Plant-Based Ground Beef Recipe (2024)

FAQs

How do you make vegan ground beef taste better? ›

seasonings / marinade

However, you can also substitute with things like Steak Sauce, Vegan Worcestershire and Tomato Paste. You can also use things like Blackstrap Molasses for color and flavor as well.

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.

Cook product thoroughly. 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.

Umami is what gives savoury dishes that meaty, brothy taste – typically found as MSG. Some manufacturers will use what you might call an “umami bomb” to give plant-based applications the hearty, meaty taste consumers want from traditional meat.

According to data from the Good Food Institute, plant-based meat is still two to four times as expensive as traditional meat. With inflation cutting into people's paychecks, paying double for a similar experience is not an ideal choice for omnivores.

As with any food, the healthiest options among plant-based meat alternatives are the ones you can eat in as close to their original, whole form as possible. For example, jackfruit flesh or a soy food like tofu undergoes significantly less processing than products like the Beyond Burger and Impossible Burger.

Plant-based meat alternatives often contain more sodium than animal meats—in some examples up to six times more—and some of them contain added sugars, artificial coloring, and controversial additives like carrageenan and methylcellulose, which are bulking agents.

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

Heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through. Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.

What makes plant-based burgers taste like meat? ›

Researchers at Impossible Foods discovered that by adding heme to their plant-based burgers, they could capture a lot of the aromas we associate with meat. They call it their "magic ingredient," and, combined with yeast extract, it does seem to do a pretty good job.

If its a potato based patty, look for a crust on top that is browned, and being able to poke it should have steam rise out of it. Its rather simple to tell when its done. For soy patties, its slightly harder - my rule of thumb has always been to wait for the grill marks to appear on it, and then wait about 5 minutes.

Heat a non-stick skillet over medium heat. Lightly oil skillet. Add frozen Beyond Steak™ and cook for 5 minutes, stirring frequently. Season to your liking and enjoy.

Dark soy sauce - great for that super umami, almost metallic meaty flavour. Marmite - also known as yeast extract, this stuff tastes super beefy and will provide a salty tang. Vegan stock cubes - I use Oxo vegan beef flavour but any will do and mushroom bouillon cubes are a good alternative.

If you're not actually vegetarian, things like worcestershire, fish sauce, or beef stock can add a lot of that flavor you're looking for without adding meat directly. For actual vegan options: mushrooms, miso, fermented black bean, smoked salt, nutritional yeast, kombu, marmite.

Then, we mix in fats, minerals, fruit and vegetable-based colors, natural flavors, and carbohydrates to replicate the appearance, juiciness, and flavor of meat. The result? All the flavor you want, none of the cholesterol, hormones, or GMOs you don't.