vegan ground meat

This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew. Along with tomatoes and kidney beans, I like to add some soy sauce (for umami depth), cider vinegar (for acidity and brightness) and a shot of hard liquor. The volatile alcohol in the liquor helps pull aromas up and out of the chili and into your nose. If you want to opt for a vegetarian version, feel free to use unsalted butter in place of the vegan butter, and garnish with sour cream or Cheddar.

Vegan Chili

whole dried ancho, pasilla

whole dried New Mexico red, California, costeño

vegan butter

vegan ground meat,

onion,

garlic cloves,

oregano

Kosher salt

chipotle peppers packed in adobo sauce, finely chopped

cumin

tomato paste

tomatoes

dark kidney beans, drained

soy sauce

apple cider vinegar

whiskey, vodka

Make the chile paste: Add all the dried chiles to a Dutch oven or large, heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until slightly darkened and giving off an intense roasted aroma, 2 to 5 minutes. Turn down the heat if they begin to smoke. Add 1 cup water; it should immediately boil. Reduce heat so water barely simmers, and cook until chiles have softened, about 4 minutes. Transfer the chiles and liquid to a blender and blend at high speed, scraping down sides as necessary, until a completely smooth purée is formed, about 2 minutes. Set aside.

Prepare the chili: Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up with a wooden spoon, until fat has mostly rendered and it is starting to sizzle rather than steam, about 10 minutes. (I don’t mind leaving the rendered fat in the chili. It homogenizes as the chili reduces, so the end result should not be greasy. However, you can drain the mixture at this point if you prefer less fat in the finished chili.)

Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and reserved chile paste, and cook, stirring frequently, until the paste reduces to the point that it starts to sizzle and fry, about 4 minutes. Add the tomato paste and cook, stirring frequently until homogenous, about 1 minute.

Add chopped canned tomatoes and scrape up any brown bits that have stuck to the pan. Add kidney beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until flavors have developed and chili is thickened to desired consistency, about 30 minutes. Stir in vinegar and liquor, if using. Adjust texture by adding water, and season to taste with salt and pepper. Serve with whatever garnishes you like.

The new generation of vegan meat alternatives, such as Impossible and Beyond, are at their best when still medium-rare and juicy. Flipping the patties frequently as they cook ensures an evenly cooked interior and good flavor development on the exterior. To make the burgers vegetarian, feel free to use any good melting cheese, such as American, Cheddar or Swiss, but to make them strictly vegan, be sure to look for vegan burger buns, as standard supermarket burger buns frequently contain milk or other dairy products.

Vegan Cheeseburgers

salt and black pepper

vegetable oil

vegan cheese,

Toppings and condiments,

Divide vegan ground meat into 4 equal pieces. Pick up one piece, transfer to a cutting board, and use your hands to press and shape it into a patty about 1/4-inch wider than your bun. Repeat to form remaining patties. Put three fingers of one hand together, and press a shallow indentation into the center of each patty. Season with salt and pepper.

In a large skillet, heat oil over medium-high until shimmering. Add patties and cook, flipping frequently, until well browned and an instant-read thermometer inserted into the coolest part of the center of the patty registers 120 to 125 degrees for medium-rare, or 130 to 135 degrees for medium. Immediately add cheese slices to the top of the patties, and transfer them to a large plate.

Dress bottom buns as desired. Place a patty on top, and dress top bun as desired. Close cheeseburgers and serve.

These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.

Vegan Turkish Kebabs With Sumac Onions and Garlic-Dill Mayonnaise

red onion, halved lengthwise, then thinly sliced

parsley leaves

sumac

mayonnaise

lemon juice

olive oil

dill leaves

oregano leaves

garlic cloves, minced

ancho chile

salt

coriander

black pepper

neutral oil,

cherry tomatoes, halved

arugula

sauce,

Vegan Turkish bread

Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)

Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.

Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)

Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.

Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.

Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.

It’s not easy to find healthy vegan sausage made with whole foods. Now you can easily make it at home and even have enough for future meals! These vegan sausage crumbles are oil-free, soy-free, nut-free, and gluten-free, but FULL of flavor and nutrition!

Vegan Sausage Crumbles

cauliflower,

crimini mushrooms

carrots,

yellow onion, quartered

garlic,

sun-dried tomatoes

raw pepitas or walnuts

fennel seeds

red pepper flakes (adjust up or down

garlic powder

paprika

Italian seasoning (or

paprika (smoked

maple syrup

Preheat the oven to 400F.

In a food processor fitted with an s-blade, process the pumpkin seeds (or walnuts) and sun-dried tomatoes until a fine meal forms, but be careful not to go so far as to puree into a smooth mixture.

Line two rimmed baking sheets with parchment paper.

Remove the pumpkin seed and sun-dried tomato mixture to a large bowl.

Remove the s-blade from the food processor and attach the grating disc.

Shred the cauliflower, mushrooms, carrots, onions and garlic. If you don’t have a shredding attachment, pulse small amounts at a time using the S-blade until finely chopped but not pureed.

Remove the shredded vegetables to the bowl containing the pepita/tomato mixture and stir to combine.

Add the spices into a small bowl and stir to combine.

Fit the food processor with the s-blade (no need to wash first). Add half of the mixture back into the food processor along with half of the spices.

Pulse to combine the spices into the mixture, being careful not to puree (leave some texture).

Remove the mixture to the prepared baking sheet and loosely spread out in an even layer. Repeat for the remaining mixture.

Place both baking sheets in the oven and roast for 25 minutes, stopping halfway through to stir so the crumbles bake evenly.

This recipe makes approximately 6 cups of sausage crumbles (after cooking), which can be further separated into 2 cup portions for freezing. One 2 cup portion is equivalent to 1 pound of sausage after cooking.

This high-protein vegan ground beef is made with healthy, whole-food ingredients and is a great base recipe for everything from lasagna to burritos! Rich in protein and fiber and so satisfying. Oil-free with a nut-free option.Yield: makes about 4 cups. Double the recipe if serving more than a few people.

Vegan Ground "Beef" (Gluten-Free, Oil-Free)

vegetable broth

baby bella

garlic, minced

smoked paprika

raw sunflower seeds

nutritional yeast

onion powder

fine sea salt

black pepper,

tamari

corn starch

Preheat

Preheat a large saute pan over medium heat.

Rehydrate

Place soy curls in a large bowl and cover with the broth. Let them soak for 10 to 15 minutes. After soaking, reserve ¼ cup of the broth, and drain the rest. Lightly squeeze the soy curls to remove excess moisture, then set aside.

Saute

In the preheated pan, dry sauté the onion and mushrooms until softened, about 10 minutes. Add the garlic, rehydrated soy curls, and smoked paprika, and cook until the soy curls are heated through, about 5 minutes. Remove from heat.

Process

In a large food processor combine the nuts or seeds, nutritional yeast, onion powder, garlic powder, salt and pepper. Pulse until the nuts/seeds are chopped. Spoon the soy curl mixture into the food processor and drizzle with vinegar and tamari. Pulse 7 or 8 times or until it resembles ground meat.

Cook

Return the mixture to the same sauté pan, and cook over medium heat for 3 to 4 minutes, stirring occasionally.

Finish

Dissolve the corn starch in the reserved ¼ cup broth. Pour into the pan and continue to cook for 3 to 4 minutes. It should now look more moist, slightly clumpy, and lightly browned. Taste and adjust salt and pepper as desired. Enjoy vegan ground beef as is, or use in other recipes.

Wow! I’ve been an avid vegetarian cook for nearly 40 years and using Soy Curls for about 15. This is hands down the best ground beef substitute I’ve had. I used the full batch in shepherd’s pie where it had to really shine and it did. 

I was very sceptical of an oil-free recipe but the walnuts and flavours made it rich enough.

 I substituted 2 oz dried mushrooms, soaked and drained), so this is a great pantry staple recipe that I’ll make over and over.

This turned out really, really good! It was a terrific way to use up the soy curl "dusting/powder" left over from my bulk bag of soy curls, and the pieces of walnuts too small to use for anything else. I used them as a filling for taquitos as another reader suggested.

This is hands down the best vegan ground beef recipe. I made it for stuffed cabbage rolls, but it will now be my go to recipe for any time I want a flavorful plant based food.

This is a 20 star recipe!!! I just made it and my mind is blown! This taste just like ground meat!! This is my second recipe to make from your website and they have both been out of this world good!! Thank you Lori for this recipe!!! I put it in some corn tortillas and rolled them up and put them in the air fryer with a toothpick to hold them together . Boom! Taquitoes!!! :))

This created such a satisfying plant based meat alternative. I was actually surprised how delicious it is! Enjoyed some of it immediately after cooking - with roasted vegetables on the side - I wanted to see how it tasted. I plan to use the leftovers today to make cabbage rolls. Thank you for this amazing recipe!

Hi,
The recipe asks for 4 oz. dry soy curls. Is that by weight or just 4 oz. in a measuring cup, like 1/2 a cup?
Other than that question, the recipe looks very good and I'll give it a try. Thank you for providing it!

This is so good !   I made it exactly. as directed and it did not disappoint ! I will be using it in a few different dishes this week, and I have a strong suspicion that time for the flavors to marry in the fridge is going to improve it even more .   This recipe is a keeper

Love your reasoning about using ingredients that are more filling. Makes sense for my family too! I don’t want to spend time cooking a meal that will leave everyone hungry an hour later.
This was fantastic- going into our regular meal rotation. Thanks!

I buy soy curls in bulk direct from Butler Foods so always have smaller pieces and crumbs.  I bag the SC into ziploc bags in eight ounce portions and keep them in the freezer. This is a great recipe to use some of the crumbs :).

This is the Best! I am going to make a Shepherd's Pie with it next.Thank you so much.

I just made this as I had mushrooms that needed to be used. It’s amazing! Looks just perfect for tacos! Already thinking of other ways to use it, thanks a bunch!

I made this with 1 table spoon less Tamari sauce , if your broth is already salty this makes it too salty . It is a wonderful recipe that you can use endlessly . I replaced the 1 table spoon with some liquid smoke to your taste maybe 1/2 tsp it adds more flavor less salt . I didn’t cook it after it was blended with the food processor . I wanted to use it the next day for a Sheppard pie so there was no need to thicken it right away . You use the sauce you like for Sheppard pie . Also if you are going to use this in a spaghetti sauce or ground beef macaroni with a red sauce you don’t need this thicken . You can always thicken when using it . Like if you want to make stuffed peppers you don’t want this mixed thick because you will use rice . I like it just like that than it’s always ready when you need it . I will make batches of it and freeze it .

Delicious Japanese cabbage rolls made plant-based with vegan meat &amp; tofu, simmered in a delicate tomato broth for a hearty, comforting meal.

Vegan Japanese Cabbage Rolls

napa cabbage**

onion (diced)

soy milk (or other non-dairy milk)

tbsp ground flaxseed

½ lb plant-based ground meat (I used beyond beef)

½ lb firm tofu (pressed**)

nutmeg

¼ tsp pepper

carrot (diced)

celery (diced)

bay leaf

garlic (minced)

tomato paste (optional)

tomatoes (diced)

tbsp white wine

⅛ tsp pepper

Bring a large pot of water to a boil.

Carefully peel the large outer leaves of the cabbage. Add 3-4 leaves to the water and boil for 2 minutes to soften. Remove the leaves and place over a strainer to drain the water. Repeat with remaining cabbage leaves. Set aside to cool.

Heat oil in a skillet over medium high heat. Add onion and sauté until translucent and lightly browned. Set aside to cool.

In a large mixing bowl, add torn bread, soy milk, and ground flax. Mix until all the bread pieces have been coated with milk. Add an extra splash of milk if some of the bread is still dry.

Add ground beef, pressed tofu, cooled onions, nutmeg, salt, and pepper. Mix until everything is well combined and sticky. It&#39;s easiest to use your hands to mix. Cover and chill in the fridge for 15-30 minutes.

Divide the mixture into 12 equal parts. Form each into a cylindrical patty so they&#39;re easy to roll up in the cabbage leaves. Throw the patty back and forth between your hands a few times to remove air bubbles.

Place one cabbage leaf down on a large work surface/cutting board. Place a patty about 2 inches from the bottom of the leaf. Fold the bottom of the leaf over the patty. Tuck the sides of the leaf in and tightly roll up, making sure all the filling is covered and doesn&#39;t spill out. Repeat with remaining leaves and filling.

Cabbage Rolls

Heat oil over medium high heat in a large sauté pan or pot at least 3 inches deep. Add onion, carrot, celery, garlic, and bay leaf. Sauté a few minutes until veggies are just tender.

If using, add tomato paste and stir for 30 seconds.

Stir in tomatoes, wine, and pepper.

Pour in vegetable broth and reduce heat to medium. Place cabbage rolls on top.  Cover and bring to a boil, then reduce heat to medium low or low to maintain a gentle simmer. Simmer for 20 minutes.

Broth

Taste the broth and add salt if desired. You can garnish the cabbage rolls with minced parsley for some color. My family likes to serve cabbage rolls with ketchup, but they&#39;re delicious on their own as well.

To serve

https://www.youtube.com/watch?v=pmM3F5_g-Hw

Delicious Japanese cabbage rolls made plant-based with vegan meat & tofu, simmered in a delicate tomato broth for a hearty, comforting meal.

Cabbage rolls are a popular yoshoku 洋食 (western-food) dish in Japan and common in Japanese home cooking (called roll cabbage ロールキャベツ in Japanese). I ate them a lot growing up, but I haven’t eaten my mom’s cabbage rolls in years since giving up meat. So I’m so excited that I’ve been able to recreate a plant-based version that’s just as delicious and comforting as I remember. ♡

Links:
Full Recipe ⟶ https://www.ellielikes.cooking/vegan-japanese-cabbage-rolls/
Instagram ⟶ https://www.instagram.com/ellielikes.cooking/
Blog ⟶ www.ellielikes.cooking

Top 6 vegan ground meat recipes from across the web

The most viewed vegan ground meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Chili

Vegan Cheeseburgers

Vegan Turkish Kebabs With Sumac Oni...

Vegan Sausage Crumbles

Vegan Ground "Beef" (Gluten-Free, O...

Vegan Japanese Cabbage Rolls

Top 6 vegan ground meat recipes from across the web

The most viewed vegan ground meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chili

Vegan Cheeseburgers

Vegan Turkish Kebabs With Sumac Oni...

Vegan Sausage Crumbles

Vegan Ground "Beef" (Gluten-Free, O...

Vegan Japanese Cabbage Rolls

The most viewed vegan ground meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine