sliced red onions

Preheat oven to 400F. Grease or spray a...

Preheat oven to 400F. Grease or spray a small sheet pan with cooking spray.

In a large food processor; process the oats...

In a large food processor; process the oats until chopped, but not a fine flour.

Add the drained beans; pulse until blended but...

Add the drained beans; pulse until blended but beans are still slightly chunky. Transfer mixture to a medium bowl and stir in the sauce. Using moistened hands, shape bean mixture into four 1/2-inch thick patties. Place on prepared sheet.

Bake in the preheated oven for 7 minutes....

Bake in the preheated oven for 7 minutes. Open oven and, using a spatula, turn over patties. Bake for 6 to 8 minutes longer until browned and crispy at the edges.

Serve with any of the suggested accompaniments, as...

Serve with any of the suggested accompaniments, as desired. Eat!

Perfect for your next Taco Tuesday, this easy, delicious, lentil taco meat is nutritious, soy-free, grain-free, high in protein, frugal, easy-to-make, and ready for use in your favorite tacos, burritos, nachos, and taco salads. An oil-free option is also included!

Lentil Taco Meat (High-Protein, Vegan)

water (divided)

lentils

vegetable oil

yellow onion (chopped relatively fine)

chili powder

cumin

garlic powder

yeast ((optional, but recommended))

water

cilantro leaves

Boil

In a medium saucepan, bring 4 cups of the water to a boil; add the lentils and reduce heat to low. Cook, uncovered, for 20 to 25 minutes until lentils are tender (but not completely falling apart). Drain any excess water.

Saute

In a large skillet, heat the oil (or two to three tablespoons water) over medium-high heat. Add the onion; cook and stir for 7 minutes.

Add the chili powder, cumin, garlic powder, oregano, salt and pepper to the skillet, cook and stir for 30 seconds longer.

Cook

Add the lentils, nutritional yeast (if using), remaining 1/2 cup water to the skillet. Cook and stir, coarsely mashing the lentils with a fork, until the almost all of the water is absorbed. If desired, sprinkle with cilantro.

Serve

Serve in any and all of your favorite meals that call for taco meat (e.g., taco, burritos, salads, nachos)!

Hello,
Excellent meal for my tastebuds. Also, this is a very easy recipe to follow. 
Thank you for sharing. 
Carol

Very tasty. I did end up adding about a tablespoon of honey because I thought it helped rounded out the flavors. I bet maple syrup would have worked well too. I also added smoked paprika and a little cocoa powder as suggested in the recipe notes.

So good! I finally learned to just follow the recipe. I always want to experiment and add extra seasoning and sauces but this is perfect completely on its own. Thank you so much!

Thanks for a great recipe, I used Aji-No-Moto instead of yeast as I didn't have any.
I had no intention of using so much chili powder so I still possess tastebuds.
I didn't even try teaspoons instead of tablespoons.
My chili powder is from wee bird's-eye chilis I put in my spice grinder and I think I used a light dusting, no more. Anyhow, scrum-diddlie-umptious!

This is literally my FAVORITE recipe when making tacos, burritos, nachos, you name it  ! It's so delicious, so easy and I even have meat eaters that enjoy it over their own meals! Thank you so much for sharing such a wonderful recipe!

YES....THE ADVERTISEMENTS ARE RIDICULOUS!!!!!!
Great recipe... But getting thru the ads is PAINFUL

Learn how to make plant-based bacon from lentils and a handful of seasonings! This vegan bacon is high in protein, soy-free, grain-free, oil-free, gluten-free and both cheap and easy to make.

Lentil Bacon (High Protein, Soy-Free)

tomato paste

liquid smoke ((available where most spices are sold))

coconut sugar ((see notes for options))

onion powder

salt ((adjustable, according to needs/tastes))

smoked paprika ((dolce/sweet, not hot))

Rinse

Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.

Soak

Combine the lentils and 1.5 cups boiling water in a heat proof bowl. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).

Blend

In a blender (high speed or  regular), blend the lentil-water mixture, remaining 1.25 cups room temperature water, tomato paste, coconut sugar, liquid smoke, onion powder, salt, smoked paprika, garlic powder, and black pepper until completely smooth. Stop several times to scrape down the sides of the blender container.

Combine and Cook

Pour the lentil mixture into a medium-size, heavy-bottomed saucepan. Whisk over medium heat for 8 to 9 minutes until the mixture is VERY THICK, glossy and globs onto the whisk when it is lifted from the pan (turn heat down to medium, as needed).

Spread

Scrape the mixture into an 9x5-inch (22.5x12.5 cm) loaf pan, smoothing the top (the pan does not need to be oiled).

Chill

Refrigerate the bacon block, uncovered, for at least 90 minutes until completely cooled and very firm. (Alternatively, leave the bacon block in the refrigerator for up to 5 days until ready to use.)

Unmold

When ready to cook, run a dull knife around the edge of the dish; invert the tofu onto a cutting board. Slice the tofu gyros crosswise into thin strips.

Place the strips in a large nonstick skillet (I use a ceramic nonstick). I &quot;fry&quot; the strips without oil, but you can also add a small amount of oil to the skillet. Cook over medium-high heat for 2 to 3 minutes until browned (you should be able to move the strips, with a spatula, with ease, before turning).

Turn and press

After turning the bacon, gently press down on the cooked side of each strip to further flatten the bacon (bonus: this also gives the bacon some streaks). Cook until the bottoms sides are browned. Repeat with remaining lentil bacon strips.

Serve the vegan bacon while warm, or cool the lentil bacon on a wire rack (enjoy at room temperature, or rewarm later).

Cook &amp; Serve the Bacon

I suspect I added too much water &amp; stopped whisking too early this time around. The mixture is almost twice the size it was the last time I made this. Is there a way to save it if it’s too soft to cut &amp; fry? My arms could not handle whisking it anymore so I put it in the fridge hoping for the best. Is there any way of saving this? Or another way I can use it so I don’t waste it? Pls help

Hi, Camilla. I was super skeptical about this recipe, usually veggie bacon from the store tastes like play dough.....but oh my gosh I am glad I tried this.....it was so good, the flavor was smokey but sweet and like you said crispy on the edges, but a soft bite in the middle....it was so good. I would give this bacon 100 stars if I could. I will be making this often. Thank you for such a great healthy recipe. :) ...I also love your lentil tofu...it is so much better than soy tofu, I tried the split pea one also and it turned out perfect...I just didn't like that one as much as the lentil one, I think it was too earthy for me but the recipe turned out well. Also I listened to your advice about letting the bacon sear, and it would release when ready...and you were 100% right, I would have tried to flip too soon, haha. Anyways thank you for all the work you do coming up with creative healthy recipes....much appreciated. :)

This recipe is such a revelation! It is so simple and so delicious. I've made it a few times now and love it. Tastes very much like meat. Thank you!

This is very good and comes out just like the pics. Splurge and use some oil, people. A teaspoon makes the strips crispy and caramelized at the sides.

I love this! I make your lentil tofu regularly so the process was familiar already. I've never tried to make "bacon" or bought meatless bacon, so I cannot compare it to those, but I love how this tastes. It makes the best sandwiches. I made it without oil for the first batch of slices (nonstick pan, definitely). I like it fine, but using a tiny bit of oil (I used avocado oil), as you suggest, makes all of the difference for both crisp edges and enhancing the flavor IMHO. 

I crumbled the last 1/3 of the batch and sautéed to make "bacon bits" for a salad (massaged lacinato kale, avacado, Medjool dates). Probably the best salad I've ever eaten, and I made it myself! The "bacon" tied it together!

Learn how to make plant-based bacon from a handful of lentils and some seasonings! This vegan bacon is high in protein, soy-free, grain-free, oil-free, gluten-free and both cheap and easy to make.

lentil bacon landscape video

This easy vegan ground beef recipe is made with TVP for the perfect meaty texture. It&#x27;s ready in 15 minutes, has over 14g of protein per serving, and is great in tacos, spaghetti, and more!

Vegan Ground Beef Crumbles (with TVP)

½ of a Vegan Beef Bouillon Cube ((5.5 grams)

½ tbsp tomato paste (26 grams)

Worcestershire sauce (18 grams)

tamari

garlic powder (3 grams)

onion powder (3 grams)

½ tsp smoked paprika (2 grams)

¼ tsp dried oregano (1 grams)

Prepare Vegan Beef Broth: In a glass measuring cup or bowl, combine ½ of a vegan Beef Bouillon Cube with 1 cup hot water. Stir until the bouillon mostly dissolves.

Add Flavorings: To the broth, add tomato paste, vegan Worcestershire sauce, and soy sauce. Stir well until the tomato paste is fully dissolved.

Rehydrate TVP: Place the TVP in a large bowl. Pour the flavored broth over it and let it sit for 5 minutes, allowing the TVP to absorb the liquid and rehydrate.

Cook TVP: Heat olive oil in a large non-stick skillet over medium-high heat. Add the rehydrated TVP and cook for 3-5 minutes, stirring occasionally, until it dries out a bit and starts to sizzle.

Season and Brown: Sprinkle garlic powder, onion powder, paprika, and oregano over the TVP. Stir to combine, then flatten the mixture in the skillet. Allow it to cook for 5 minutes without stirring too much to brown the bottom. Stir and continue cooking for another 5 minutes until the TVP is golden brown and slightly charred. Top with black pepper and salt to taste.

Serve and Enjoy: The vegan ground beef is ready to add to your favorite dishes like pasta, sloppy joes, meatloaf and more.This recipe makes slightly less than 2 cups (275g or 10oz) once cooked, which is roughly 3 large servings or 4 smaller servings.

Tried it! First taste after cooking was i over spiced. Letting it cool to room temp, I tasted again. Omgosh. Absolutely delicious.  I will make larger batches in the future.  Thank you. 
Next attempt will be soy crumble from tofu.

Easy, delicious and so satisfying! These super healthy carrot steaks make a fantastic substitute to meat!

Pan Roasted Carrots

carrots, peeled, ends trimmed

extra virgin olive oil

Rub the carrots with salt on all sides and let sit for 5 minutes.

In a pan over medium heat, add the olive oil and when the oil is hot, add the carrots.

Cook for 5 minutes, turning the carrots once or twice so all the sides are cooking and slowly turning a dark brown color.

Cover the pan with a lid and cook for 10 minutes, turning the carrots every 2-3 minutes, until they are tender and slightly charred. Turn the heat off and serve.

This omnivore-approved vegan beef made with seitan is chewy, savory, and has over 26 grams of protein per serving. Even meat-eaters will love it!

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