Plant-Based Ground Beef Recipe (2024)

FAQs

How do you make plant-based ground beef taste better? ›

Add nutritional yeast: Use 1-2 tablespoons. This will add additional umami flavor that works well in Italian and Mexican cuisines. Add your favorite seasonings: Just like you would add to a regular ground beef, feel free to add additional seasonings depending on the recipe you're using this plant-based ground beef in.

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).

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.

Do not consume raw. Heat non-stick pan over medium-high heat, add Beyond Mince. Cook for 5-8 minutes, breaking up to desired crumble size and stirring frequently. If adding sauce, simmer for up to 30 minutes.

The source of most plant-based meats is a mixture made from pea, wheat, or soy protein, a type of fat, and some sort of binder. In order for the substitute animal protein to taste like real meat, natural and artificial flavors are usually added.

Soy protein concentrate and pea protein are common ingredients used to mimic the true taste and texture of real meat.

While your grill preheats, you can season your Beyond Burgers. I like to use salt, pepper, cumin, garlic, onion powder and a pinch of smoked paprika. Grill your Beyond Burgers for three minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit.

Con #1: Plant-based meat can be more heavily processed than animal meat. As some plant-based meat and mock meat products are created to replicate animal meat, they may undergo more processing. This leads to a high content of saturated fat, sodium, and added sugar.

Some plants also have heme; and in plants it is carried by the protein leghemoglobin, which is closely related to myoglobin (Impossible Foods, 2018). Using this heme protein in the burger patty, allows it to better mimic the taste of an animal meat burger.

Specifically, they found that those who consumed plant-based meats fell below the daily requirements for calcium, potassium, magnesium, zinc and vitamin B12. Plus, those eating these foods exceeded the reference values for sugar, saturated fat and sugar.

Can you fry plant-based meat? ›

Well, it's Vegan Chicken Fried Steak, baby, and it's the BEST. Yes, I finally Deep Fried a Burger! Then I topped it with some Country Gravy! If you're not familiar with Chicken Fried Steak, it's essentially a steak that's been deep fried in the same way people deep fry those poor chickens.

It should take 6-10 minutes. You can also roast them in the oven, see the notes in the recipe below. Step 5) Reduce the heat to medium-low, and add in the pepita/tomato mixture and cook for a minute or two, stirring to combine. Congratulations, you just made enough vegan ground beef for 3 meals!

beyond beef is great for a burger of course, but I will totally use it for some. quick and easy recipes. like why not crumble and cook some up. and then add some red sauce.

The quickest and easiest way to boost flavor in plant-based meat (meatless) dishes is to increase the amount and numbers of herbs and spices in the dish. If a favorite Beef Stew recipe calls for ½ tsp of dried marjoram, try making a meatless version with double that amount.

In my experience, both Impossible and Beyond cook up pretty similarly to ground beef, even if they don't taste exactly the same. Below are a few tips that may prove useful. Since Impossible and Beyond Burger is pre-seasoned, hold off using additional salt before cooking.

For this recipe, we use a variety of associative flavors to make our TVP mince taste like meat like: onion, garlic, chili powder, cumin, and miso paste for a savory umami vibe. It's a basic recipe and a great good blend of a savory, earthy umami flavor.

The quickest and easiest way to boost flavor in plant-based meat (meatless) dishes is to increase the amount and numbers of herbs and spices in the dish. If a favorite Beef Stew recipe calls for ½ tsp of dried marjoram, try making a meatless version with double that amount.

I want to try a more herb-y mixture soon, incorporating rosemary, thyme and garlic. If you don't want to mess with fresh herbs or rifle through your spice cabinet, at least take a moment to sprinkle a few healthy pinches of salt on the outside of your not-beef patties. Vegetarians deserve flavor too.