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This homemade vegan ground beef is juicy, savory, and high in protein — made entirely with whole-food, plant-based ingredients. No fake meat, no oil, and no refined sugar. Use it for tacos, pasta, or casseroles — it’s the ultimate WFPB meat substitute!
Sometimes you crave that savory, meaty bite that makes tacos, lasagna, or stuffed peppers taste comforting and satisfying — without the processed fake meats. That’s precisely where this Vegan Ground Beef comes in.
It’s adapted from my Ultimate Meaty Veggie Burger Patty, one of my readers’ favorite recipes. I realized the same mix could make the perfect plant-based ground beef — smoky, juicy, and loaded with protein.
The texture is meaty, the flavor is bold, and it’s made entirely from whole, nourishing ingredients—no oil, no preservatives — just clean, plant-powered goodness that fits beautifully into any dish.
🚫WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This recipe is naturally free from common allergens and perfect for many dietary lifestyles:
- Dairy-Free
- Egg-Free
- Nut-Free (if omitting walnuts)
- Gluten-Free (if using GF oats and tamari)
- Oil-Free
🌱WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
This vegan ground beef isn’t just delicious — it’s also packed with nutrients and designed to make healthy eating simple and satisfying. Each bite delivers bold, savory flavor with only wholesome, plant-based ingredients. Here’s why you’ll love it:
• High in protein thanks to Soy curls, walnuts, and chickpea flour.
• Packed with fiber from oats, beets, and flaxseeds to keep you full and energized.
• No additives or oil — just pure, whole-food ingredients.
• Versatile enough to use in tacos, lasagna, empanadas, or chili.
• Freezer-friendly and meal-prep ready so you can cook once and enjoy it all week.
And the best part? It’s incredibly easy to make — let’s take a look at how simple it is to prepare this flavorful vegan ground beef.
🍽 HOW TO PREPARE THIS VEGAN GROUND “BEEF”
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
Making this vegan ground beef couldn’t be easier! You pulse, mix, and cook — no complicated steps or special tools. It all comes together in one bowl and cooks in minutes.
Let’s explore the kitchen tools, required ingredients, and steps, with helpful pictures as needed.
🥣USEFUL KITCHEN EQUIPMENT
Discover all the essential tools and ingredient staples for my plant-based kitchen on my Amazon Storefront.
To make this recipe, you’ll need:
- Food Processor – To pulse the soy curls, walnuts, and beets (optional, can chop by hand).
- Mixing Bowl – To easily combine ingredients.
- Non-stick skillet, cast-iron skillet, or Air Fryer – for evenly cooking without oil. Or a baking Sheet for the oven.
- Spatula – To mix and stir the ingredients evenly.
Now, let’s review the list of ingredients and potential substitutions, where applicable.
📝INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
- Soy curls – The protein-packed base that gives a chewy, meaty texture.
- Vegan bouillon powder – Boosts that meaty, seasoned taste. You can also use taco seasoning.
- Canned beet – Add natural color, moisture, and a hint of earthy sweetness.
- Walnuts – Add richness, depth, and healthy fats (or use sunflower or pumpkin seeds for a nut-free option).
- Rolled oats – Help bind the mixture and keep it WFPB. Use organic and certified GF if needed.
- Chickpea flour – Helps firm the texture and boosts protein. You can also use oat flour.
- Ground flaxseed – Acts as a natural binder.
- Mushroom seasoning – For bold umami flavor; dried mushroom powder also works.
- Tamari or soy sauce– Brings saltiness and savoriness. Use GF if needed.
- Dijon mustard – Adds a tangy kick and depth.
- BBQ sauce – Infuses smoky-sweet flavor. Use a WFPB version.
- Miso paste – Boosts that savory umami richness.
- Garlic & onion powder – Classic burger flavors.
- Black pepper – A little spice to bring it all together.
👩🍳DIRECTIONS
To make this vegan ground “beef”, follow these steps:
1️⃣ Soak the soy curls – Add soy curls to a bowl with hot water and 1 tsp bouillon. Let soak for 10 minutes, then drain and squeeze out the excess water.
2️⃣ Pulse the soy curls – In a food processor, pulse a few times until finely chopped (don’t puree — you want texture).
3️⃣ Prep the rest – Finely chop or grate the beets, pulse the walnuts, and measure your remaining ingredients.
4️⃣ Mix everything – In a large bowl, combine soy curls, beets, oats, walnuts, flaxseed, chickpea flour, Dijon, miso, tamari, BBQ sauce, seasonings, and remaining bouillon. Mix well until evenly combined.
5️⃣ Let it rest – Allow the mixture to sit for 5–10 minutes so the flax and oats can absorb moisture and bind everything together.
6️⃣ Cook as crumbles:
• Skillet: Sauté over medium heat for 8–10 minutes, stirring often, until browned and slightly crispy.
• Oven: Bake at 375°F (190°C) for 15–20 minutes on a parchment-lined tray, stirring halfway.
• Air Fryer: Air fry at 375°F (190°C) for 8–10 minutes, shaking halfway.
7️⃣ Use or store – Serve immediately or cool and store for later. (See tips below.)
💡RECIPE TIPS & VARIATIONS
Customize the flavor: Add taco seasoning, Italian herbs, or Asian spices depending on your dish.
Adjust the texture: Pulse less for chunkier bites, more for finer crumbles.
Moisture balance: Too dry? Add 1–2 tsp water or beet liquid. Too wet? Sprinkle more oats or chickpea flour.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months.
❓FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Yes! It tastes even better the next day. Prep a batch and keep it in the fridge for quick meals all week.
Can I freeze this recipe?
Absolutely. Store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
How can I use it?
Use it anywhere you’d usually add ground beef — tacos, burritos, pasta sauce, chili, empanadas, lasagna, or stuffed peppers.
MORE DELICIOUS MEATY RECIPES TO TRY!
📽️WATCH THE STEP-BY-STEP VIDEO!
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🖨️PRINTABLE RECIPE CARD
VEGAN GROUND “BEEF” (OIL AND GLUTEN-FREE, HIGH-PROTEIN)
Equipment
- 1 Food processor
Ingredients
- 1 cup soy curls (60 g)
- ¾ cup hot water (180 ml)
- 2 tsp vegan bouillon powder (divided)
- ½ cup caned beets (90 g, finely chopped or grated)
- ½ cup rolled oats (45 g)
- ⅓ cup raw walnuts (35 g, chopped or pulsed)
- 2 tbsp ground flaxseed
- 2 tbsp chickpea flour (or oat flour)
- 1 tbsp Dijon mustard
- 1 tbsp miso (white or chickpea)
- 1 tbsp tamari (or soy sauce, GF if needed)
- 2 tbsp BBQ sauce (WFPB, oil-free, sugar-free)
- ½ tsp mushroom seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Black pepper to taste
Instructions
- Soak soy curls in hot water and 1 tsp bouillon for 10 minutes. Drain and squeeze out excess liquid.
- Pulse soy curls in a food processor until finely chopped. Grate or finely chop beets. Pulse walnuts.
- In a large bowl, mix soy curls, beets, oats, walnuts, flaxseed, chickpea flour, Dijon, miso, tamari, BBQ sauce, mushroom seasoning, garlic and onion powder, remaining bouillon, and pepper. Stir until combined.
- Let rest 5–10 minutes for the flax and oats to absorb moisture.
- Cook as crumbles: Skillet: Cook over medium heat for 8–10 minutes, stirring often. Oven: Bake at 375°F (190°C) for 15–20 minutes, stirring halfway. Air Fryer: Air fry at 375°F (190°C) for 8–10 minutes, shaking halfway.
- Serve hot or let cool before storing.
Notes
- Add spices to match your favorite cuisine.
- Refrigerate for up to 5 days or freeze for up to 3 months.
Good morning, i’m excited to make this, but I was wondering, if you cook everything you said cook as crumbles?.
🤗 I’m happy you are going to try this recipe. In the cook section, I describe it some method to cook it as crumbles, for other recipes. After mixing everything and letting it rest, you cook the mixture loose in the skillet (or oven/air fryer), breaking it up as it cooks until it looks like ground “beef.”
If you ever want a firmer texture (like patties or a loaf), you can press and shape it, and then cook it (like this recipe https://simpleveganizer.com/the-ultimate-meaty-veggie-burger-patty-oil-free-high-protein/#recipe)—but for tacos, pasta, casseroles, etc., crumbles are the way to go. Hope you love it!