Make Plant Based Meat (Vegan Ground Beef)

I love a recipe that gives me options at dinnertime, and this savory plant based ground meat does just that. Made with lentils, mushrooms, and beets, it browns into crumbles for tacos and pasta or shapes into burgers, meatballs, and meatloaf. The generous 3-pound batch is vegan, gluten-free, grain-free, soy-free, and oil-free as written.

Introduction

I started working on a summer burger and ended up with something much more useful: a big batch of plant based ground meat that I could turn into dinner in several different ways. Some days I want a burger. Other days, I want crumbles for tacos or a pan of meatballs for pasta. One mixture takes care of all of them.

The base is a combination of lentils, mushrooms, onion, and beets. I cook the lentils just until they are plump but still have some bite, then pulse everything into small pieces. Coconut flour and flaxseed meal help the mixture hold together; nutritional yeast and a few seasonings give it savory depth without locking it into one particular dish.

It looks rather vivid when first mixed—the paper towels after blotting the beets may suggest you have cleaned up a crime scene—but it darkens after a rest in the refrigerator or a trip through the freezer. You can leave it oil-free or add a little oil when browning or shaping it, depending on what you are making. I like to divide the batch into half-pound or one-pound portions so the next meal is already halfway started.

Why You’ll Love This Recipe

• One batch, many dinners.Brown it into crumbles or shape it into burgers, meatballs, and meatloaf.
• Straightforward to keep on hand.The recipe makes about 3 pounds, so you can portion and freeze some for later.
• Savory and adaptable.The seasoning is flavorful but neutral enough for taco spices, pasta sauce, or your go-to burger toppings.
• Fits a range of needs.The base recipe is vegan (egg-free and dairy-free), gluten-free, grain-free, soy-free, and oil-free. It contains coconut flour, so check ingredients against your own allergy needs (note that I have alternatives to the coconut flour in the notes section).
• Made with familiar ingredients.Lentils and vegetables do the heavy lifting, with no packaged meat substitute required.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Brown lentils:Start with dry, uncooked lentils. Their slightly firm texture after the brief simmer is essential for distinct pieces rather than a paste.
• Canned beets:Drain and blot them well. They add color, moisture, and an earthy note; whole or sliced beets work.
• White mushrooms and onion:Pulse them finely for a moist, savory vegetable base. Keep some texture rather than making a puree.
• Nutritional yeast:Adds a savory, umami flavor. The recipe card includes an adjustment if you need or want to omit it.
• Coconut flour and flaxseed meal:Absorb moisture and help the mixture hold together. Coconut flour is especially absorbent, so a little goes a long way. Alternatives are in the recipe card.
• Garlic powder, smoked paprika, fine sea salt, and black pepper:A flexible seasoning base that works with many dishes.

How to Make Plant Based Meat

Note that the complete instructions are also in the recipe card below.

1. Partially cook the lentils.Cover the rinsed lentils with at least an inch of water, bring to a boil, and simmer uncovered for 10 minutes. They should be plump but still slightly firm. Drain and rinse under cool water.

1. Pulse the lentils.Use a food processor to chop them finely, leaving a few irregular pieces. Transfer them to a large bowl.

1. Chop the vegetables.Blot the drained beets between paper towels. Add them to the food processor, along with the mushrooms and onion; pulse until finely chopped, stopping before the mixture becomes a puree.

1. Mix and season.Add the vegetables, nutritional yeast, coconut flour, flaxseed meal, and seasonings to the lentils. Stir well and taste for seasoning. The mixture should be moist but not wet and should hold together when gathered into a small ball or patty.

1. Use or portion.Brown the mixture for crumbles, shape and bake it as directed in the recipe card, or divide it for refrigerated or frozen meals.

Taste and Texture

Mushrooms, nutritional yeast, garlic, and smoked paprika make the mixture savory, while the beets give it a subtle earthy note. The finished texture depends on how you cook it: browned crumbles develop firmer edges, and the mixture holds together–without added breadcrumbs or starches–for tender burgers, meatballs, and meatloaf. Keeping the lentils slightly firm and pulsing, rather than puréeing, is key to the meaty texture.

Storage

• Refrigerator:Divide into half-pound or one-pound portions, wrap tightly, and place in an airtight container for up to 2 days.
• Freezer:Wrap portions tightly, place in an airtight container, and freeze for up to 6 months.
• After thawing:The mixture may be softer. Stir in a few teaspoons of coconut flour if needed before shaping or browning. The beet color may darken after refrigeration or freezing.

Serving Suggestions

Brown a portion for tacos, sloppy Joes, pasta sauce, or a casserole. Shape another portion into burgers or meatballs, or bake a loaf and serve it with mashed potatoes. For chili, brown the crumbles separately and stir them in during the last few minutes rather than simmering them for a long time.Instructions for making each of these options are in the recipe card notes.

Flavor Variations

Brown the mixture with cumin, chili powder, and oregano, then use it for tacos or burrito bowls.

Add fresh herbs or dried herbs (such as Italian herb seasonings, herbs de Provence, dried basil, dried oregano), spices (e.g., curry powder, chili powder, pepper, cumin), or hot sauce to suit the dish. The base seasoning is intentionally flexible.

Keep the base oil-free, or add 1 to 2 tablespoons of oil per pound when browning or shaping it. If adding oil for burgers, use no more than 2 tablespoons per pound and add a little coconut flour if needed.

Tips for Success

• Simmer for the stated 10 minutes, then drain and rinse. Overcooked lentils can make the mixture pasty.

• Finely chopped pieces provide the ground-meat texture; a smooth processor mixture will not.

• Press the drained beets firmly between paper towels to remove excess liquid before processing.

• The mixture should hold together without feeling wet. Vegetable moisture varies, so add a little more coconut flour or flaxseed meal if necessary.

Ingredient Substitutions

• I use common brown lentils. Other varieties can work, but split lentils such as red lentils may need a shorter simmer; watch the texture closely.

• An equal amount of cooked carrots or butternut squash can be ssubstitued for the beets, providing a similar texture, umami and vegetal sweetener. The color of the plant based meat will be different, but it will look the same (browned) once cooked into crumbles, burgers, meatloaf, etc.

• Omit it and add 2 to 3 tablespoons more coconut flour and/or flaxseed meal to make up for the missing dry ingredient. The savory flavor will be milder. You might consider adding some soy sauce in place of the salt, for similar umami (keep in mind that the meat would no longer be soy-free with this addition).

• I have not tried it but, an equal weight of peeled eggplant or zucchini will likely work well in place of the mushrooms. A reader reported good results with eggplant. The flavor and moisture will change, so check the mixture before shaping.

• You should be able to swap almond flour or finely ground sunflower seeds (sunflower seed flour) or green pumpkin seeds (pumpkin seed flour), using roughly 2 to 3 times as much because coconut flour is much more absorbent. This changes the nut or seed profile and may require adding a little bit more liquid.

Frequently Asked Questions

Measure 2 cups of uncooked lentils, simmer them as directed, and use all of the cooked lentils in the mixture.

Yes. Portion the mixture and refrigerate for up to 2 days or freeze for up to 6 months. Brown the portion you need before adding it to a dish.

The lentils may have cooked too long or the mixture may have been processed too finely. Keep the lentils slightly firm and pulse only until chopped.

No. The base mixture can be shaped and baked into meatballs without an additional binder.