Description
Hey kitchen friend! Olivia here, bringing you the ultimate flavor flex: Vegan Ground Beef Crumbles. With a bold, savory kick and a dreamy, meaty chew, these beauties are perfect for tacos, lasagna, pizza, or just sneaking from the tray. One bowl, two pans, and zero stress—let’s turn pantry staples into weeknight magic!
Ingredients
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4 cups vital wheat gluten
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½ cup nutritional yeast
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2 tbsp onion powder
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2 tbsp garlic powder
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2 tsp ground cumin
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2 tsp paprika (or smoked)
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½ tsp black pepper
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¼ tsp cayenne
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¼ tsp allspice
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1½ cups water or broth
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½ cup liquid aminos (or tamari/soy sauce)
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½ cup coconut aminos (or ¼ cup liquid aminos + ¼ cup maple syrup)
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2 tbsp apple cider vinegar
Instructions
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Preheat oven to 350°F (175°C).
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Whisk dry ingredients in a large bowl.
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Whisk wet ingredients in another bowl until foamy.
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Pour wet into dry, mix gently just until combined.
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Knead 1–2 mins, then pinch into marble-sized crumbles.
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Spread on two parchment-lined baking sheets.
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Bake 25–30 mins, stirring halfway, until browned and crisp.
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Cool completely, then store in fridge or freezer.
Notes
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Use smoked paprika or mushroom powder for depth
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No coconut aminos? Mix soy sauce + maple syrup
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Gluten-free? Try crumbled lentils or tofu instead
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Want spice? Add chili flakes to the mix
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Freeze flat in bags for quick reheating
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Fat: 1g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 21g