Ground beef is a nearly universal staple ingredient that does a lot of heavy lifting. Foundational for countless comfort foods and macro-conscious meals alike, it’s the heart and soul of sauces, soups, tacos, casseroles, and so much more. Something of a culinary chameleon, it moves fluidly between cuisines and cooking styles, anchoring dishes with richness and texture, whether it’s merely playing a supporting role or taking center stage. That’s exactly what makes it such a challenge to replace.
DIY, Don’t Buy
Many plant-based alternatives come with a price tag that makes the average Taco Tuesday feel like a splurge. Homemade versions can have wildly varying results, veering from mushy to rubbery to gritty with little warning based on glowing recipe reviews. All we want are simple ingredients, easy prep, an undeniably meaty flavor, toothsome chew, and a solid dose of protein. Is that so much to ask? I didn’t think so, which is why I took matters into my own hands.
Where’s The Beef?
Powered by Naked Pea protein powder and vital wheat gluten, this recipe transforms a handful of pantry staples into remarkably hearty vegan ground beef crumbles with an impressive nutritional profile. Nutritional yeast layers in savory depth, while mushroom broth, soy sauce, ketchup, and vegan Worcestershire sauce create a rich umami backbone that tastes far greater than the sum of its parts. Finally, a touch of beet powder provides subtle color, helping the finished crumbles look as robust as they taste. In a matter of minutes and minimal prep, they’re ready to step into virtually any role traditionally reserved for ground meat.
Everyday Essentials
Since first developing this foolproof formula, I’ve made sure I have a batch on hand at all times. It freezes beautifully and comes in clutch when throwing together a quick meal. Given the infinite number of ways you can use it, you could very well eat it everyday without getting bored, or even once repeating a recipe. Craving a giant bubbling vat of chili? Want a quick quesadilla after midnight? Feeding the fam on a budget? These crumbles rise to every occasion.
- Soups and stews: Yes, you can make one mean chili, with or without beans, thanks to this mega meaty groundwork. Brothier bowls are just as satisfying, including beef and barley soup, Italian wedding soup, and minestrone soup, just for starters.
- Mexican Meals: Tacos, burritos, enchiladas, nachos, and quesadillas are a natural fit for these protein powerhouses. Seasoned with cumin, chili powder, smoked paprika, garlic, and a few hot chilies, no one would know there’s zero animal meat involved.
- Pasta and sauces: From your generic ragu to hearty Bolognese, this is your new BBF (that’s Best Beef Friend, thank you very much). Don’t forget about meat lasagna, ravioli, stuffed shells, baked ziti, and even stroganoff.
- Salads and grain bowls: Even a simple greens-and-protein combo becomes a full meal with the right toppings. Cheeseburger salads are a favorite of mine, but for something warmer, you can always make Chipotle bowls at home with seasoned rice, beans, salsa, and guacamole. I’ve used it to make an amazing soboro donburi that I plan to repeat very soon, too.
- Casseroles: Anything goes in the cozy, slightly chaotic world of casseroles, where everything gets baked together and somehow benefits for it. Think shepherd’s pie, tater tot hot dish, tamale pie, upgraded green bean casserole, or anything involving a layer of melted vegan cheese.
- Stuffed Vegetables: Bell peppers, zucchinis, tomatoes, eggplant, baked potatoes, mushrooms, cabbage; anything that can be hollowed out or turned into an edible wrapper can become a prime protein delivery system.
- Bread, buns, and pockets: It’s hard to contain so much deliciousness, but you can still try by making sloppy joes, pita pockets, steamed buns, lettuce wraps, and even calzones or empanadas if you’re going all-out. Dumplings, be it wontons or gyoza, steamed or pan-fried, fit right in as another way to wrap everything up into a satisfying bite-sized package.
High Protein Whole Foods
Built with flavor and texture as the primary goals, these crumbles still pull impressive numbers when it comes to nutrition. Namely, 33 grams of protein per serving or 133 grams for the whole batch, and that’s before adding them to whatever meal you’re making. They’re already doing the bulk of the work on their own before veggies and grains enter the picture. You can also expect 2.5 grams of fiber per serving, which, while unimpressive on its own, is 2.5 grams more than conventional meat.
Beyond the Package
Store-bought meat alternatives certainly have their place, but with just a bit more planning and preparation, we can do better. Naked Pea makes that process remarkably simple. Its neutral flavor and substantial protein content provide the backbone needed to create the most beefy meatless grounds to have ever graced your plate, without requiring a chemistry degree.
The most useful ingredient in your kitchen is one that helps inspire dozens more dishes. Ground meat fits that bill and this lookalike behaves in exactly the same way. Macro goals to meet? Many mouths to feed? Your dinner destiny is in your hands.
High-Protein Vegan Ground Beef
Make your own hearty, beefy, and healthy vegan ground meat from scratch! Browned in a skillet and seasoned to taste, they work beautifully in tacos, pasta sauces, chili, casseroles, and anywhere you'd normally reach for ground beef.
Ingredients
- 1 Cup Naked Pea Protein Powder
- 1/2 Cup Vital Wheat Gluten
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Beet Powder*
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Ground Black Pepper
- 3/4 Cup Mushroom Broth
- 3 Tablespoons Neutral Oil, Divided
- 1 Tablespoon Ketchup
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Vegan Worcestershire Sauce**
Instructions
- In a large bowl, whisk together the pea protein, wheat gluten, nutritional yeast, beet powder, onion powder, garlic powder, paprika, and pepper. Make sure everything is well combined.
- In a separate bowl, add the mushroom broth, 1 tablespoon oil, ketchup, soy sauce, and Worcestershire sauce. Pour the liquid ingredients into the bowl and dry and stir thoroughly. You should end up with a crumbly mixture, sort of like a streusel topping.
- Set a medium skillet over medium heat. Add the remaining oil and once shimmering, add the crumbles. Sauté for 8 - 10 minutes, stirring periodically, until browned all over. If not using immediately, let cool completely and store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 6 months.
Notes
*Though technically optional, for color, the beet powder does add a nice subtle earthiness. You can omit if you must.
**If you can't find vegan Worcestershire sauce, you can substitute liquid aminos or more soy sauce instead.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 270Total Fat: 13gSaturated Fat: 1gUnsaturated Fat: 12gCholesterol: 0mgSodium: 515mgCarbohydrates: 6gFiber: 2.5gSugar: 2gProtein: 33g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.