Are you looking for a delicious and easy way to add some plant-based protein to your meals? Look no further! Vegan ground “beef” has come a long way in recent years, with many brands offering high-quality, meat-free alternatives that can be used in a variety of dishes. From tacos to pasta bakes, these savory vegan recipes are sure to please even the most dedicated carnivores.
In this article, we’ll explore 20 mouth-watering vegan ground beef recipes that you need to try. Whether you’re a seasoned vegan or just looking for some inspiration for your next meal, these recipes are perfect for anyone looking to reduce their meat intake without sacrificing flavor. So grab a plate and get ready to dig in – our first recipe is just around the corner!
Vegan Ground Beef Tacos with Avocado Lime Crema
Get ready to spice up your taco Tuesday with this flavorful and nutritious vegan recipe!
Ingredients:
– 1 cup cooked brown rice
– 1/2 cup black beans, cooked
– 1/4 cup nutritional yeast
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 8-10 corn tortillas
– Avocado Lime Crema (see below)
Vegan Ground Beef:
1. In a medium bowl, combine cooked rice, black beans, nutritional yeast, chili powder, cumin, smoked paprika (if using), salt, and pepper.
2. Use your hands or a spatula to mix until well combined.
3. Cook in a non-stick skillet over medium-high heat for 5-7 minutes, breaking apart with a spatula as it cooks.
Avocado Lime Crema:
1. In a blender or food processor, combine 1 ripe avocado, 2 tablespoons freshly squeezed lime juice, 1 minced clove garlic, and salt to taste.
2. Blend until smooth and creamy.
3. Refrigerate for at least 30 minutes before serving.
Assembly:
Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble tacos by spooning vegan ground beef onto a tortilla, topping with Avocado Lime Crema, and adding your favorite toppings (e.g., sliced bell peppers, diced tomatoes, cilantro).
Cook Time: 15 minutes
Spicy Lentil Vegan Ground Beef Nachos
Elevate your snack game with this innovative vegan twist on a classic nacho recipe, featuring spicy lentil “ground beef” and flavorful toppings.
Ingredients:
– 1 cup cooked lentils
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 cup vegan nacho cheese shreds (such as Daiya)
– 1 can black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– Optional: jalapeños, cilantro, and avocado for topping
Instructions:
1. Preheat oven to 375°F.
2. In a pan, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
4. Stir in cooked lentils and season with salt and pepper to taste.
5. Arrange tortillas on a baking sheet. Top each with a spoonful of the lentil mixture, followed by black beans, red bell pepper, and vegan nacho cheese shreds.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
7. Serve hot, topped with your desired toppings.
Cooking Time: 25-30 minutes
Vegan Ground Beef Stuffed Bell Peppers
Add some excitement to your mealtime with these vibrant bell peppers filled with a flavorful vegan ground beef alternative and a blend of aromatic spices.
Ingredients:
– 4 large bell peppers, any color
– 1 cup vegan ground “beef” (such as Beyond Meat or TVP)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook the vegan ground “beef” over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add onion, garlic, paprika, cumin, salt, and pepper to the skillet and cook until the mixture is well combined and heated through.
5. Stuff each bell pepper with the vegan ground “beef” mixture, filling to the top.
6. Place peppers in a baking dish and drizzle with olive oil.
7. Bake for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Meaty Mushroom Vegan Ground Beef Bolognese
A hearty, plant-based take on the classic Italian dish, featuring meaty mushroom “ground beef” and rich tomato sauce.
Ingredients:
– 1 cup mushrooms (such as cremini or shiitake), finely chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegan ground “beef” substitute (such as Beyond Meat or textured vegetable protein)
– 1 cup vegetable broth
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mushrooms; cook until they release their liquid and start to brown, about 5-6 minutes.
4. Stir in crushed tomatoes, oregano, salt, and pepper.
5. Add vegan ground “beef” substitute and vegetable broth; stir to combine.
6. Simmer sauce for 20-25 minutes or until thickened slightly.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped basil leaves if desired.
Cooking Time: 30-40 minutes
Vegan Ground Beef and Quinoa Stuffed Zucchini
This recipe is a game-changer for vegans and non-vegans alike, as it replicates the classic ground beef and quinoa stuffed zucchini without compromising on taste or texture. By using plant-based ingredients, you’ll enjoy a healthier and more sustainable version of this popular dish.
Ingredients:
– 1 medium-sized zucchini
– 1 cup cooked quinoa
– 1/2 cup vegan ground “beef” (made from oats, vegetables, and spices)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Optional: nutritional yeast for extra cheesy flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchini in half lengthwise and scoop out the insides.
3. In a pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
4. Add the vegan ground “beef,” garlic, and oregano. Cook for 2-3 minutes or until the mixture is browned.
5. Stuff each zucchini half with the quinoa, then top with the ground “beef” mixture.
6. Season with salt and pepper to taste. If desired, sprinkle with nutritional yeast for an extra cheesy flavor.
7. Bake for 20-25 minutes or until the zucchini is tender.
Cooking Time: 20-25 minutes
Smoky Vegan Ground Beef Chili with Beans
This hearty chili is a game-changer for vegans seeking a meatless alternative to traditional ground beef chili. Smoky flavors from liquid smoke and chipotle peppers add depth, while kidney beans and black beans provide a boost of protein and fiber.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup cooked kidney beans
– 1 cup cooked black beans
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chipotle peppers in adobo sauce
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– Salt and pepper, to taste
– Optional: chopped bell peppers, jalapeños, or other desired toppings
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Stir in cumin, smoked paprika, and chipotle peppers; cook for 1 minute.
4. Add the kidney beans, black beans, diced tomatoes, vegetable broth, and tomato paste. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and let cook for 20-25 minutes or until heated through.
Cooking Time: 25 minutes
Vegan Ground Beef Shepherd’s Pie with Mashed Cauliflower
Vegan Ground Beef Shepherd’s Pie with Mashed Cauliflower Recipe
A classic comfort food gets a plant-based twist! This vegan version of shepherd’s pie swaps traditional beef for a savory mushroom and lentil mixture, topped with creamy mashed cauliflower.
Ingredients:
– 1 cup cooked brown or green lentils
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), finely chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cups mashed cauliflower (see below for instructions)
– 1 cup vegetable broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion, and garlic; cook until the mixture is softened and fragrant.
3. Add the cooked lentils, thyme, paprika, salt, and pepper to the skillet; stir to combine.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Top with mashed cauliflower (see below).
6. Pour the vegetable broth over the cauliflower.
7. Bake for 25-30 minutes or until the filling is hot and bubbly.
Mashed Cauliflower Instructions:
1. Steam 2 heads of cauliflower florets until tender.
2. Mash with a fork, adding a splash of olive oil and salt to taste.
Cooking Time: 25-30 minutes
Korean-Inspired Vegan Ground Beef Bibimbap
A vibrant and flavorful twist on the classic Korean dish, this vegan version of ground beef bibimbap is a game-changer for plant-based enthusiasts. With a savory mixture of mushrooms, soy sauce, and sesame oil, you’ll be hooked from the first bite.
Ingredients:
– 1 cup cooked brown rice
– 1/2 cup mushrooms (such as shiitake or cremini), finely chopped
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup mixed vegetables (such as bean sprouts, carrots, and zucchini)
– 2 tablespoons chopped green onions, for garnish
Instructions:
1. Cook the brown rice according to package instructions.
2. In a large skillet, heat sesame oil over medium-high. Add mushrooms and cook until tender, about 5 minutes.
3. Add soy sauce, ginger, cumin, smoked paprika, salt, and pepper. Stir-fry for an additional 2-3 minutes.
4. Arrange the cooked rice, mushroom mixture, and mixed vegetables in a bowl.
5. Garnish with green onions and serve immediately.
Cooking Time: 15-20 minutes
Vegan Ground Beef Sloppy Joes with Coleslaw
A plant-based twist on a classic comfort food dish, these vegan sloppy joes are made with a flavorful mixture of textured vegetable protein and spices, served with a refreshing coleslaw. Perfect for a quick weeknight dinner or a crowd-pleasing party.
Ingredients:
– 1 cup textured vegetable protein
– 1/2 cup water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 hamburger buns
– Coleslaw (recipe below)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add the textured vegetable protein and water. Bring to a simmer and let cook for 5-7 minutes or until the mixture has thickened slightly.
5. Serve on hamburger buns with coleslaw.
Coleslaw:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate until ready to serve.
Cooking Time: 20-25 minutes
Vegan Ground Beef Lasagna with Cashew Ricotta
Vegan Ground Beef Lasagna with Cashew Ricotta Recipe
A plant-based twist on the classic Italian dish, this vegan lasagna combines savory ground “beef” made from mushrooms and lentils with creamy cashew ricotta and layers of tender pasta.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked mushrooms (such as cremini or shiitake)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1 cup cashews
– 1/2 cup nutritional yeast
– 1/4 cup lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 lasagna noodles
– 1 cup marinara sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lentils and mushrooms according to package instructions.
3. In a blender or food processor, combine cooked lentils, mushrooms, onion, garlic, tomato paste, oregano, basil, cashews, nutritional yeast, lemon juice, and olive oil. Blend until smooth.
4. Cook lasagna noodles according to package instructions.
5. Assemble the lasagna by spreading a layer of marinara sauce on the bottom of a 9×13 inch baking dish, followed by a layer of the lentil-mushroom mixture, then a layer of lasagna noodles, and finally a layer of cashew ricotta (see note).
6. Repeat steps 5-6 two more times, ending with a layer of cashew ricotta on top.
7. Sprinkle with chopped parsley if desired.
8. Bake for 30-40 minutes or until the cheese is golden brown.
Note: To make the cashew ricotta, blend 1 cup soaked and drained cashews with 1/2 cup water, 1 tablespoon lemon juice, and a pinch of salt until smooth. Adjust seasoning to taste.
Vegan Ground Beef Empanadas with Chimichurri
Vegan Ground Beef Empanadas with Chimichurri: A twist on traditional Argentinean empanadas, these vegan versions feature a savory filling made from textured vegetable protein and spices, wrapped in flaky pastry and served with a tangy chimichurri sauce.
Ingredients:
For the filling:
– 1 cup textured vegetable protein
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
For the pastry:
– 2 cups all-purpose flour
– 1/2 cup vegan butter or margarine, melted
– 1/4 cup ice-cold water
For the chimichurri sauce:
– 1 cup fresh parsley, chopped
– 1/2 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, cook the filling ingredients over medium heat until the onion is translucent.
3. Roll out the pastry dough and cut into circles or squares.
4. Place a spoonful of the filling in the center of each piece.
5. Fold the pastry in half and press edges to seal.
6. Brush with water and bake for 15-20 minutes, or until golden brown.
7. Meanwhile, combine chimichurri sauce ingredients in a bowl and refrigerate for at least 30 minutes.
8. Serve empanadas warm with chimichurri sauce.
Cooking Time: 25-30 minutes
Vegan Ground Beef and Sweet Potato Skillet
Vegan Ground Beef and Sweet Potato Skillet: A hearty, plant-based twist on a classic comfort food dish.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 cup cooked vegan ground beef (such as Beyond Meat or homemade), crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the sweet potato and smoked paprika; cook for an additional 5 minutes, stirring occasionally.
4. Stir in the vegan ground beef; cook for 1-2 minutes, until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: About 15-20 minutes.
Vegan Ground Beef Meatballs in Marinara Sauce
Savor the flavor of plant-based meatballs in a rich and tangy marinara sauce, perfect for pasta nights or as a snack.
Ingredients:
– 1 package vegan ground beef (such as Beyond Meat or Upton’s Naturals)
– 1/2 cup breadcrumbs
– 1/4 cup nutritional yeast
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Marinara sauce (homemade or store-bought), for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine vegan ground beef, breadcrumbs, nutritional yeast, egg replacement, tomato paste, oregano, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes, or until lightly browned on the outside.
5. Serve hot with marinara sauce and your favorite pasta or as a snack.
Cooking Time: 18-20 minutes
Vegan Ground Beef Philly Cheesesteak Sandwiches
Get ready to sink your teeth into a plant-based take on the iconic Philly cheesesteak. This recipe combines the savory flavors of sautéed mushrooms and onions with the creaminess of vegan cheese, all wrapped up in a soft hoagie roll.
Ingredients:
– 1 cup vegan ground “beef” (such as Beyond Meat or Impossible Foods)
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 cups mixed mushrooms (such as cremini and shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon Worcestershire sauce
– 1/4 cup vegan cheddar cheese shreds
– 4 hoagie rolls
– Lettuce, tomato, and mustard (optional)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add olive oil, onion, and mushrooms; cook until onions are translucent, about 5 minutes.
3. Add garlic, tomato paste, and Worcestershire sauce; stir to combine.
4. Cook vegan ground “beef” according to package instructions; add to the skillet with mushroom mixture.
5. Simmer for an additional 2-3 minutes.
6. Assemble sandwiches by spreading cheese on the rolls, then topping with the sautéed mixture.
7. Add lettuce, tomato, and mustard if desired.
Cooking Time: 15-20 minutes
Vegan Ground Beef and Cabbage Stir-Fry
Get ready to enjoy a flavorful and nutritious vegan take on the classic beef and cabbage stir-fry! This recipe uses a clever combination of plant-based ingredients to mimic the texture and taste of ground beef, perfect for a quick weeknight dinner.
Ingredients:
– 1 package vegan ground “beef” (such as Beyond Meat or Upton’s Naturals)
– 2 cups shredded cabbage
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 cup chopped bell peppers (any color)
– Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the vegan ground “beef” and cook until browned, breaking it up with a spoon as it cooks, about 5 minutes.
3. Add the garlic, bell peppers, and soy sauce. Cook for an additional 2-3 minutes.
4. Stir in the shredded cabbage and cook until wilted, about 3-4 minutes.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Vegan Ground Beef Stuffed Mushrooms
Vegan Ground Beef Stuffed Mushrooms Recipe
Summary: Elevate your meal with this savory vegan take on classic stuffed mushrooms, featuring a rich ground beef substitute and creamy mushroom filling.
Ingredients:
– 12 large portobello mushrooms, stems removed and caps cleaned
– 1 cup Vegan Ground “Beef” (such as Upton’s Naturals or Beyond Meat)
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup vegan mozzarella shreds (such as Daiya or Follow Your Heart)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the Vegan Ground “Beef” and cook, breaking up with a spoon, until browned and cooked through, about 5-6 minutes.
4. Stuff each mushroom cap with the ground “beef” mixture, followed by a sprinkle of breadcrumbs.
5. Top each mushroom with vegan mozzarella shreds and season with salt, pepper, and thyme.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 25 minutes
Vegan Ground Beef Picadillo with Raisins and Olives
A flavorful and textured vegan picadillo recipe that’s perfect for tacos, burritos, or as a topping for your favorite dishes. This plant-based take on the classic Latin American dish combines savory lentils, sweet raisins, and briny olives in a rich and aromatic sauce.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup vegan ground “beef” (such as textured vegetable protein or tofu)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup raisins
– 1/4 cup pitted green olives, sliced
– 1 can (14.5 oz) diced tomatoes
– Fresh cilantro leaves for garnish
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the vegan ground “beef” and cook until browned, breaking up with a spoon as it cooks.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
3. Stir in the cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add the cooked lentils, diced tomatoes, raisins, and olives to the skillet. Simmer for 10-15 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Vegan Ground Beef and Spinach Curry
Experience the rich flavors of Indian cuisine with this vegan twist on a classic ground beef curry. This hearty, comforting dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 package vegan ground “beef” (such as Beyond Meat or Upton’s Naturals)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cumin
– 1 can (14 oz) diced tomatoes
– 1 cup frozen spinach
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium-high heat.
2. Add the vegan ground “beef” and cook until browned, breaking it up with a spoon as it cooks.
3. Add the onions, garlic, ginger, curry powder, turmeric, and cumin. Cook until the onions are translucent.
4. Stir in the diced tomatoes, spinach, and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together and the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Vegan Ground Beef Pasta Bake with Dairy-Free Cheese
Transform your pasta night with this hearty, plant-based take on a classic comfort dish. This vegan ground beef pasta bake is packed with flavor and texture, featuring dairy-free cheese for an added indulgence.
Ingredients:
– 1 pound vegan ground “beef” (such as Beyond Meat or Upton’s Naturals)
– 1 cup cooked pasta of your choice
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup dairy-free mozzarella shreds (such as Daiya or Follow Your Heart)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until translucent.
4. Add vegan ground “beef” to the skillet, breaking it up with a spoon as it cooks.
5. Stir in marinara sauce and bring to a simmer.
6. Combine cooked pasta, vegan ground “beef” mixture, and dairy-free mozzarella shreds in a baking dish.
7. Top with parsley and season with salt and pepper.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cook Time: 20-25 minutes
Vegan Ground Beef and Black Bean Enchiladas
Vegan Ground Beef and Black Bean Enchiladas Recipe
Get ready to spice up your mealtime with this flavorful and easy-to-make vegan enchilada recipe!
Ingredients:
– 1 package vegan ground “beef” (such as Beyond Meat or Upton’s Naturals)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– 8-10 corn tortillas
– 1 can enchilada sauce (vegetarian)
– 1 cup shredded vegan cheese (such as Daiya or Follow Your Heart)
– Optional toppings: diced tomatoes, avocado, cilantro
Instructions:
1. Preheat oven to 375°F.
2. Cook the vegan ground “beef” according to package instructions.
3. In a large skillet, sauté the onion and garlic until softened. Add the black beans, cumin, chili powder, and paprika. Cook for 2-3 minutes.
4. Combine the cooked “beef” and bean mixture.
5. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
6. Assemble the enchiladas by spooning the filling onto a tortilla, rolling it up, and placing seam-side down in a baking dish. Repeat with remaining tortillas and filling.
7. Pour the enchilada sauce over the rolled tortillas and top with shredded vegan cheese.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Enjoy your delicious Vegan Ground Beef and Black Bean Enchiladas!
Summary
Get ready to revolutionize your vegan cooking with these 20 mouthwatering recipes that feature savory vegan ground beef as the star of the show! From tacos to nachos, stuffed bell peppers to shepherd’s pie, and even lasagna and empanadas, there’s something for everyone. Discover the perfect blend of flavors and textures in dishes like Spicy Lentil Vegan Ground Beef Nachos, Meaty Mushroom Vegan Ground Beef Bolognese, and Vegan Ground Beef Philly Cheesesteak Sandwiches. Whether you’re a seasoned vegan or just starting out, these recipes will satisfy your cravings and leave you wanting more.
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