Are you tired of missing out on your favorite comfort foods because they’re not vegan-friendly? Look no further! In this article, we’ll be exploring the world of delicious and satisfying vegan ground beef recipes that are sure to satisfy even the most devoted meat-eaters. From tacos to shepherd’s pie, chili to lasagna, these 20 savory vegan ground beef recipes will show you that going plant-based doesn’t have to mean sacrificing flavor or variety.
From classic dishes like Vegan Ground Beef Tacos with Avocado Lime Crema and Spicy Vegan Ground Beef Stuffed Bell Peppers, to innovative twists like Vegan Ground Beef and Mushroom Bolognese and Vegan Ground Beef Nachos with Cashew Cheese, we’ve got something for everyone. So whether you’re a seasoned vegan or just starting out on your plant-based journey, get ready to discover new favorite dishes that will make you wonder how you ever lived without them.
Vegan Ground Beef Tacos with Avocado Lime Crema
Vegan Ground Beef Tacos with Avocado Lime Crema: A flavorful and satisfying plant-based twist on traditional tacos.
Ingredients:
– 1 cup cooked lentils, cooled
– 1/2 cup oats
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas
– Avocado Lime Crema ingredients below
Instructions:
1. In a medium bowl, combine lentils, oats, chili powder, cumin, paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cooked lentil mixture to the skillet; cook, breaking up with a spoon, until well combined and slightly browned, about 5-6 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Avocado Lime Crema:
– 3 ripe avocados, peeled and pitted
– 1/2 lime, juiced
– 1 tablespoon olive oil
– Salt to taste
Mash avocado with lime juice, salt, and olive oil. Serve crema on tacos along with the vegan ground beef.
Cooking Time: About 20-25 minutes.
Spicy Vegan Ground Beef Stuffed Bell Peppers
Add a twist to traditional stuffed bell peppers with this flavorful vegan ground beef alternative. This spicy and savory recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked vegan ground “beef” (such as textured vegetable protein or seitan)
– 1/2 cup cooked brown rice
– 1/2 cup black beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, cook vegan ground “beef” over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add cooked rice, black beans, chili powder, cumin, paprika, salt, and pepper to the skillet. Cook for 2-3 minutes or until heated through.
5. Stuff each bell pepper with the vegan ground “beef” mixture, filling to the top.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 30 minutes
Vegan Ground Beef and Mushroom Bolognese
This hearty vegan bolognese is a game-changer for pasta lovers, featuring a rich and meaty sauce made with plant-based ground beef and sautéed mushrooms. Serve it over your favorite spaghetti or pappardelle for a satisfying and comforting meal.
Ingredients:
– 1 cup vegan ground beef (such as Beyond Meat or Upton’s Naturals)
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup red wine (optional)
– 1 tablespoon olive oil
Instructions:
1. Cook the vegan ground beef according to package instructions, breaking it up into small pieces as it cooks.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and minced garlic; cook until the mushrooms release their moisture and start to brown, about 5-6 minutes.
4. Add the cooked vegan ground beef, crushed tomatoes, tomato paste, oregano, salt, and pepper. Stir well to combine.
5. Bring the sauce to a simmer and let cook for 10-15 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened slightly.
6. Taste and adjust seasoning as needed. If using red wine, add it during the last 5 minutes of cooking.
Cooking Time: 20-25 minutes
Vegan Ground Beef Shepherd’s Pie with Mashed Cauliflower
A plant-based twist on a classic comfort food dish, this vegan shepherd’s pie is made with savory “ground beef” and topped with creamy mashed cauliflower.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups mixed mushrooms (such as cremini and shiitake), sliced
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 2 heads of cauliflower
– 1/4 cup non-dairy milk (such as soy or almond)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the lentils mixture over medium heat until browned.
3. Add onion, garlic, mushrooms, vegetable broth, and olive oil. Simmer for 5 minutes.
4. Meanwhile, steam cauliflower until tender. Mash with non-dairy milk and season with salt and pepper.
5. Assemble the shepherd’s pie by spreading the lentil mixture in a 9×13 inch baking dish, topped with mashed cauliflower.
6. Bake for 25-30 minutes or until golden brown.
Vegan Ground Beef Sloppy Joes with Tangy BBQ Sauce
A twist on a classic comfort food dish, this vegan version of sloppy joes is packed with flavor and texture. Made with plant-based ground “beef” and tangy BBQ sauce, this recipe is perfect for a quick and easy weeknight dinner.
Ingredients:
– 1 cup vegan ground beef (such as Beyond Meat or Impossible Foods)
– 1/2 cup onion, finely chopped
– 1/2 cup bell pepper, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 tablespoon vegan Worcestershire sauce
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup tangy BBQ sauce (homemade or store-bought)
Instructions:
1. Brown the vegan ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion, bell pepper, and garlic to the skillet and cook until the vegetables are tender.
3. Stir in the tomato paste, Worcestershire sauce, smoked paprika, cayenne pepper, salt, and black pepper.
4. Simmer the mixture for 5-7 minutes or until the flavors have melded together.
5. Serve the sloppy joes on a bun with your favorite toppings, such as shredded lettuce, diced tomatoes, and pickles.
Cooking Time: 15-20 minutes
Vegan Ground Beef Nachos with Cashew Cheese
Vegan Ground Beef Nachos with Cashew Cheese Recipe
Get ready to experience a game-changing twist on classic nachos! This recipe combines flavorful vegan “ground beef” with creamy cashew cheese and crunchy tortilla chips, all in one delicious dish.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 8-10 corn tortilla chips
– 1 cup cashew cheese (see below for recipe)
– Optional toppings: diced onions, bell peppers, jalapeños, cilantro, or sliced black olives
Cashew Cheese Recipe:
– 1 cup soaked cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mash cooked black beans using a fork or potato masher.
3. Add breadcrumbs, olive oil, smoked paprika, garlic powder, salt, and pepper to the bowl. Mix well.
4. Arrange tortilla chips on a baking sheet.
5. Spoon “ground beef” mixture over tortilla chips, leaving a small border around edges.
6. Bake for 10-12 minutes or until heated through.
7. Spread cashew cheese over nachos and return to oven for an additional 2-3 minutes.
8. Remove from oven and top with your desired toppings.
Cooking Time: 15-17 minutes
Vegan Ground Beef and Lentil Chili
A hearty and comforting chili recipe that’s perfect for a cold winter night, this vegan ground beef and lentil chili is a game-changer. With the combination of flavorful lentils, rich tomato sauce, and savory spices, you’ll be hooked from the first bite.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1/4 cup nutritional yeast
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can (14.5 oz) crushed tomatoes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine cooked lentils, oats, nutritional yeast, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
3. Heat olive oil in a large Dutch oven over medium-high heat. Add onion, garlic, and red bell pepper; cook until softened.
4. Add the lentil mixture to the pot and stir well.
5. Pour in vegetable broth and crushed tomatoes; bring to a simmer.
6. Reduce heat to low and let chili cook for 30-40 minutes or until flavors have melded together. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Vegan Ground Beef Stuffed Zucchini Boats
A flavorful twist on traditional stuffed zucchinis, this recipe uses a vegan ground beef alternative and a blend of aromatic spices to create a satisfying main dish.
Ingredients:
– 2 medium zucchinis
– 1 cup vegan ground beef (such as Beyond Meat or Upton’s Naturals)
– 1 onion, finely chopped
– 1 bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: shredded vegan cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out insides, leaving a shell.
3. In a large skillet, cook vegan ground beef over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add onion, bell pepper, and garlic to the skillet; cook until vegetables are tender.
5. Stuff each zucchini boat with the meat mixture, dividing evenly among the four boats.
6. Place zucchinis on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with paprika.
7. Bake for 25-30 minutes or until zucchinis are tender.
Cooking Time: 25-30 minutes
Vegan Ground Beef and Quinoa Stuffed Cabbage Rolls
Transform traditional cabbage rolls with a plant-based twist using vegan ground beef and quinoa filling. This hearty dish is perfect for a comforting meal or as a great option for a dinner party.
Ingredients:
– 1 head of cabbage, cored and outer leaves removed
– 1 cup cooked quinoa
– 1/2 cup vegan ground beef (such as Beyond Meat or homemade)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup tomato sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the vegan ground beef, garlic, paprika, salt, and pepper. Cook until the mixture is browned, breaking up any clumps.
4. Stir in the cooked quinoa and mix well.
5. Remove the cabbage leaves from their stem end and blanch in boiling water for 30 seconds to make them pliable.
6. Place a spoonful of the quinoa filling onto the center of each leaf, then roll up the cabbage tightly. Place seam-side down in a baking dish.
7. Pour the tomato sauce over the rolls and cover with foil.
8. Bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 25-30 minutes
Vegan Ground Beef Empanadas with Chimichurri
Vegan Ground Beef Empanadas with Chimichurri: A twist on traditional empanadas, these savory pastries are filled with a flavorful vegan ground beef substitute and served with a tangy Argentinean-inspired chimichurri sauce.
Ingredients:
– 1 package of vegan ground beef substitute (such as Beyond Meat or Upton’s Naturals)
– 2 cups all-purpose flour
– 1/4 cup vegetable oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon baking powder
– 1 egg replacement (such as flaxseed or chia seed)
– Chimichurri sauce ingredients: 1/2 cup fresh parsley, 1/4 cup fresh oregano, 2 cloves garlic, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, vegetable oil, salt, black pepper, and baking powder.
3. Gradually add the egg replacement and mix until a dough forms.
4. Divide the dough into 8-10 equal pieces and roll each into a ball.
5. Flatten each ball into a disk shape and place about 1 tablespoon of vegan ground beef substitute in the center.
6. Fold the empanada in half and press edges to seal.
7. Brush tops with water and bake for 20-25 minutes, or until golden brown.
Chimichurri Sauce:
1. Combine parsley, oregano, garlic, red wine vinegar, and olive oil in a bowl.
2. Season with salt and pepper to taste.
3. Serve empanadas with chimichurri sauce on the side.
Cooking Time: 20-25 minutes
Vegan Ground Beef Lettuce Wraps with Peanut Sauce
Transform classic lettuce wraps into a satisfying vegan meal with this flavorful and easy-to-make recipe.
Ingredients:
– 1 cup cooked lentils or textured vegetable protein (TVP)
– 2 tablespoons soy sauce
– 2 tablespoons tomato paste
– 2 cloves garlic, minced
– 1 tablespoon maple syrup
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 lettuce leaves
– Peanut sauce (see below)
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
Instructions:
1. In a medium bowl, combine cooked lentils or TVP, soy sauce, tomato paste, garlic, maple syrup, paprika, salt, and pepper. Mix well.
2. Divide the mixture into four equal portions and shape each portion into a patty.
3. Warm the patties in a non-stick skillet over medium heat for about 5-7 minutes or until lightly browned on both sides.
4. Assemble wraps by placing a warmed patty onto a lettuce leaf, followed by your favorite toppings (e.g., avocado, bell peppers).
5. Drizzle with Peanut Sauce and enjoy!
Cooking Time: About 15-20 minutes
Vegan Ground Beef and Sweet Potato Hash
A hearty and flavorful breakfast or brunch option that combines the savory taste of vegan ground beef with the natural sweetness of sweet potatoes. This dish is perfect for a weekend morning or a quick weeknight meal.
Ingredients:
– 1 cup vegan ground beef (such as Beyond Meat or homemade)
– 2 large sweet potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the vegan ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the sweet potatoes to the skillet and stir to combine with the onion mixture. Cook for 5 minutes.
5. Transfer the skillet contents to a baking dish and bake for 25-30 minutes, or until the sweet potatoes are tender and lightly browned.
Cooking Time: 35-40 minutes
Vegan Ground Beef Meatballs in Marinara Sauce
This recipe transforms traditional meatball flavors into a plant-based delight, perfect for pasta dishes, subs, or as an appetizer. A blend of hearty lentils and aromatic spices creates a convincing ground “beef” texture.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1/4 cup breadcrumbs
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 jar marinara sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lentils, oats, breadcrumbs, tomato paste, oregano, smoked paprika, salt, and pepper.
3. Mix well until all ingredients are fully incorporated.
4. Using your hands, shape the mixture into small meatballs (about 1-inch/2.5 cm in diameter).
5. Place meatballs on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 15-20 minutes or until lightly browned.
6. Remove from oven and place in marinara sauce. Simmer for an additional 10-15 minutes to coat the meatballs evenly.
Cooking Time: 25-35 minutes
Vegan Ground Beef and Black Bean Enchiladas
Vegan Ground Beef and Black Bean Enchiladas Recipe
Summary: A flavorful and satisfying vegan twist on traditional enchiladas, featuring a mix of sautéed ground beef alternatives and black beans, wrapped in tortillas and smothered in a rich tomato-based sauce.
Ingredients:
– 1 cup vegan ground beef alternative (such as textured vegetable protein or seitan)
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can enchilada sauce (make sure it’s vegan)
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook the vegan ground beef alternative according to package instructions. Set aside.
3. In a large skillet, heat the olive oil over medium-high. Add the onion, garlic, and red bell pepper. Cook until tender, about 5 minutes.
4. Add the cooked black beans and vegan ground beef alternative to the skillet. Stir to combine.
5. In a separate saucepan, warm the enchilada sauce over low heat.
6. To assemble the enchiladas, dip each tortilla in the warmed enchilada sauce, then fill with the black bean mixture. Roll up and place seam-side down in a baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with nutritional yeast.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Vegan Ground Beef Gyros with Tzatziki Sauce
This recipe is a game-changer for vegans and non-vegans alike, offering a flavorful and satisfying alternative to traditional gyros. By using a plant-based ground “beef” and creamy tzatziki sauce, you’ll be transported to the Mediterranean without sacrificing your values.
Ingredients:
– 1 package vegan ground “beef” (such as Beyond Meat or Impossible Foods)
– 4-6 pita breads
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Tzatziki sauce (store-bought or homemade, recipe below)
– Optional toppings: diced cucumber, tomato, red onion, pickled turnips
Instructions:
1. Preheat a skillet over medium-high heat. Add the vegan ground “beef” and cook until browned, breaking up with a spoon as it cooks.
2. Add the chopped onion, bell pepper, and garlic to the skillet and cook until the vegetables are softened.
3. Warm the pita breads by wrapping them in foil and heating in the oven for 5-7 minutes.
4. Assemble the gyros by spooning the “beef” mixture onto the pita breads and topping with tzatziki sauce and optional toppings.
Tzatziki Sauce Recipe (optional):
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Vegan Ground Beef and Spinach Lasagna
A plant-based twist on the classic Italian dish, this vegan lasagna combines savory ground beef substitute with wilted spinach and layers of pasta, cheese, and sauce.
Ingredients:
– 1 package vegan ground beef (such as Beyond Meat or Upton’s Naturals)
– 1 cup frozen spinach, thawed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 8 lasagna noodles
– 1 cup vegan ricotta cheese (such as cashew-based or soy-based)
– 1 cup shredded vegan mozzarella cheese (such as Daiya or Follow Your Heart)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, cook the vegan ground beef over medium-high heat, breaking up with a spoon until browned and crispy.
4. Add chopped onion and minced garlic to the skillet and cook until softened.
5. Stir in marinara sauce and bring to a simmer.
6. In a separate bowl, combine thawed spinach and vegan ricotta cheese.
7. Assemble lasagna by spreading a layer of sauce on the bottom, followed by noodles, vegan ground beef mixture, spinach-ricotta cheese mixture, and shredded mozzarella cheese.
8. Repeat layers two more times, finishing with a layer of cheese on top.
9. Bake for 30 minutes or until hot and bubbly.
Cooking Time: 30 minutes
Vegan Ground Beef Stuffed Portobello Mushrooms
Satisfy your cravings with this savory and umami-packed recipe that combines the earthiness of portobello mushrooms with a vegan twist. This dish is perfect for a quick weeknight dinner or as an impressive addition to your next gathering.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 cup vegan ground beef (such as Beyond Meat or homemade)
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded vegan mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan over medium heat, cook the vegan ground beef until browned, breaking it up with a spoon as it cooks.
3. Add breadcrumbs, parsley, garlic, and olive oil to the pan; stir until combined.
4. Stuff each mushroom cap with the beef mixture, dividing evenly among the four mushrooms.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. If using cheese, sprinkle on top of each mushroom.
7. Bake for 20-25 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 20-25 minutes
Vegan Ground Beef and Rice Stuffed Peppers
These vibrant peppers are filled with a savory blend of plant-based “ground beef” made from mushrooms, rice, and spices. Perfect for a weeknight dinner or a special occasion, this recipe is easy to make and packed with flavor.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked brown rice
– 1/2 cup vegan ground “beef” (made from mushrooms, oats, and spices)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: nutritional yeast for an cheesy flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, sauté the onion and garlic until softened. Add the vegan ground “beef” and cook until heated through.
4. Stir in cooked rice, paprika, salt, and pepper.
5. Stuff each pepper with the mixture, filling to the top.
6. Place peppers in a baking dish and drizzle with olive oil.
7. Bake for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Vegan Ground Beef Korean Bibimbap
Vegan Ground Beef Korean Bibimbap Recipe
This recipe combines the flavors of Korea with a plant-based twist on traditional ground beef, served over a bed of nutritious rice and an assortment of colorful vegetables. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 cup vegan ground “beef” (such as Beyond Meat or homemade)
– 2 tablespoons sesame oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 1 cup zucchini noodles
– 1/4 cup soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon Gochujang
– Salt and pepper to taste
– 2 cups cooked white rice
– Assorted vegetables (such as bean sprouts, shredded carrots, chopped bell peppers) for garnish
Instructions:
1. Cook the vegan ground “beef” according to package instructions.
2. Heat sesame oil in a pan over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mushrooms; cook until tender, about 5 minutes.
4. Stir in soy sauce, rice vinegar, Gochujang, salt, and pepper.
5. Serve cooked vegan ground “beef” over cooked white rice, with an assortment of vegetables on top.
Cooking Time: 20-25 minutes
Vegan Ground Beef and Chickpea Kofta Skewers
Elevate your vegan BBQ game with these flavorful koftas, packed with the power of chickpeas and the richness of vegan ground beef.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup vegan ground “beef” (such as Beyond Meat or homemade)
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 10-12 wooden skewers
– Olive oil for brushing
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine chickpeas, vegan ground “beef,” breadcrumbs, garlic, lemon juice, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Divide mixture into 10-12 portions. Shape each portion into a ball and then flatten slightly onto skewer.
4. Brush skewers lightly with olive oil.
5. Grill for 8-10 minutes per side, or until golden brown and cooked through.
Cooking Time: 16-20 minutes
Summary
Get ready to indulge in a world of savory vegan delights with these 20 mouthwatering recipes featuring ground beef alternatives. From classic tacos and sloppy joes to innovative stuffed peppers and empanadas, there’s something for everyone. Discover how to make vegan versions of beloved dishes like chili, lasagna, and meatball subs, all made possible by clever plant-based substitutes. Whether you’re a seasoned vegan or just looking to mix things up, these recipes will satisfy your cravings and inspire your culinary creativity.
