Homemade Vegan Ground Beef: A Simple and Delicious Recipe

Looking for a healthy and delicious alternative to ground beef? This easy DIY vegan ground beef recipe is packed with protein, free of grains, gluten, soy, and nuts, making it a perfect choice for various dietary needs. It’s incredibly versatile and can be used in countless recipes. A single batch makes approximately 3 pounds of vegan ground beef.

This journey began with a simple burger idea, but it quickly evolved into something much bigger: a truly versatile vegan substitute for ground beef. Prepare to be amazed by its adaptability!

Versatile Uses for Plant-Based Ground Beef

Our homemade vegan ground beef is a fantastic meat substitute that seamlessly integrates into your favorite dishes. From classic comfort food to exciting new creations, the possibilities are endless.

1. Sautéed Vegan Ground Beef

Simply brown the vegan ground beef in a skillet to create a delicious base for various dishes. Use it in casseroles, vegan tacos (season with cumin, chili powder, and oregano for authentic vegan taco meat), sloppy Joe mix, or your favorite spaghetti sauce/pasta sauce. The possibilities are endless!

2. Vegan Meatballs

Shape the mixture into delicious vegan meatballs! Bake them until golden brown and serve with your favorite sauce or enjoy them in a hearty pasta dish.

3. Hearty Vegan Meatloaf

Embrace the classic comfort of the 1950s and create a delicious vegan meatloaf. Serve it with a generous helping of mashed potatoes for a truly satisfying meal.

4. Flavorful Vegan Burgers

And, of course, you can’t go wrong with making some delicious vegan burgers! Grill them, pan-fry them, or bake them – the choice is yours. Top with your favorite burger fixings for a truly satisfying meal.

Feel free to experiment with additional seasonings to customize your vegan ground beef to your liking. Add herbs, spices, hot sauce, or anything else that suits your fancy. Season it just as you would regular ground beef.

The Nutritional Advantages of Vegan Ground Beef

Besides being economical and easy to prepare, this vegan ground beef offers a plethora of nutritional benefits:

High Protein: Contains 12.4 g of protein per 1/4 pound serving, essential for muscle building and overall health.
Vegan: Suitable for vegan diets as it’s completely free of eggs and dairy products.
Soy-Free: Contains no tofu, soy sauce, or TVP, making it an excellent choice for those with soy sensitivities.
Grain-Free: Perfect for those avoiding grains in their diet.
Oil-Free: No added fats, promoting heart health.
Nut-Free: Suitable for individuals with nut allergies as it contains no walnuts, cashews, or almonds.
Gluten-Free: Safe for those with gluten intolerance or celiac disease.
High Fiber: Boasts 12.7 g of fiber per 1/4 pound serving, aiding digestion and promoting gut health.

Ingredients for Homemade Vegan Ground Beef

Exact ingredient amounts are listed in the recipe card at the end of this post. Toggle between US Customary (volume) and Metric (weights) for your preferred measurement method.

The ingredients in this vegan ground beef recipe are common and affordable:

Uncooked lentils (brown or green work best)
Canned beets
Onion
Flaxseed meal
Coconut flour
Mushrooms
Seasonings (garlic powder, smoked paprika, salt, and black pepper)
Nutritional yeast

Nutritional yeast provides a delicious umami flavor, along with added protein and B vitamins. If you can’t consume yeast, simply omit it (see recipe notes for adjustments).

Step-by-Step Instructions

Full instructions are also located in the recipe card below.

Making this vegan ground beef substitute is straightforward. Follow these simple steps:

Step One: Prepare the Lentils

In a saucepan, cook the lentils with enough water to cover them by at least 1 inch (2.5 cm). Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. The lentils should be plumped and mostly soft, but still have some bite. Rinse and drain the lentils thoroughly.

Step Two: Pulse the Lentils

Transfer the lentils to a food processor and pulse (do not puree) until finely chopped, leaving a few irregular pieces for texture. Scrape the chopped lentils into a large bowl (no need to clean the food processor).

Step Three: Prepare the Vegetables

Add the mushrooms and onion to the food processor bowl. Before adding the beets, press them between layers of paper towels to remove as much excess moisture as possible.

Step Four: Combine the Ingredients

Add the blotted beets to the food processor and pulse all the vegetables until you have a very finely chopped, uniform mixture, but not a puree. Stop several times to scrape the bottom and sides of the bowl. Add the vegetable mixture to the bowl of lentils, along with the remaining ingredients.

Taste the mixture and adjust the seasonings to your preference.

I’ve selected a blend of flavors and spices (nutritional yeast, garlic powder, smoked paprika, salt, and pepper) that enhance the umami profile of the “meat” while maintaining a relatively neutral flavor. However, feel free to customize the flavors based on your taste and the recipe you intend to use it in.

The moisture content of vegetables can vary, so adjust the flaxseed meal and coconut flour as needed. The vegan ground beef should be moist but not wet, and it should hold together easily when formed into a small ball or patty.

Here’s what the mixture looks like in its “raw” form:

Oil-Free Option or Add Your Own Fat

This recipe is naturally oil-free! You can keep it that way or add the amount of fat you desire for your specific recipe. For instance, I often brown the vegan ground beef (1 pound/454 g) in 1 or 2 tablespoons of oil, or add the same amount when making burgers, meatballs, or meatloaf. It’s entirely up to you!

Use the vegan ground beef immediately, refrigerate it for several days, or freeze it for future use! I recommend dividing the mixture into 1-pound or half-pound packages.

One more thing to note: The vegan ground beef will darken slightly (becoming even more “meaty” in appearance) after being refrigerated for a few days or after freezing and thawing. Here’s the same mixture after 1 day:

Enjoy creating delicious and healthy meals with your homemade vegan ground beef!

More Delicious Plant-Based Meat Recipes

Vegan Oat Mushroom Ground Beef
3-Ingredient Almond Flour Vegetable Nuggets
Mushroom Almond Flour Ground Beef (2 ingredients)
Vegan Lentil Taco Meat
Lentil & Mushroom Meatballs
Lentil & Vegetable Kefta
Grain-Free Lentil Loaf

Vegan Ground Beef Recipe

Ingredients:

2 cups (400g) uncooked brown lentils, rinsed and drained
1 (15 oz/425g) can whole or sliced beets, drained
6 oz (170g) white mushrooms, quartered
1 small onion (about 5 oz/142g), trimmed and cut into chunks
1/2 cup (40g) nutritional yeast
1/3 cup (37g) coconut flour
1/4 cup (26g) flaxseed meal
2 teaspoons garlic powder
1 1/4 teaspoons smoked paprika
1 1/2 teaspoons fine sea salt, to taste
3/4 teaspoon freshly cracked pepper, to taste

Instructions:

Cook lentils in water for 10 minutes, drain and rinse.
Pulse lentils in a food processor until finely chopped.
Process mushrooms, onions and beets in food processor until finely chopped.
Combine all ingredients in a bowl and mix well. Season to taste.

Notes:

Store in airtight container in refrigerator for 2 days or freezer for up to 6 months. For browning: Cook 1/2 or 1 pound in a large nonstick skillet (optional: add oil to skillet) over medium/medium-high heat for 5 to 6 minutes until browned. See full post for more details

Nutrition:

Serving: 1/4 lb (114 g), Calories: 180kcal, Carbohydrates: 28.8g, Protein: 12.8g, Fat: 1.8g, Fiber: 12.7g

Enjoy your vegan ground beef!