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.

Beyond Meat uses beet extracts to color its product, while Impossible Foods relies on another iron-containing compound called leghemoglobin, an oxygen transport molecule found in the roots of legumes, such as soy. Like myoglobin, it has a red color and — according to Impossible — a meaty flavor.

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!

If its a potato based patty, look for a crust on top that is browned, and being able to poke it should have steam rise out of it. Its rather simple to tell when its done. For soy patties, its slightly harder - my rule of thumb has always been to wait for the grill marks to appear on it, and then wait about 5 minutes.

With a similar texture, ground chicken or ground turkey can be superb substitutes for ground beef. The poultry is a bit paler than beef, which can change the appearance of some dishes, but they still taste equally delicious.

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 meat alternatives often contain more sodium than animal meats—in some examples up to six times more—and some of them contain added sugars, artificial coloring, and controversial additives like carrageenan and methylcellulose, which are bulking agents.

What are the cons of plant-based meat? ›

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.

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.

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

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.

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.