Easy vegan ground beef substitute you can use in tacos, soups, and anywhere else you&#039;d use ground meat.

Vegan Ground Beef

vegetable broth

tomato paste

soy sauce

Worcestershire sauce

garlic powder

onion powder

paprika

smoked paprika

black pepper

textured vegetable protein (also called "TVP")

cooking oil (for sautéing)

In a bowl, whisk together the marinade: vegetable broth, soy sauce, tomato paste, vegan Worcestershire sauce, garlic powder, onion powder, paprika, smoked paprika, and black pepper. If making taco meat, add 2-3 teaspoons of taco seasoning.

Mix in the TVP and let sit for 5 minutes.

Heat a pan on medium heat with a little cooking oil (I use about 2 teaspoons.)

Add the ground beef mixture to the pan. Sauté for about 10 minutes, or until browned.

These saucy little vegan cocktail meatballs are super scrumptious with a tangy sweet &amp; sour cranberry sauce!

vegan meatballs with sweet & sour cranberry sauce

C warm water

beef

C TVP crumbles

tbsp ground flax

water

C finely diced onion

garlic cloves, minced

olive oil

thyme

rosemary

oregano

tsp smoked paprika

tsp cumin

tsp sea salt

tsp black pepper

C beets

black beans,

oats

tbsp snipped chives,

C canned cranberry sauce

C canned fire roasted tomatoes

C reserved broth

tbsp red wine vinegar

tsp miso paste

cornstarch

sea salt

If you can’t find small pieces of TVP, you can pulse large pieces in a food processor before hydrating.

In a mixing bowl, add bouillon and water and stir to combine and dissolve. Then pour over the TVP in a larger bowl. Let it soak until the TVP pieces have expanded, but are still a bit firm to touch. It will only take a few minutes. Strain over the first mixing bowl to reserve the stock, which you’ll use for the sweet and sour sauce, and gently press the TVP to ensure the TVP pieces aren’t soaked in liquid.

Combine the ground flax with the 3 tablespoons of water in a small bowl until well combined. Set aside to thicken while you cook the base of the meatballs.

Heat 1 tablespoon of olive oil in a medium cast iron skillet over medium heat. Sauté onion and garlic for 2 to 3 minutes until soft and fragrant. Lower heat if necessary to prevent burning. Then add all the spices, sea salt, and ground black pepper and cook for another minute. Then add in the strained TVP and stir to combine, cooking for another 2 to 3 minutes.

Remove this mixture from the pan into the large mixing bowl. Combine with beets, beans, and flax mixture until well combined and mixture looks evenly combined. Then stir in oat flour until combined.

Form 1 1/2-inch balls with your hands and set meatballs on a tray lined with parchment paper. Once they’re all formed, place the tray in the fridge for at least 30 minutes to firm up and cool before pan frying.

Preheat oven to 425°F.

In the meantime, you can make the cranberry sweet and sour sauce by combining all the ingredients together in a blender until smooth. Set aside until meatballs have been browned.

Wipe your skillet clean of any residue from sautéing the onions. Heat it over medium heat with 2 tablespoons of olive oil, coating the pan evenly on the bottom. Once hot, place meatballs just slightly spaced apart in the skillet and brown on one side for about 1 to 2 minutes. Do not overcrowd. Depending on the size of your pan, you may need to do these in 2 batches.&nbsp;

Gently flip the meatballs and brown all remaining sides for about another 1 to 2 minutes each. They should be evenly browned up and slightly crispy on all sides. This took me about 12 minutes in 2 batches. Then remove the meatballs from the pan onto your parchment lined baking sheet.

Pour about 1/2 the sweet and sour sauce into the skillet and place meatballs in the sauce slightly spaced apart. Then take a spoon or brush and coat the tops of the meatballs with sauce from the remaining amount. Leave about 2 tablespoons of sauce to coat just before serving once out of the oven.

Bake for 15 minutes.

After removing the skillet from the oven, brush the remaining sauce on the meatballs and garnish with snipped chives. Serve immediately either with toothpicks and guests can take meatballs right out of the pan, or scoop with spoons onto plates.

How To Cook Soya Chunks

Soya Chunks Or Soya Granules

Water

Salt

To cook soya granules - ingredients required : 2 cups soya granules , 4 cups water and 1 pinch of salt. First boil water in a pot, let it boil well, then switch of the flame. Add the soya granules and salt , stir well. Soak the soya granules in the hot boiling water for THREE minutes , drain the hot water , add cold tap water , rinse using your hands . Now take a handful of granules in your hand, SQUEEZE THE EXCESS WATER FROM THE GRANULES ( make sure to press firmly and remove the water from granules). Note - add salt only if you're making savory dish. For making sweets / desserts - then you can skip the salt.

Alternative way to drain water instead of using hands - pour the boiling water with granules into a fine meshed sieve , then show the mesh in under the tap water and rinse it. Use a tablespoon / flat bottomed spatula and press hard the granules and remove excess water (use fine mesh sieve for better results).

To cook soya chunks - ingredients required : 2 cups soya granules , 4 cups water and 1 pinch of salt. Take water in a pot, bring the water to boil, then add the soya chunks into the boiling water, and stir well. Add a pinch of salt to it. return to boil, and cook for 2 - 3 minutes ( size of the soya chunks will increase in size when cooked). Then switch off the flame. Drain the hot water from the pot , and fill with cold tap water, and rinse chunks using your hands in cold water 2 to 3 times. Now take a handful of chunks in your hand, SQUEEZE THE EXCESS WATER FROM THE CHUNKS ( make sure to press firmly and remove the water from chunks).

You can now use the soya chunks in the dish as it is. Or you can chop it into preferred smaller size by using a knife or mince it using a mixer ( make sure to only whip the mixer once or twice to break it down , don't grind too much, because the texture is very important). Now you can use it in the dishes as the recipe call it . Note - add salt only if you're making savory dish. For making sweets / desserts - then you can skip the salt.

Vegan Italian Sausage Crumbles are so easy to make and a great meat replacement for certain plant-based recipes. Made with Textured Vegetable Protein along with a mix of herbs and spices like ground fennel seeds, sage, thyme, and more, these veggie crumbles are the perfect addition to favorite savory plant-based recipes like chili, pasta sauce, pizza, and more. Low-fat, high in protein, and gluten-free.

Vegan Italian Sausage Crumbles with TVP

soy sauce Bragg’s liquid aminos

maple syrup

liquid smoke

molasses

TVP (textured vegetable protein)

yeast

Italian seasoning

sage

fennel

red pepper flakes (optional)

salt to taste if needed

Start by heating a non-stick skillet over medium heat.

In a small saucepan add all of the wet ingredients and bring to a boil.

While waiting for the water to boil, add the TVP with all of the other dry ingredients to a large bowl and mix together until well combined.

Pour the boiling water into the dry TVP mixture, and stir until everything is completely mixed. Let the mixture sit for about 5 minutes so all of the water can be absorbed. There may be a little moisture in the bottom of the pan but it will cook off once you add the mixture to the frying pan.

Pour the TVP crumbles into the frying pan, stirring occasionally, and cook until most of the moisture is gone. Usually about 2-3 minutes. The mixture will be more &#8220;chewy&#8221; like sausage and not crisp.

Taste and adjust any seasonings as needed.

Serve right away or store in an airtight container for later use.

Vegan Italian Sausage Crumbles with TVP are the perfect addition to favorite savory plant-based recipes like chili, pasta sauce, pizza, and more. Super easy to make, a good source of protein, fat-free, and a great meat replacement for plant-based recipes.

After having made your vegan bacon bits I knew I had to give this a try.  I made it tonight and you've done it again.  So easy and delicious!  It made a huge difference to our wfpb spaghetti with marinara sauce tonight.  Thanks for sharing your great recipes with everyone!

I haven’t made this yet but I will.  I made your spicy breakfast sausage and it is amazing so I’m sure this will be too.   Love your recipe’s.  Thank you for sharing.

Very tasty. Served it with wfpb marinara and pasta for dinner. Hubby said "make this again!"
First time ever using TVP, which I previously found intimidating (don't know why -- LOL). Even though I left out the salt, it was a bit salty for my taste, so I will use less tamari next time. And there WILL be a next time. Now, I need to try the breakfast sausage crumbles.

Quick and easy to make, freezer-friendly, incredibly delicious, with a gluten-free option, these easy vegan breakfast sausages patties are the perfect addition to your plant-based morning meal!This recipe is adapted from Unbelievably Vegan cookbook, Sarah&#39;s Vegan Kitchen,  and All Recipes.

Easy Vegan Breakfast Sausage Patties

dry TVP granules ((textured vegetable protein))

vegetable broth (warmed)

chia

quick oats

all-purpose flour ((or sub oat flour

fennel seeds

In a medium bowl add the TVP granules, warm vegetable broth, ground chia or ground flax, soy sauce, and maple syrup. Mix and set aside to rest for about 10 minutes until most of the liquid has been absorbed. Now mix in the quick oats, flour, smoked paprika, fennel seeds, onion powder, garlic powder, and black pepper.

Heat a tablespoon or two of oil in a large non-stick skillet over medium-low heat. You can use your hands to form patties or use a cookie scoop. If using your hands: take about 2 tablespoons of the sausage and gently form a patty. It will be sticky. If using a cookie scoop: use a 2 tablespoon capacity cookie scoop or a small ice cream scoop and place directly into the hot frying pan. Use a spatula to gently flatten into a patty shape. I find this method easier and tidier.

Cook the patties on one side until browned and crispy, 3 - 5 minutes, and then flip and cook on the other side. You want to cook these at a fairly low temperature for a longer time to ensure they cook through completely and to help them firm up properly. Once cooked, remove from the pan and enjoy hot.

This Chinese eggplant with minced ‘pork’ recipe is a simple yet tasty one. The humble eggplant is elevated with a tasty sauce, numbing heat from Sichuan peppercorns, and added texture &amp; flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal.

Spicy Eggplant with Minced ‘Pork’

Chinese eggplants (, around 500 g (17.5 oz))

tbsp white vinegar

Chinese black vinegar

tbsp sugar

tbsp doubanjiang

tbsp corn starch

tbsp neutral oil (, divided)

ginger

garlic (minced)

vegan mince

red chiles (, I used bird’s eye chiles)

tbsp vegetarian oyster sauce (to season if needed (see notes))

pepper

tbsp chili oil

Cilantro onions

rice

Prepare a large bowl for the eggplants. Add the water and vinegar then mix for the eggplants.

Slice the eggplants into batons, around 3 inches in length and 1 inch thick. Place the eggplant skin side down into the large bowl with the water and vinegar mixture. This will help retain the purple hue of the eggplants even after cooking. You can also mix the eggplants after every 5 minutes to be sure that all pieces touch the vinegared water. Leave the eggplants to sit in the water for 10-15 minutes.

SOAK EGGPLANTS

Meanwhile, prepare the sauce mixture by mixing all the ingredients together in a small bowl. Mix everything until the cornstarch has dissolved. Set aside.

PREPARE THE SAUCE

If using TVP, rehydrate the TVP by soaking in hot water until doubled in size. If using mushrooms, dice or mince the mushrooms.

Heat a large wok or skillet over medium high. Add in 1 tbsp oil. Once hot, add in the garlic and ginger and sauté for a minute or until aromatic. Add in the vegan mince/TVP/mushrooms and leave to cook for 2-3 minutes.

If using mushrooms, it’s best to cook these on high heat and leave it to brown on all sides. Cooking the mushrooms on high heat allows for extra moisture to draw while getting a nice sear.

Add in the red chiles and sichuan peppercorn and sauté as well. Season the vegan mince/TVP/mushrooms, if needed, to taste. the Remove the vegan mince/TVP/mushrooms from the wok or skillet and set aside.

Drain eggplant from the water. Pat dry with a kitchen towel.

Heat the same wok or skillet over medium high then add in 2 tbsp oil. Once hot, add some of the eggplant. You can add the eggplant flesh-side down first and flip to cook the remaining sides.

Cook the eggplant over medium high until slightly browned and tender, but not overcooked. Don’t overcook the eggplant at this stage since you’ll cook it down in the sauce later on.

Do note that overcooking the eggplant will cause the skin to turn brown so be sure not to overcook these.

Set aside the eggplant and cook the rest in batches (if needed).

Once all the eggplant is cooked, return the eggplant into the wok/skillet. Mix the sauce again to ensure the corn starch is well incorporated in the sauce.

Over medium heat, add all the eggplant and vegan mince/TVP/mushrooms into the pan. Pour over the sauce and mix well to coat each piece in the sauce. The sauce will start to thicken from the corn starch.

Leave eggplant to cook over medium high heat until tender and silky to your liking.

Add in the chili oil and season the eggplant with soy sauce/vegetarian oyster sauce, if needed, to taste.

Turn off the heat. Serve and enjoy with rice. Garnish with green onions and cilantro if desired.

EGGPLANT WITH MINCED 'PORK'

https://www.youtube.com/watch?v=IF1ZOevHoFo

Eggplants cooked with a tasty sauce, numbing heat from sichuan peppercorns, and added texture & flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal. 🍚

Get the recipe 👉🏼 www.thefoodietakesflight.com/spicy-eggplant-and-minced-pork

Spicy Eggplant with Minced "Pork" (Easy Vegan Recipe) 🍆🍚

This Vegan Chinese-Style “Meat” Sauce is one of those hearty dishes packed full of flavour that you can prepare in advance and serve over your choice or rice or noodles for a delicious meal. The sauce itself is packed with “meaty” TVP or texturised vegetable protein (but you can use other substitutes), and a mix of vegetables for the delicious bite. I personally love this on both rice and noodles for either a hearty rice topping or a delicious saucy bowl of noodles.

Chinese-Style “Meat” Sauce (Vegan Recipe)

dry TVP ((see notes for sub))

red bell pepper

green bell pepper

onion

tsp minced ginger

carrot

3.5 oz french or green beans

tsp Szechuan pepper powder peppercorns

tsp Chinese five spice powder (see notes)

soy sauce (or more to taste)

hoisin sauce

tbsp Shaoxing wine (or other rice wine, optional)

dark mushroom soy sauce (optional

Chinese black vinegar rice

hot sauce or chili sauce

vegetable broth (, see notes)

2.5 tbsp corn starch

tbsp room temperature water (, see notes)

Neutral oil

servings cooked rice or noodles

Sesame seeds (for topping)

Place the TVP or texturised vegetable protein in a large heat proof bowl. Pour boiling hot water and allow to rehydrate for 5-10 minutes until doubled in size. Run through some water and squeeze out any excess liquid. Set aside.

Prepare the vegetables of stir-frying. You can also include any other vegetables of choice and just finely dice/mince them as well.

For the sauce, simply mix everything together. Fee free to adjust to your taste!

If you’re planning to cook down noodles, you can cook it before preparing the sauce. I recommend to slightly undercook the noodles so they stay nice and chewy. Running the noodles through water after cooking can also help stop its cooking and wash off any starch.

Heat a large pan or wok over medium heat. Once hot, add some neutral oil. Sauté the onion, garlic, ginger, and vegetables until half cooked. Do note that you’ll need to cook the carrots a bit longer until tender. Add in the spices, salt and adjust to your taste.

Add in the rehydrated TVP or protein of choice.

Pour in the sauce mix. Mix to coat well. Pour in 1.5 cups of vegetable broth. Leave over medium heat until it comes to a boil.

Meanwhile, mix together the corn starch and water in a small bowl until you have a slurry.

Lower the heat of the sauce. While mixing, pour in the slurry. Continue to mix until the sauce starts to thicken form the corn starch.

Taste the sauce and feel free to season with more soy sauce, sugar, chili sauce if desired. If you want the sauce a bit runnier, you can slowly add more broth and mix well. From there, you can see if it&#39;s reached your desired consistency.

Scoop over cooked rice or noodles. Mix and enjoy!

Vegan Ukrainian stuffed cabbage rolls with soy mince, bulgur wheat and tomato sauce.

Vegan Holubtsi (Ukrainian Stuffed Cabbage Rolls)

white cabbage leaves

soy mince

bulgur wheat

onion,

garlic cloves,

C grated carrot

tsp coriander

marjoram

nutmeg

cayenne pepper

C rich vegetable stock (or

brown sugar

tomatoes

C water or vegetable stock

salt and black pepper

These were great! But I don't know what whirling dervish can prepped them in 20 minutes!

TVP will give you the meatiest vegan alternative to ground beef. This is the closest you can ever get.

How to Use TVP (+23 recipes)

TVP (Soy)

Veggie broth

Boil water in a kettle and add veggie stock or bring veggie broth to boil. Take a heat-resisting bowl or saucepan and soak TVP in the hot veggie broth for 10 minutes. You can use water, but it will be less flavorful.

When the time is up, squeeze the liquid out with your hands. As a result, you will get a moist, soft, minced meat texture.

Use it in any recipes calling for TVP.

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Top Tags

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