Veggie Ground Beef
This veggie ground beef is the absolute best! It is made with carrots and crispy tofu and blended with herbs and spices to make you forget that you ever wanted the real deal. Cut the calories, saturated fat, and cholesterol out but keep the protein and fiber. Sounds like a win!
Where’s The Beef?
Where is the beef? Not here. I don’t need it. I don’t even crave it. I never thought I would say that. You see, I have always been a meat and potatoes girl. After first going plant based, I felt like I missed the savory taste of meat, wether it was beef or chicken. I tried all of the faux meats out there and nothing compared. Well in my opinion. Nothing still does. The closest you can get to the taste is Impossible or Beyond Beef. Those can get you to a similar taste and texture but those don’t particularly feel “natural” enough for me.
Here’s the truth. Get over meat. What I mean by that, is get past the old science that says you need it for breakfast, lunch, dinner, and in between. You do not. If you wish to eat meat, a small amount can be beneficial. However, meat is not necessary to thrive. Animal based protein is packaged with all of the essential amino acids, so that is good. But in that same package comes saturated fat and cholesterol. Plants do not contain all the essential amino acids (except quinoa which does), but when you eat a variety of plant foods you can easily get them, as well as protein. Plant protein is packaged with some amino acids, but in THAT same package comes fiber. See the difference? Let me break it down some more for you.
The Science
There are several potential benefits to consuming plant protein:
- May promote weight loss: Some plant proteins, like beans and lentils, are high in fiber, which can help you feel fuller for longer and may support weight loss efforts.
- May reduce the risk of certain chronic diseases: Plant protein sources, particularly those that are high in fiber and other beneficial plant compounds, may be associated with a reduced risk of chronic conditions such as heart disease, diabetes, and certain types of cancer.
- May be more sustainable: Plant protein production typically requires fewer resources and has a lower environmental impact compared to animal protein production.
- May be more accessible and affordable: Plant protein sources are often less expensive and more widely available compared to animal protein sources, particularly in some parts of the world.
It’s important to note that not all plant protein sources are created equal, and it’s important to choose sources that are nutrient-dense and not heavily processed. It may also be necessary to combine different plant protein sources in order to get a complete protein, as some plant proteins are lower in certain essential amino acids compared to animal protein.
The science is simple. Like Michael Pollan said: “Eat food. Not too much. Mostly plants.”
Now, lets get to the recipe.
What Does Veggie Ground Beef Taste Like?
The most common question is: “Does it taste like ground beef?” The simple answer is no. I have learned with plant based eating, to stop trying to find things that taste exactly like my old standard American diet, and to just embrace the new taste.
When I say new taste, I do not mean that in a bad way. This veggie ground beef is actually delicious. It has a satisfyingly savory taste with a texture that is similar to ground beef. When you use it in place of ground beef in, say, tacos, it does not have the same taste, but it gives you the same satisfaction. I hope that makes sense. If it doesn’t, try it and see for yourself. Then let me know what you think.
Veggie Ground Beef. Yeah, It’s A Thing.
Like I said above, I am not a fan of all of the imitation meats on the market today. Some are better than others, but they are still a processed food, and for that reason…I’m out. Mostly. In some cases, if you are able to eat them with other whole plant foods and they are not the focus, then they don’t do much harm. If they are helping you transition to a more plant based diet, then they are doing good!
I have tried many recipes for plant based meat, some made with beans, some made with TVP (textured vegetable protein), and the very popular walnut ground beef. They are ok, (though I wasn’t a fan of the walnut meat…..just my opinion.).
It wasn’t until I came across THIS VIDEO FROM SAUCE STACHE that used carrots to make ground beef that I was inspired. I liked how he roasted the carrots to give them a chewy consistency which made them feel more like meat in the mouth. He also used cocoa powder in the spice mixture which intrigued me.
I got to work in my “test kitchen” haha, and came up with a recipe that I feel is perfect. Adapted from Sauce Stache (thank you) and some tweaking to my tastes, my favorite veggie ground was born. Below you will see my instructional video on how to make it. Check out the recipe and make some today!
How To Store Veggie Ground Beef
Place the mixture in an airtight container and store in the refrigerator for up to 10 days. I like to make a big batch and use it throughout the week. You can freeze it too! Place cooled mixture into a freezer ziplock and freeze for up to 3 months. To defrost, simply place in the refrigerator for a few hours before cooking. You could even cook from frozen if sautéing or baking in a casserole.
Veggie Ground Beef
Ingredients
Spice Mixture
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon steak seasoning
- 1 teaspoon celery salt
- ½ teaspoon cocoa powder
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon monk fruit sugar
- 1 teaspoon flour
- ¼ teaspoon tapioca flour
For The Meat Mixture
- 1 block extra firm tofu
- 2 Tbsp soy sauce
- 1 teaspoon olive oil
- 1 lb carrots (4-5 medium)
- 1 clove garlic
- ¾ cup yellow onion
- ½ cup cilantro
- 1 Tbsp red miso paste
- 1 Tbsp vegan Worcestershire sauce
- 1-2 Tbsp water
Instructions
Make The Crispy Tofu
- Preheat oven to 400°F
- Squeeze a block of tofu with paper towels to remove excess water.
- Crumble tofu into a large bowl until it resembles ground beef crumbles.
- Stir in olive oil and soy sauce until coated.
- On a parchment lined baking sheet, spread tofu crumbles out evenly.
- Lightly spray with olive oil.
- Bake at 400° F for 45 minutes stirring every now and then. Check often as oven times may vary. You want it to be golden brown and crispy looking.
Make The Spice Mixture
- Add all spice ingredients to a small bowl and whisk together. Set aside.
Make Carrots and Chop Vegetables and Herbs
- Peel and rough chop into large chunks, 4-5 medium carrots.
- Place them in a bowl and coat with about 1 Tbsp soy sauce.
- Spread carrots on a lined baking sheet and place in the oven with the tofu.
- Bake the carrots at 400°F for 15-20 minutes.
- Remove from oven and set aside to cool.
- Chop onion and cilantro.
- In a food processor, place half of the cooled carrots, half of the onion, the garlic clove, and half of the cilantro.
- Pulse until veggies are semi finely chopped and they resemble ground beef crumbles. Place this first half of veggie crumbles into a large sauté pan.
- Place the remainder of carrots, onions, and cilantro in the food processor and pulse until very finely chopped. Pulse the second batch slightly longer than the first.
- Add this batch to the sauté pan.
Make The Veggie Ground
- Stir the veggie mixture over medium heat for about a minute. Add the spice mixture and continue stirring for another minute.
- Add the crispy tofu and continue stirring until well combined.
- Pour in the Worcestershire sauce and the water and cook for two more minutes, scraping up any bits from the bottom of the pan.
- Add in the miso paste and continue stirring until everything is combined and mixture is slightly thick yet crumbly.
Nutrition
