Plant-Based Ground Beef Recipe

Make tasty tacos with this vegan ground "beef"

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4.81 from 26 votes

Plant-Based Ground Beef Recipe

This healthy, tasty, and versatile Vegan Beef recipe is perfect for a plethora of dishes.

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Lunch

Cuisine: American

Keyword: dairy-free, Diabetic-Friendly, Gluten-Free, Low-Carb, Plant-Based, Vegan, Vegetarian

Servings: people

Calories: 91kcal

Author: Gale Compton

Ingredients

US Customary - Metric

Vegan Meat Base

1 cup quinoa rinsed
2 cups vegetable broth low-sodium
1/2 teaspoon black pepper
1/2 teaspoon salt more or less to taste
1 cup walnuts raw, finely diced
3 tablespoons tomato paste
1 tablespoon nutritional yeast

Mexican Dishes

1/2 cup salsa no sugar added
1/4 teaspoon garlic powder
2 teaspoons chili powder
2 teaspoons cumin

Italian Dishes

1/2 cup marinara sauce
1/4 teaspoon garlic powder
2 teaspoons dried oregano or Italian seasoning

Instructions

Add quinoa, broth, salt, and pepper to a medium pot, bring to a boil, reduce heat to a low-boil and cook until the broth is absorbed, 12-15 minutes. Turn off the burner, cover the pot and allow to set 5 minutes.
Preheat oven to 400 degrees.
Add all other ingredients to the quinoa, stir to combine. Evenly spread on a large parchment-lined baking sheet. Bake 15 minutes, stir, evenly spread on the sheet and continue baking 15 minutes.
Remove sheet and enjoy in your favorite Mexican or Italian dishes. Vegan meat keeps in the fridge for up to 1 week or can be frozen for later use.

Notes

Please note that sprouted quinoa only takes 1 1/2 cups broth. Follow the directions on the package if unsure how much liquid to add or how long to cook.

Nutrition

SmartPoints (Freestyle): 2