This easy vegan ground "beef" recipe is delicious and packed with plant protein. Made with tempeh, lentils, and crumbled tofu.
Prep time: PT5M
Cook time: PT40M
Total time: PT65M
Rating
5 stars (1 reviews)
Keywords
mockmeats, vegan ground beef, vegan meat
Ingredients
1 (16 ounce) package super firm tofu
1 (8 ounce) package tempeh
1 can (15.5) ounces lentils
2 tablespoons low sodium soy sauce
1/4 cup pomegranate juice
2 teaspoons gravy master
1 tablespoon nutritional yeast
1 tablespoon olive oil
2 cloves garlic
1/4 onion
1 tablespoon low sodium soy sauce
2 tablespoon pomegranate juice
1 teaspoon gravy master
1 tablespoon balsamic vinegar (optional)
Seasonings to taste garlic powder (salt, black pepper)
Categories
Main Course
Steps
Grate the tempeh using a box grater. Once it is all grated add into a pan with 2 cups (480ml) of water. Boil over medium high heat for 15 minutes. It is okay if there is still some water left.
In a large bowl combined the tempeh, drained and rinsed canned lentils, and crumble the tofu with your hands into small pieces. Mix together.
Add the pomegranate juice, soy sauce, gravy master, and nutritional yeast. Mix to coat everything. Set aside and marinate for at least 20 minutes. You can also marinate it for up to 8 hours in the fridge.
When you are ready to cook heat up 1 tablespoon of olive oil in a large pan over medium high heat. After 2 to 3 minutes add in the onion and garlic and sauté.
Then, add in the vegan ground beef mixture. I like to add some extra things to it when I cook it, see the sauce ingredients. Let it cook for 15 minutes mixing it with spatula. If you feel it is burning you can lower the heat.
Taste it and add any salt, pepper, or seasonings to your preference.
