LUNCH

Vegan Tofu & Beet Ground (vegan ground beef) • It Doesn’t Taste Like Chicken

Disclaimer: although these photos may look a little creepy, I promise, the food in these images is 100% vegan!!!

Let me introduce you to my Vegan Tofu and Beet Ground! Also known as vegan ground beef. No animals were harmed in the making of this delicious food. Instead this veggie ground is made with just a few simple ingredients that make for a chewy, juicy, meaty, totally vegan bite.

This vegan tofu & beet ground is flavourful, but only lightly seasoned so you can use it anywhere where you would have used ground beef. Lasagna, pasta, burritos, tacos, sloppy joes, nachos, soups, shepherds pie… the options are endless! Make ahead of time, and store in the fridge or freezer for later so you have it on hand.

Vegan Tofu & Beet Ground (vegan ground beef)! This veggie ground is made with just a few simple ingredients that make for a chewy, juicy, meaty, totally vegan bite. Flavourful, but only lightly seasoned so you can use it anywhere where you would have used ground beef. Lasagna, pasta, burritos, tacos, sloppy joes, nachos, soups, shepherds pie... the options are endless! Make ahead of time, and store in the fridge or freezer for later so you have it on hand. #itdoesnttastelikechicken #veganrecipes

There are a few keys to making the vegan ground beef so amazing.

    1. Tofu crumbles. If you’ve been a fan of my blog for awhile you will know that I’m obsessed with tofu crumbles. Tofu is crumbled, seasoned, and then baked. This dries out the tofu making it crispy. Then when you add these crumbles back into a liquid, they absorb some of that liquid resulting in a tofu that is chewy, juicy, and and so meaty in texture. It’s a favourite technique that I discovered back in 2015 and it has been a staple on my blog ever since.
    2. Beets. A beet is finely chopped and roasted along with the tofu in this recipe. This not only adds colour to the tofu, but the roasted beets add and earthy, deep flavour that enhances the meatiness of this dish. If you don’t like beets, don’t be afraid of this dish because my fiancé Adam also isn’t a fan of beets, but he loves this vegan ground beef recipe!Vegan Tofu & Beet Ground (vegan ground beef)! This veggie ground is made with just a few simple ingredients that make for a chewy, juicy, meaty, totally vegan bite. Flavourful, but only lightly seasoned so you can use it anywhere where you would have used ground beef. Lasagna, pasta, burritos, tacos, sloppy joes, nachos, soups, shepherds pie... the options are endless! Make ahead of time, and store in the fridge or freezer for later so you have it on hand. #itdoesnttastelikechicken #veganrecipes
    3. Broth slurry. To finish the dish, sauté some onion and garlic, then add the roasted tofu and beet mixture, and lastly add a slurry of vegetable broth and cornstarch. This may seem a little odd, but as mentioned under “tofu crumbles”, the tofu needs some liquid to absorb to reach the perfect texture. The addition of cornstarch to the broth helps thicken the sauce. The combo makes for the perfect juicy crumbles.

How to make vegan ground beef:

Mix the seasoning ingredients, and then add the chopped beet and tofu.

Mix the nutritional yeast, soy sauce, 1 tablespoon of olive oil, and smoked paprika together in a large bowl. It will make a brown paste-like texture.
Add the chopped beet, and then crumble the block of tofu with your fingers into the bowl along with the seasoning. You can alternatively use a potato masher in the bowl to mash up the tofu.

Crumble the tofu or use a potato masher to break it up, then stir to combine with the seasoning.

Mix with the seasoning making sure all of the tofu is evenly coated.

Spread over a baking sheet and bake for 35 to 45 minutes, stirring every now and then.

Spread the crumbles evenly over the pan. Bake for 35 – 45 minutes, stopping to stir the tofu every now and then.

Until the tofu is browned.

Keep a close eye on it towards the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of texture.

Sauté onions and garlic. Add the tofu mixture, and a broth slurry. Cook until the liquid is absorbed and the tofu is juicy.

In a small bowl or measuring cup, mix the vegetable broth and cornstarch together. Set aside

Heat 1 tablespoon of olive oil in a large skillet or non-stick frying pan over medium-high heat. When hot add the onions and garlic and sauté for about 5 minutes until the onions turn translucent and begin to brown. Add the tofu beet crumbles to the pan and pour over the vegetable broth slurry. Cook for about 5 minutes, stirring often, until the tofu has softened and most of the liquid has been absorbed. If desired, add more soy sauce to taste. Enjoy hot or let cool and store to use later.

Vegan Tofu & Beet Ground (vegan ground beef)! This veggie ground is made with just a few simple ingredients that make for a chewy, juicy, meaty, totally vegan bite. Flavourful, but only lightly seasoned so you can use it anywhere where you would have used ground beef. Lasagna, pasta, burritos, tacos, sloppy joes, nachos, soups, shepherds pie... the options are endless! Make ahead of time, and store in the fridge or freezer for later so you have it on hand. #itdoesnttastelikechicken #veganrecipes

This vegan ground beef is delicious served hot, but it tastes even better the next day. I only lightly seasoned this recipe, so if you wanted to add your own seasonings you can go for it! I recently had this just on some lettuce wraps which was super delicious, but you could also try it in lasagna, pasta, burritos, tacos, sloppy joes, nachos, soups, shepherds pie, or anywhere that you would have used ground beef.

Bon appetegan!

Sam Turnbull.

Print Recipe

Vegan Tofu & Beet Ground

This veggie ground is made with just a few simple ingredients that make for a chewy, juicy, meaty, totally vegan bite. Flavourful, but only lightly seasoned so you can use it anywhere where you would have used ground beef. Lasagna, pasta, burritos, tacos, sloppy joes, nachos, soups, shepherds pie… the options are endless! Make ahead of time, and store in the fridge or freezer for later so you have it on hand.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Main Course, Side Dish

Cuisine: American

Servings: 6 (makes about 3 cups)

Calories: 163kcal

Ingredients

For the tofu & beet:

  • 2 tablespoons nutritional yeast
  • 2 tablespoon soy sauce (gluten-free if preferred)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 block (350g) extra-firm tofu, drained (no need to press it)
  • ½ cup chopped raw beet, (½ cup)

To finish the recipe:

  • 1 cup vegetable broth
  • 2 teaspoons cornstarch
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced or pressed
  • ½ – 1 tablespoon soy sauce (or to taste, if needed), (gluten-free if preferred)

Instructions

To prepare the tofu & beet:

  • Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.

  • Mix the nutritional yeast, soy sauce, 1 tablespoon of olive oil, and smoked paprika together in a large bowl. It will make a brown paste.

  • Crumble the block of tofu with your fingers into the bowl along with the seasoning. You can alternatively use a potato masher in the bowl to mash up the tofu. Add the chopped beet along with the tofu crumbles, and mix with the seasoning making sure all of the tofu is evenly coated. Spread the crumbles evenly over the pan. Bake for 35 – 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of texture.

To finish the recipe:

  • In a small bowl or measuring cup, mix the vegetable broth and cornstarch together. Set aside

  • Heat 1 tablespoon of olive oil in a large skillet or non-stick frying pan over medium-high heat. When hot add the onions and garlic and sauté for about 5 minutes until the onions turn translucent and begin to brown. Add the tofu beet crumbles to the pan and pour over the vegetable broth slurry. Cook for about 5 minutes, stirring often, until the tofu has softened and most of the liquid has been absorbed. If desired, add more soy sauce to taste. Enjoy hot or let cool and store to use later.

Notes

Chopping the Beet: To chop the beet, I just use a knife and cutting board. I don’t even bother removing the skin, I just scrub it clean and then chop.
Canned or Cooked Beets: If you want to use canned or cooked beets, there is no need to roast them with the tofu. Just chop and add to the pan with the cooked tofu and the broth slurry. 
Make ahead: this recipe tastes even better the next day! To make ahead prepare the recipe as written, let cool, then store in an air-tight container in the fridge for up to 5 days, or in the freezer for up to 2 months. 
Oil-free: to make oil-free, replace the oil in the tofu marinade with 1 tablespoon vegetable broth. When sautéing the onions, omit the oil and instead do a water or broth sauté.

Nutrition

Serving: 1serving (about ½ cup) | Calories: 163kcal | Carbohydrates: 8g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 757mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg

 


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