Plant-Based Ground Beef Recipe (2024)

FAQs

How much TVP for a pound of ground beef? ›

To replace 1 lb of ground meat: use 1/3 lb of TVP and 1 1/3 cups of boiling water or broth. Place dry TVP in a bowl and pour boiling water or broth over the granules. Stir and let sit for 5 to 10 minutes. Use as directed in your recipe.

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 foundational elements in plant-based meat are a protein of some sort (like tofu, tempeh, or soy), plant oils (like sunflower or canola oil), and a vegan binding agent (like gluten, aquafaba, or beans.)

Plain TVP 1 cup yields 2 ¼ cups 3 oz. yields 14 oz. TVP can be added directly to soups and stews, or rehydrated for a healthy, meatless option. To rehydrate, add 2 cups of water to 1 cup of TVP and soak or simmer for 5-10 minutes.

I usually add equal parts TVP and water, and then mix in a bouillion cube or two. (Don't overdo it on the bouillion, though. It doesn't take much to flavor the TVP, and every cube will make it saltier!) Then, for color, I toss in a little unsweetened cocoa powder and a little paprika.

Soy protein concentrate and pea protein are common ingredients used to mimic the true taste and texture of real meat. Editor's note: Some plant-based meat options, notably Impossible Foods products, contain GMO soy.

Like beef from cows, Impossible Burger can be overcooked. We recommend cooking it to medium and slightly browned.

New research shows that although plant-based meat products are generally healthier than meat equivalents, they can be higher in sugar and are often lacking important nutrients found in real meat.

Common binders used in plant-based meat include soy protein isolate, methylcellulose, carrageenan, and modified starches. Overall, these binders improve the thickening, gelation, and textural properties of end products. Methylcellulose is an especially common binder.

How to cook impossible meat like ground beef? ›

The best part about Impossible Burger is that it cooks like ground beef. For fillings, sear while stirring until well browned. If you're serving up burgers, we recommend cooking for 2-3 minutes per side.

Our premade patties make it quick and convenient to grill up a burger, and our plant-based ground is versatile enough to use in any ground beef recipe, or can be hand-formed into your own burger patties.

“Extrusion is a popular method to get the fiber structures, used famously by Beyond Meat.” Beyond's extrusion machines heat and pressurize the plant proteins to realign their structure, creating that meaty texture. Most importantly: Plant-based meat has to deliver the same taste and melting mouthfeel of a beef burger.

Heme is found in a protein called hemoglobin that is found in every living plant and animal, and is something we've been eating since the dawn of humanity. This ingredient not only makes Impossible Burgers taste like meat, but helps them stay juicy, moist, and slightly red at the center.

What is plant-based meat made from? One of the most popular brands is made from genetically modified soy with heme iron added to it. Heme is the component of meat that provides the meaty flavor. Some plant-based meats replicate this heme through fermentation of genetically engineered yeast.

One pound is about 16 ounces, or four cups. TVP about doubles in volume when you cook it, so two cups of dried TVP should add up to a pound cooked.

In learning how to make delicious plant-based recipes you can literally cut your grocery budget significantly. For example, 1 pound of ground beef will cost you around $6.00 at the time of this post. However, the same $6.00 of TVP will get you the equivalent of 5-6 pounds of ground "meat".

Measure a 1:1 ratio of TVP and water and pour the TVP into the water. Allow the TVP to soak in the water for roughly 20 minutes allowing the TVP to absorb the water and become moist and fluffy.