vegan beef

This Vegan Beef &amp; Rice Skillet doesn&#39;t really have beef or rice, but sort of. Vegan soy beef crumbles &amp; cauliflower rice are cooked in a creamy sauce.

Vegan Beef & Rice Skillet

olive oil

onion

garlic (minced)

vegan beef crumbles (or sub cooked lentils)

onion powder

pepper

oregano

parsley

basil

soy sauce

all-purpose flour

tomato sauce

broth (I used vegan chicken broth)

cauliflower rice (about 1 head of cauliflower)

non-dairy cream (or sub non-dairy milk)

vegan cream cheese

parsley (for serving)

bread (for serving)

Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, beef crumbles and spices. Cook for 5 minutes, stirring frequently. Pour in the soy sauce &amp; flour and cook for 3 minutes. Add the tomato sauce &amp; broth and bring to a boil.

Pour in the cauliflower rice and stir. Cover and simmer for 10 minutes. Remove the lid and add the cream &amp; cream cheese. Stir until smooth and combined. Taste and adjust the seasonings as needed.

Serve hot with fresh herbs and bread for dipping.

https://www.youtube.com/watch?v=2l66ii5SX9I

This Vegan Beef & Rice Skillet doesn't really have beef or rice, but sort of. Vegan soy beef crumbles & cauliflower rice are cooked in a creamy sauce.
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GET THE FULL RECIPE: https://www.thissavoryvegan.com/vegan-beef-rice-skillet/

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Vegan Beef & Rice Skillet | This Savory Vegan

You will be amazed by how good this seitan steak recipe is! Packed with flavors, juicy and tender, even meat eaters will be impressed by this vegan steak. It is also packed with protein and incredibly filling.

Juicy Vegan Seitan Steak

vegetable broth (*)

red kidney beans ((or chickpeas/navy beans/ pinto beans))

tomato paste

soy sauce (or tamari/shoyu)

dijon mustard

smoked paprika

garlic powder

liquid smoke (optional)

vital wheat gluten

In a food processor, blend all ingredients except vital wheat gluten.

Place vital wheat gluten in a large mixing bowl, then pour the wet mixture from the food processor. Using a spoon or spatula, mix until a dough forms.

Knead the dough for 2 minutes. Then, flatten it out into a circular shape. Slice the dough into 4 equal portions. You can flatten them out more using your hands or a potato masher.

Wrap individual steaks using aluminum foil.

Add several inches of water into a pot fitted with a steamer basket. Bring the water to a boil, and add your steaks to the basket. Steam for 30 minutes.

After steaming, unwrap your vegan steaks, and let them cool completely before using. I will usually sear them in a cast-iron skillet with some oil before serving.

These Vegan Beef Lettuce Wraps are the perfect light meal. Loaded with vegan beef crumbles, a hoisin sauce and crunchy water chestnuts.

Vegan Beef Lettuce Wraps

tbsp sesame oil

garlic (diced)

ginger

beef crumbles

hoisin sauce

tbsp rice vinegar

water chestnuts

serrano pepper (diced, optional)

green onions (diced)

butter lettuce

lime wedges & cashews (for serving)

Heat the sesame oil in a pan over medium heat. Add the onion, garlic &amp; ginger to the pan and cook for 1-2 minutes, or until fragrant.

Add the beef crumbles, hoisin, soy sauce, rice vinegar, water chestnuts and serrano pepper to the pan. Stir to combine and cook until hot and bubbly. Stir in 1/2 of the green onions.

To serve, spoon the filling into each lettuce cup and top with more green onions, cashews and lime wedges.

https://www.youtube.com/watch?v=yqQZBzk8MDg

These Vegan Beef Lettuce Wraps are the perfect light meal. Loaded with vegan beef crumbles, a hoisin sauce and crunchy water chestnuts.
#vegan #veganrecipe #lettucewraps
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GET THE FULL RECIPE: https://www.thissavoryvegan.com/vegan-beef-lettuce-wraps

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music by Dyalla Swain http://youtube.com/dyalla

Vegan Beef Lettuce Wraps | This Savory Vegan

These Vegan Korean Beef Egg Rolls are the perfect party appetizer! Baked until crispy and served with sriracha mayo on the side for dipping!

Vegan Korean Beef Egg Rolls

oil spray

brown sugar

sesame oil

ginger powder

kimchi

carrots (peeled & cut in 3" strips)

egg roll wrappers (see notes)

olive oil spray

sriracha mayo (for serving, see notes)

sweet chili sauce (for serving)

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and spray with oil.

Combine the brown sugar, soy sauce, sesame oil and ginger powder in a bowl. Mix to combine - I placed mine in the microwave for 30 seconds to help the sugar dissolve.

Add the beef crumbles, sauce, garlic &amp; green onions to a bowl and mix to combine.

To assemble, add 2-2.5 tablespoons of the beef mixture to each wrapper. Add a little kimchi and a couple pieces of carrot. Brush the edges of the wrapper with water and roll up (like a burrito). Place on the baking sheet. Spray the rolls with oil and place in the oven for 10 minutes. Flip and cook for another 10 minutes.

Remove from the oven and serve hot with the dipping sauces.

https://www.youtube.com/watch?v=84VnZUKGUb0

These Vegan Korean Beef Egg Rolls are the perfect party appetizer! Baked until crispy and served with sriracha mayo on the side for dipping!
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GET THE FULL RECIPE: https://www.thissavoryvegan.com/vegan-korean-beef-egg-rolls/

▢oil spray
▢1/4 cup brown sugar
▢1/4 cup low sodium soy sauce
▢1 tablespoon sesame oil
▢1/2 teaspoon ginger powder
▢12 ounces vegan beef crumbles or sub cooked lentils
▢3 cloves garlic minced
▢3 green onions diced
▢4 ounces kimchi
▢2 carrots peeled & cut in 3" strips
▢12 egg roll wrappers see notes
▢olive oil spray
▢sriracha mayo for serving, see notes
▢sweet chili sauce for serving

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Vegan Korean Beef Egg Rolls | This Savory Vegan

This savory hearty vegan Irish stew is full of homemade seitan, potatoes, and carrots with a rich Guinness broth. It&#x27;s easy to make and delicious served with a side of soda bread

Vegan Irish Stew

(136 grams) vital wheat gluten

(27 grams) chickpea flour

yeast

(120 grams) vegetable broth

tbsp (15 grams) soy sauce

tsp liquid smoke (optional)

yellow onion, chopped

garlic,

bay leaves

tbsp flour

vegetable broth (ideally beef-less broth)

Guinness Stout

thyme (or 1 tsp dried)

carrots, 1-inch dice

worcestershire sauce

salt and pepper

Mix together the dry ingredients for the seitan,...

Mix together the dry ingredients for the seitan, then mix in the wet. Knead until well combined, then cover and let rest for 15 minutes. Shape into a disc and cut into ~ 3/4-inch chunks. Toss the pieces in 1 tablespoon of oil and a sprinkling of salt and pepper.

Heat a large cast iron or nonstick skillet...

Heat a large cast iron or nonstick skillet over medium and add the seitan chunks when hot (no need to add any extra oil). Fry for about 5 minutes, or until the chunks are lightly browned. Remove from pan and set aside.

Heat a large heavy bottomed stock pot or...

Heat a large heavy bottomed stock pot or Dutch oven over medium heat and add another teaspoon of oil to the pan. Add the onions and a pinch of salt and sauté until the onions until lightly caramelized, about 10-15 minutes.

Add the garlic and bay leaves, and let...

Add the garlic and bay leaves, and let cook for about 60 seconds. Add the flour and stir to coat, then add the browned seitan, carrots, potatoes, broth, guiness, tomato paste, thyme, and worcestershire sauce. Bring to a low boil, then turn the heat down and let simmer, covered, for 45-60 minutes until the vegetables are tender and seitan is cooked. Stir occasionally.

Remove the bay leaves and thyme sprigs, add...

Remove the bay leaves and thyme sprigs, add salt and pepper to taste and serve!

These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo!

Ginger Garlic Vegan Beef Bowls

avocado oil

jalapeño (diced, optional)

cauliflower rice (see notes)

sriracha (to taste)

edamame (see notes)

sweet chili sauce

vegan beef crumbles (see notes)

green onions (diced, plus more for serving)

spicy mayo (see notes)

carrot (shredded with a potato peeler)

everything seasoning

Heat the avocado oil and sesame oil in a skillet over medium heat. Add the onion, garlic &amp; jalapeño and cook down for 2 minutes. Pour in the cauliflower rice, soy sauce &amp; sriracha. Mix to combine. Pour in the broth, bring to a boil, cover and lower the heat. Simmer for 8 minutes. Remove the lid and add the edamame. Continue to cook on low until all of the liquid is absorbed and the cauliflower is tender. Taste and adjust the seasonings as needed.

While the cauliflower rice is steaming, combine the sweet chili sauce, soy sauce, garlic &amp; ginger in a bowl. Heat the sesame oil in another skillet over medium heat. Add the beef crumbles and cook until it starts to brown, turning regularly. Pour in the sauce and cook for another few minutes - the sauce should start to caramelize. Stir in the green onion right before serving.

To serve, add cauliflower rice to each bowl and top with the vegan beef, carrots, green onions and everything seasoning. Serve the spicy mayo on the side and dig in!

These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo!
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GET THE FULL RECIPE: https://www.thissavoryvegan.com/ginger-garlic-vegan-beef-bowls/

FOR THE CAULIFLOWER RICE
▢1 tablespoon avocado oil
▢1 tablespoon sesame oil
▢1 small yellow onion diced
▢2 cloves garlic minced
▢1 jalapeño diced, optional
▢16 ounces cauliflower rice see notes
▢2 tablespoons low sodium soy sauce
▢1-2 tablespoons sriracha to taste
▢1/4 cup broth I used vegan chicken broth
▢1 1/2 cups cooked edamame see notes
FOR THE GINGER GARLIC "BEEF"
▢1/4 cup sweet chili sauce
▢1/4 cup low sodium soy sauce
▢3 cloves garlic minced
▢1 tablespoon fresh ginger minced
▢1 tablespoon sesame oil
▢12 ounces vegan beef crumbles see notes
▢3 green onions diced, plus more for serving
FOR SERVING
▢spicy mayo see notes
▢1 large carrot shredded with a potato peeler
▢everything seasoning

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Ginger Garlic Vegan Beef Bowls | This Savory Vegan

Barbecue sauce mixed right into the patties takes these hearty plant-based burgers to the next level of juiciness and flavor!

Vegan BBQ Burgers

beef

barbecue sauce (divided)

salt

black pepper

burger buns

Into a large bowl, mix together the ground beef, 1/2 cup barbecue sauce, onion powder, garlic powder, salt, and pepper. Divide the mixture into 4 portions. Roll each portion into a ball and shape into patties.

Heat a grill, skillet, or grill pan over medium-high heat. Cook the patties for 4 minutes on each side, or until the internal temperature reaches 160°F, basting with the remaining 1/2 cup barbecue sauce. Remove from heat and set aside.

Place your buns face-side down onto the heat source and toast for 1-2 minutes. Place cooked burgers on the toasted buns, add desired toppings and serve warm.

A quick &amp; easy vegan dinner idea, these Sheet Pan Burrito Bowls are filled with vegan &quot;beef&quot; crumbles, fajita veggies &amp; a cilantro yogurt sauce!

Sheet Pan Burrito Bowls

bell peppers (sliced)

taco seasoning

cilantro (stems removed)

jalapeño (roughly chopped)

non-dairy yogurt (unsweetened)

chives

dill

apple cider vinegar (to taste)

salt (to taste)

leftover rice

romaine (chopped)

corn

avocados (sliced)

cilantro

lime wedges

tortilla chips

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Add the bell peppers &amp; onion to one side of the baking sheet and the beef crumbles to the other side. Drizzle the oil over everything and sprinkle with the taco seasoning. Toss to coat (keeping the beef and veggies on separate sides) and place in the oven for 15 minutes. Toss and place back in the oven for 10 minutes.

Meanwhile, add all of the cilantro sauce ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.

To assemble, add romaine to each bowl and top with rice, beef, peppers/onions, corn and avocado. Drizzle with cilantro sauce and finish the bowls off with some more cilantro, lime wedges and tortilla chips.

This Sheet Pan Beef &amp; Broccoli is a super easy vegan weeknight dinner. Everything is made on one sheet pan and served with spicy mayo &amp; chili crunch.

Sheet Pan Beef & Broccoli

broccolini (cut in 2" pieces)

oil (I used avocado oil)

everything seasoning (optional)

sriracha

rice vinegar

corn starch

rice

green onion, chili crunch, spicy mayo (optional, for serving)

To one half of the baking sheet add the beef crumbles, onion &amp; 1 tablespoon of oil. To the other half add the broccolini, remaining tablespoon of oil &amp; a pinch of everything seasoning. Toss everything, making sure the beef and broccoli stay on opposite sides. Place in the oven for 15 minutes.

Meanwhile, combine the soy sauce, sesame oil, sriracha, rice vinegar, agave &amp; garlic in a bowl. Add the corn starch to a small bowl with 1 tablespoon of water and mix until it is dissolved. Add the corn starch slurry to the rest of the sauce and mix to combine.

Take the baking sheet out of the oven and pour the sauce over the beef. Toss to coat and toss the broccolini. Place back in the oven for 10 minutes.

Remove from the oven and add rice to each bowl. Top with the beef, broccoli, green onion, chili crunch and spicy mayo.

https://content.jwplatform.com/videos/78hEltQr.mp4

This Sheet Pan Beef & Broccoli is a super easy vegan weeknight dinner. Everything is made on one sheet pan and served with spicy mayo & chili crunch.

These Vegan Thai Beef Tacos are an explosion of flavor - filled with soy beef crumbles in a Thai-inspired sauce, spicy mayo, avocado &amp; cabbage!

Vegan Thai Beef Tacos

red bell pepper (thinly sliced)

Thai basil (or sub Italian basil)

lime

taco-sized flour tortillas (or sub corn tortillas)

head red cabbage (shredded)

cilantro (chopped)

spicy mayo (optional, see notes)

Heat the oil in a skillet over medium heat. Add the garlic, onion, ginger and bell pepper. Cook down for 3 minutes, or until the veggies start to get tender.

Add the vegan beef crumbles, sweet chili sauce, soy sauce and pepper. Sauté for 5-10 minutes, or until the beef crumbles start to brown. Add the Thai basil and lime juice and give it one last stir.

Heat the tortillas over an open flame or in a skillet. Prepare the spicy mayo - see notes.

To assemble, add cabbage to each tortilla followed by vegan beef, avocado, cilantro and spicy mayo. Serve with lime wedges on the side.

These are fast and delicious! Made for lunch using Beyond Beef  ‘steak tips’

https://content.jwplatform.com/videos/GUNStTHg.mp4

These Vegan Thai Beef Tacos are an explosion of flavor - filled with soy beef crumbles in a Thai-inspired sauce, spicy mayo, avocado & cabbage!

These Vegan BBQ Beef Bowls are the perfect weeknight dinner. Vegan beef crumbles, rice and all the veggies topped with a dairy-free yogurt ranch!

Top 13 vegan beef recipes from across the web

The most viewed vegan beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Beef & Rice Skillet

Juicy Vegan Seitan Steak

Vegan Beef Lettuce Wraps

Vegan Korean Beef Egg Rolls

Vegan Irish Stew

Ginger Garlic Vegan Beef Bowls

Vegan BBQ Burgers

Sheet Pan Burrito Bowls

Sheet Pan Beef & Broccoli

Vegan Thai Beef Tacos

Vegan BBQ Beef Bowls

Vegan BBQ Burgers

Vegan Beef and Broccoli

Top 13 vegan beef recipes from across the web

The most viewed vegan beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Beef & Rice Skillet

Juicy Vegan Seitan Steak

Vegan Beef Lettuce Wraps

Vegan Korean Beef Egg Rolls

Vegan Irish Stew

Ginger Garlic Vegan Beef Bowls

Vegan BBQ Burgers

Sheet Pan Burrito Bowls

Sheet Pan Beef & Broccoli

Vegan Thai Beef Tacos

Vegan BBQ Beef Bowls

Vegan BBQ Burgers

Vegan Beef and Broccoli

The most viewed vegan beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine