Plant Based Ground Beef Recipes Vegan

PlantBased Ground Beef Recipe Skinny Ms.

WEBMar 5, 2018 · 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 …

Rating: 4.8/5(26)
1. 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.
2. Preheat oven to 400 degrees.
3. 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.
4. 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.

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Vegan Ground Beef Karissa's Vegan Kitchen

WEBSep 23, 2020 · This vegan ground meat takes about 20 minutes to make and is so easy. You can find the full, printable recipe in the recipe card …

1. In a bowl, whisk together the marinade: vegetable broth, soy sauce, tomato paste, vegan Worcestershire sauce, garlic powder, onion powder, paprika, smoked paprika, and black pepper. If making taco meat, add 2-3 teaspoons of taco seasoning.
2. Mix in the TVP and let sit for 5 minutes.
3. Heat a pan on medium heat with a little cooking oil (I use about 2 teaspoons.)
4. Add the ground beef mixture to the pan. Sauté for about 10 minutes, or until browned.

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Vegan Ground Beef (plantbased, oilfree, glutenfree)

WEBDec 6, 2018 · Preheat the oven to 425F. Prepare two large sheet pans by lining them with parchment paper. Spread out the shredded vegetables …

1. In a food processor fitted with an s-blade, process the pumpkin seeds (or walnuts) and sun-dried tomatoes until a fine meal forms, but be careful not to go so far as to puree into a smooth mixture.
2. Remove the pumpkin seed and sun-dried tomato mixture to a bowl and set aside.
3. Remove the s-blade from the food processor and attach the grating disc.
4. Shred the cauliflower, mushrooms, carrots, onions and garlic. If you don't have a shredding attachment, pulse small amounts at a time using the S-blade until finely chopped but not pureed.

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