Name: Vegan Ground Beef Crumbles (with TVP)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ½ of a Vegan Beef Bouillon Cube ((5.5g) like Edward and Sons); 1 cup hot water; 1 ½ tbsp tomato paste (26g); 1 ½ tbsp vegan Worcestershire sauce (18g); 1 tbsp low sodium tamari or soy sauce (14g); 1 cup dry textured vegetable protein (100g, like Anthony's TVP); 2 tbsp extra virgin olive oil (25g or vegan butter); 1 tsp garlic powder (3g); 1 tsp onion powder (3g); ½ tsp smoked paprika (2g); ¼ tsp dried oregano (1g)

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This easy vegan ground beef recipe is made with TVP for a rich umami flavor and a meaty texture. It’s packed with 14g of protein per serving and costs less than 3 dollars for the whole recipe. Definitely a budget-friendly and nutritious addition to any plant-based meal!

homemade vegan ground beef in a skillet. — homemade vegan ground beef

Why You’ll Love These Vegan Ground Beef Crumbles

If you’ve been reading along for a while, then you know I love making plant-based meat recipes. I’ve made these sticky vegan ribs, as well as this easy seitan recipe. But I had yet to create a super versatile vegan meat crumble. Hence…this TVP ground beef was born!

This recipe is a staple in my kitchen for many reasons. It is SO savory and creates a delicious, hearty element for any dish you add it to. If you’re a fan of switching up your source of plant-based protein, this recipe is for you! Here are a few more reasons we love this plant-based ground beef and you will too:

Emily’s Recipe Notes:

High in Protein: Over 14 grams of protein per serving!
Quick to Prepare: Ready in about 15 minutes.
Versatile: Perfect for adding to pasta, soups, sandwiches, and even vegan meatloaf.
Cheaper than Store-bought: At about 75 cents per serving.
Gluten-Free Friendly: Use gluten-free soy sauce and this recipe can easily be made gluten-free.

What is TVP and Why This Recipe Works

While most of my vegan meat recipes like my Vegan Beef Strips and Vegan Steak use vital wheat gluten as the base, this recipe takes cues from popular store-bought options (such as Trader Joe’s Beefless Ground and Gardein Vegan Ground Beef Crumbles).

Today, we’re using textured vegetable protein, also known as TVP, as a foundation of this recipe. TVP is made from soy protein. And like tofu, tempeh and seitan, TVP takes on the flavor of what you season it with. So we’ll be enhancing it with a blend of seasonings to create the best vegan beef crumbles!

The outcome is a savory and versatile vegan ground beef substitute. While it doesn’t replicate the taste of beef exactly, it provides a great vegan replacement for ground beef in various dishes.

Ingredients You’ll Need

ingredients like TVP, seasonings, vegan beef bouillon powder, and tomato paste. — what you’ll need to make homemade ground ‘beef’

Ingredient Highlights & Some Swaps

Vegan Beef Broth

I’m using this Vegan No-Beef Bouillon Cube for the base of my vegan beef broth. You’ll want to mix the bouillon with some hot water to make a stock. This is what gives the soy crumbles a bulk of their flavor.

If the vegan beef bouillon is unavailable, vegetable broth or another vegan bouillon can be used. While vegetable broth won’t have the same flavor as the vegan beef broth, it will still add a delicious savory flavor.

Soy Sauce and Vegan Worcestershire Sauce

These both bring depth and umami to the broth. I use a Vegan Worcestershire Sauce by Annie’s or Whole Food’s 365 brand.

You can also use tamari as a soy sauce alternative. For a gluten-free version, coconut aminos are an excellent substitute.

Seasonings

We’re also going to add a bit of tomato paste (which adds richness to the broth), garlic powder, onion powder and smoked paprika (for a hint of smokiness). I also love adding in some dried oregano, but this is optional.

You can also add in about a tablespoon of nutritional yeast for extra flavor or you could add a dash of chili powder for a kick of heat.

Oil

I use either extra virgin olive oil or vegan butter for cooking the TVP. This helps it brown and adds flavor. You can use another neutral flavored oil that you love.

Dry Texturized Vegetable Protein (aka TVP)

Texturized vegetable protein can be ordered in bulk online (this is what I do) or you can typically find it at the grocery store in the baking aisle near the nutritional yeast. This is the key ingredient for the meaty texture.

a bag of texturized vegetable protein (also called TVP or dried soy protein). — a bulk bag of TVP

Helpful Equipment

A few basic kitchen tools can make the preparation of this vegan ground beef even easier:

Large Bowl: For combining ingredients and rehydrating the TVP.
Measuring Cup: To mix together the vegan beef broth.
Non-Stick Skillet: For achieving the perfect golden brown char on the TVP.

Step By Step Instructions

How to Make Vegan Ground Beef at Home:

Follow these simple steps to create your own delicious vegan ground beef! For the ingredient quantities and full instructions see the recipe card below.

a measuring cup with hot water and a vegan bouillon cube.

Prepare the vegan beef broth by dissolving the bouillon cube in hot water. Mix well!

adding liquid seasonings to the vegan beef broth.

Add the tomato paste, vegan Worcestershire sauce, and soy sauce to the broth. Then mix until the tomato paste dissolves.

Rehydrate the TVP by pouring the broth over it. Give it a stir and let it sit for 5 minutes.

Give it a stir and let it sit for 5 minutes.

dry seasonings on the seasoned tvp in a skillet.

Cook the TVP in a skillet over medium heat with olive oil, allowing it to dry and start to sizzle.

Add spices to the TVP, mix, then let it brown in the skillet for another 10 minutes over medium-high heat.

Ways to Use This Meatless Ground Beef

Once panfried and cooked, this vegan ground beef substitute is ready to be added to your favorite recipes that call for regular ground beef.

One of the ways I use this recipe most frequently is by sautéing up some yellow onion and garlic which I then add to the crumbles. This makes the best base for a vegan and vegetarian bolognese spaghetti sauce!

Below are a few more of my favorite ways to use this recipe to help inspire you:

Meatless Baked Ziti or Lasagna: Add it to baked pasta dishes for the perfect meatless Monday meal.
Stuffed Bell Peppers: Mix with rice and vegan cheese, then stuff into bell peppers and bake.
Enchilada or Taco Meat Filling: Spice it up with taco seasoning for a great taco night option.
Vegan Shepherd’s Pie: Use as a filling for a comforting shepherd’s pie topped with mashed potatoes. You can substitute the lentils in the recipe linked with this vegan ground beef! I recommend doubling this recipe so you have enough filling.
Sloppy Joes: Perfect for a quick and tasty vegan sloppy joe sandwich.
Vegan Chili Mac & Cheese: Add on top of your favorite vegan mac and cheese recipe for extra protein.
Vegan Meatloaf: Use this recipe to make a meatless meat loaf with a perfect texture and flavor. These crumbles help balance out the flavor of the Beyond Meat in the recipe I’ve linked.

Pasta

Tips for Cooking with TVP

Texture is Key: Make sure the TVP is fully rehydrated for the best meat-like texture.
Flavor Adjustments: Tweak the seasonings to suit your taste and the recipe you plan on adding these meatless crumbles to. For example, if you’re adding to an Italian dish, feel free to add a teaspoon or so of Italian seasoning.
Cooking Technique: Allow the TVP to brown in the skillet for that authentic ground beef appearance and taste.

these create the best texture!

How to Store TVP Crumbles

Refrigerator Storage: Keeps well in an airtight container for up to 5 days.
Freezer Storage: Can be frozen in a freezer bag for 2 months.
Reheating Tips: Warm in the microwave with a bit of extra vegetable broth or water to help bring back some moisture.