Plant-Based Ground Beef Recipe (2024)

FAQs

How to cook plant-based beef? ›

Plant-based meat cooked to medium-rare (125 degrees) is mushy and pasty. On the flip side, cooking plant-based meat until well done (160 degrees) yields meat with an unpleasantly bouncy, chewy texture. We found medium doneness (130 to 135 degrees) to be the sweet spot for tender, juicy meat.

Ingredients: Water, Pea Protein*, Avocado Oil, Natural Flavors, Rice Protein, Lentil Protein 2% or less of Methylcellulose, Potato Starch, Pea Starch, Potassium Lactate (to preserve freshness), Faba Bean Protein, Apple Extract, Pomegranate Concentrate, Potassium Salt, Spice, Vinegar, Vegetable Juice Color (with Beet).

Well, if you don't want real or fake meat, you can try some vegetables. Mushroom and eggplant can work in some ground meat recipes, if it is diced small and seasoned well. Beans can also fill out a recipe.

Start with a preheated pan, then season as you would ground beef and pan-fry until cooked through. You will want to serve it immediately—it doesn't sit well. Impossible meat works well formed into patties, skewers, meatballs, bao, kofte—any place you would use ground meat, really!

Heat non-stick pan over medium-high heat, add Beyond Beef. Cook about 5-8 minutes, breaking up to desired crumble size and stirring frequently. If adding sauce, simmer for up to 30 minutes. Mix dry and wet ingredients per your favorite recipe.

According to data from the Good Food Institute, plant-based meat is still two to four times as expensive as traditional meat. With inflation cutting into people's paychecks, paying double for a similar experience is not an ideal choice for omnivores.

The healthiest source of meat for a vegan diet is legumes. Legumes are known as pulses and are the edible seeds of plants in the Fabaceae (or Leguminosae) family. These include beans, peas, lentils and soya beans. Beans are high in protein and fiber, low in fat and sodium, and contain no cholesterol.

Make easy, delicious vegan ground beef using textured vegetable protein mixed with tomato paste and seasonings. Alternatively, make a black bean burger using black beans, eggs, bell peppers, onion, garlic, and bread crumbs. You can also make meatless chicken with wheat gluten and chickpeas.

Why do plant-based burgers taste like meat? ›

Heme is found in a protein called hemoglobin that is found in every living plant and animal, and is something we've been eating since the dawn of humanity. This ingredient not only makes Impossible Burgers taste like meat, but helps them stay juicy, moist, and slightly red at the center.

How long can I keep the Beyond Burger^®? If bought refrigerated, check the retailer-applied sticker “use-by date” on the front of the package. If bought frozen, refer to the “If purchased frozen, use by” date on the packaging. Once you decide to thaw, Beyond Burgers have a 10-day shelf life.

Ground Turkey

This beef substitute is a fantastic choice to select when you're looking to add more protein to your menu. As a bonus, it's also cheaper than ground beef. Enjoy it in pasta, meat sauces, and anything else that would typically call for ground beef.

Mushrooms. Mushrooms are one of the most popular vegetables to replace meat due to their savory umami flavor and meaty texture. Portobello mushrooms are large enough to eat just like a burger and sturdy enough to be able to throw on the grill without falling apart.

Plant-based burgers should be cooked until reaching an internal temperature of 160ºF as measured with a digital thermometer.

In a skillet over medium-high heat, warm one tablespoon of oil. Crumble the plant-based beef into the skillet and cook, stirring occasionally, until browned and cooked through, about three minutes.

Heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through. Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.