VEGAN GROUND “BEEF” (OIL AND GLUTEN-FREE, HIGH-PROTEIN)
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!
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.