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Meatless Crumbles in a bowl

Meatless Crumbles


  • Author: Liz Madsen
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Diet: Vegan

Description

These meatless crumbles make the perfect vegan ground beef alternative in any dish! Throw these nut-free crumbles together in 10 minutes.


Ingredients

Scale
  • 6 oz TVP
  • 1.5 cups vegetable broth
  • 8 oz crimini (or white) mushrooms, diced finely
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 tbsp soy sauce (or gluten-free tamari, if needed)

Instructions

  1. Cook the mushrooms: Start your mushrooms sauteing first since they take the longest to cook down. I preheat a large nonstick pan over my burner for a few minutes and then dump in the mushrooms and spread them out. They’ll release their own liquid, so no need to add water or oil.
  2. Rehydrate the TVP: While the mushrooms are cooking down, you can work on rehydrating your TVP. Add the TVP to a bowl and cover it just barely with vegetable broth. I like to press the mixture down while adding the broth, that way it soaks up all the broth and I don’t have to drain it (lazy method).
  3. Add the rehydrated TVP: Once the mushrooms have released their liquid and the TVP has absorbed the broth, it’s time to combine them. Make sure to drain any remaining broth from the TVP first. Then add it into the pot and stir well.
  4. Spice it up: Next you can add the soy sauce and spices. Now would be the time to add any other spices depending on what you’re making with it. For example, for nachos I’d add cumin, paprika, coriander, and chipotle powder.
  5. Cook a lil’ more: Give your veggie crumbles a thorough stir and cook it for another 5 minutes on high. Don’t add any more liquid.
  6. Serve or use it how you like: You’re done! You can now use this in any other recipe, or serve it alongside some veggies and/or a starch.
  7. Store: Refrigerate in an airtight container for up to 5 days or freeze in an airtight freezer-safe container for up to 3 months.

Notes

Note 1: If you aren’t a fan of mushrooms, you could pulse them a few times in the food processor, otherwise just chop them about a quarter to a half inch dice. I prefer a quarter inch for the texture, but it’s up to you.

Note 2: The base of this recipe is TVP, which stands for textured vegetable protein, also known as soy. Don’t be afraid of soy, it’s very good for you.

Note 3: I rehydrate my TVP with vegetable broth, but if you were trying to make it taste like chicken, a quick hack is to use vegan chicken broth, my favorite being Better Than Bouillon No Chicken Base. You could also try using a vegan beef bouillon but my recipe really does seem to make it taste just like vegan beef.

Note 4: Add whatever spices you like depending on how you intend to use this recipe, but the spices in the recipe card above just make it taste like regular seasoned ground beef.

  • Category: Ingredient
  • Method: Stove top
  • Cuisine: American

Keywords: Vegan, Oil-Free, Sugar-Free, Can Be Gluten-Free, Meatless Crumbs, Vegan Meat