I'll admit, I'm not typically a fan of meat substitutes, so naming this creation was a challenge. My intention wasn't to mimic the exact taste or texture of beef mince (though I find the consistency remarkably similar). Rather, I aimed to develop a high-protein, plant-based component that could be integrated into meals just like ground beef. I wanted something hearty that would shine in dishes such as:
- Chili
- Tacos
- Enchiladas
- Burritos
- Lasagna
- Mac & Cheese (a homemade take on Hamburger Helper)
- Nachos
- Shepard’s Pie
- Stew
- Sloppy Joe-style sandwiches
While I haven't tried it in every single one of those recipes, I've experimented with several and am delighted with the outcomes.
If the concept of fake ground beef makes you uneasy, I completely understand. You're welcome to view this however you like. But I urge you to give it a try—it's bursting with flavor and packed with protein. The recipe below provides over 60 grams of protein (the exact amount depends on your choice of nuts; see the notes). It's incredibly adaptable and can be frozen, so making a double batch for future use is a smart move.
Protein-Rich Vegetarian Ground Beef (Yields 2–4 Servings, Depending on Usage)
- 8 oz. tempeh
- 1/2 cup walnuts, pecans, or other nuts
- 2 tablespoons TVP (textured vegetable protein)
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne
Place all ingredients in a food processor. Depending on your processor's capacity, you might need to work in batches. If so, whisk together the soy sauce, tomato paste, olive oil, and spices first to ensure even distribution across batches. Pulse—do not puree. The goal is a tender, crumbly texture, not a smooth paste. Once done, spread the mixture in an even layer on a baking sheet lined with a silicone mat or parchment paper.
Bake at 350°F for 20 minutes. Halfway through, take it out and give the mixture a stir.
This can be used immediately in a dish. Alternatively, keep it in an airtight container in the fridge for up to a week (perhaps longer, but I've tested a week and feel confident). You can also freeze it in an airtight container for later use.
Note: As mentioned, you can easily substitute the nuts based on preference or allergies. Almost any variety works since their primary purpose is to add texture. However, this swap will slightly affect the protein content. Walnuts, in my opinion, are among the highest-protein options, but many other nuts are excellent alternatives.
Bon appétit! xo. Emma
Protein-Rich Vegetarian Ground Beef
- 8 oz. tempeh
- 1/2 cup walnuts, pecans, or other nuts
- 2 tablespoons TVP (textured vegetable protein)
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne
- Add all ingredients to a food processor. If your processor is small, work in batches—first mix the soy sauce, tomato paste, olive oil, and spices together to ensure even distribution.
- Pulse (do not puree) until you achieve a soft, crumbly texture—avoid over-processing into a paste. Spread the mixture evenly on a baking sheet lined with a silicone mat or parchment paper.
- Bake at 350°F for 20 minutes, stirring halfway through.
- Use immediately, or store in an airtight container in the refrigerator for up to a week (I've tested this and it's safe). You can also freeze it in an airtight container for later use.
As mentioned, you can easily swap the nuts according to your needs or allergies. Almost any nut works since its main role is texture. This substitution will slightly alter the protein content. Walnuts are among the highest-protein choices, but many other nuts are fine.
