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Not having ground beef making you grind your gears? Then I have the recipe for you, my plant-based friend! Grind no further with this Vegan Ground Beef recipe.
This meat substitute is dense, hearty, and high protein thanks to vital wheat gluten. When prepared properly, this unassuming looking flour becomes “seitan” and can lend itself to have the same taste and texture as meat. It’s so realistic sometimes, you may think satan himself made this seitan.
Vegan jokes aside, you will love this seitan based ground meat. It works perfectly as a taco filling, the base for a hearty bolognese, or to bulk up your vegan chili. It’s also surprisingly easy to make. Kneading out the dough does take a little elbow grease. Once you’re done workout out your arms though, you’ll be able to replenish with a high protein meal!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 6-7 servings
Ingredients:
150 g - Yellow Onion - Diced
3-4 Cloves - Garlic - Minced
240 g - Vital Wheat Gluten
48 g - Tomato Paste
15 ml - Soy Sauce
300 ml - Water
840 ml - Vegetable broth
23 g - Black Strap Molasses - Optional
½ tsp - Onion Powder
½ tsp - Garlic Powder
½ tsp - Smoked Paprika
¼ tsp - Dried Sage
1 tsp - Black Pepper
Instructions:
In a pan over medium high heat, using a nonstick method of choice (I.E. cooking spray, oil, non-stick cookware, etc.), saute onion and garlic until onion is translucent and garlic is fragrant. Set aside.
In a bowl, mix vital wheat gluten, onion powder, garlic powder, smoked paprika, dried sage, and black pepper.
In a blender, add in onion, garlic, tomato paste, soy sauce, and water. Blend on high until smooth.
Pour blender mixture onto the vital wheat gluten. Mix until a dough begins to form.
Knead mixture for 7-10 minutes. Form into a ball and cover with a dish towel and allow to rest for 10 minutes.
Meanwhile, add vegetable broth and molasses to a large pot*. Bring to a boil then reduce to a simmer. Add in seitan and simmer for 25 minutes.
Drain seitan and add to a clean dish towel. When cool enough to handle, squeeze to release any excess liquid.
Using your hands, crumble the seitan until it resembles the size of ground beef.
Use anywhere you would use ground beef.
*Notes:
Make sure to use a large enough pot. The seitan will double in size while cooking.
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