Looking for a mouth-watering plant-based alternative to traditional ground beef? Look no further! This Vegan Mexican Ground Beef made from Textured Vegetable Protein (TVP) is packed with smoky, spicy flavors and is perfect for tacos, burritos, or any Mexican-inspired dishes. It’s quick, easy, and a fantastic meat substitute that even non-vegans will enjoy!
For all you TVP fans, check out my full collection of Textured Vegetable Protein recipes here.
What is TVP?
Textured Vegetable Protein (TVP) is a plant-based meat alternative made from soy flour. It’s a highly versatile ingredient often used in vegan and vegetarian dishes because it has a texture similar to ground beef. When hydrated, TVP absorbs flavors well, making it the perfect base for this vegan Mexican ground beef recipe.
Why Choose Vegan Mexican Ground Beef?
Going vegan doesn’t mean sacrificing flavor. This Vegan Mexican Ground Beef recipe offers all the robust, smoky, and spicy flavors you’d expect from a classic beef dish but without the meat. It’s healthier, cruelty-free, and better for the environment. Plus, TVP is high in protein, making it a great choice for those looking to increase their plant-based protein intake.
Ingredients & Substitutions
When it comes to creating the perfect Vegan Mexican Ground Beef, the ingredients play a crucial role in delivering bold flavors and textures. Here’s what you’ll need:
TVP (Textured Vegetable Protein)
TVP is the star of this recipe, providing that chewy, meaty texture. It’s dry in its original form and absorbs all the flavorful marinade when rehydrated.
Vegetable Broth
This helps to soften the TVP and infuses it with an extra layer of flavor. You can substitute it with water, but broth adds depth.
Tomato Paste
Adds a rich, tangy base to the mixture. It also helps in thickening the sauce.
Soy Sauce & Dark Soy Sauce
These add a savory, umami punch. Dark soy sauce adds a deeper color and richer taste. If you’re gluten-free, opt for tamari or coconut aminos instead.
Spices
- Garlic Powder & Onion Powder: Essential for a deep, savory base.
- Smoked Paprika: Adds a smoky depth to the dish. You can also use a small chopped chipotle pepper in adobo for an extra kick.
- Chili Powder: Brings the heat and an authentic Mexican flair.
- Salt & Pepper: Adjust to your taste preferences.
Substitutions
If you can’t find TVP, you can substitute it with lentils or crumbled tofu for a different texture. Feel free to swap out the spices based on your heat tolerance or availability.
Helpful Tools to Make This Recipe
- Large Skillet: For sautéing the TVP mixture.
- Measuring Spoons: To ensure the right amount of spices.
- Spatula: For stirring and sautéing.
- Mixing Bowl: To prepare and soak the TVP.
How to Make Vegan Mexican Ground Beef TVP Recipe
Here’s a step-by-step guide on how to whip up this flavorful Vegan Mexican Ground Beef:
- Combine Ingredients (without heat):
In a pan, add vegetable broth, tomato paste, soy sauce, dark soy sauce, garlic powder, onion powder, chili powder, and smoked paprika. Stir well to combine all the ingredients.
- Add TVP:
Next, add the dry TVP into the marinade and stir thoroughly, ensuring the TVP is fully coated. Let it sit for 5 minutes to absorb the flavors.
- Cook the TVP:
Turn the pan on to medium heat and add 1-2 tablespoons of olive oil. Sauté the mixture for 5-8 minutes or until the TVP is lightly browned.
- Season:
Taste and season with salt and pepper as needed. Remove from heat, and your Vegan Mexican Ground Beef is ready to serve!
Tips & Tricks for Perfect Vegan Mexican Ground Beef TVP
- Allow TVP to Marinate: Letting the TVP soak up the marinade for a few minutes ensures the flavors are fully absorbed.
- Use Dark Soy Sauce for Depth: Dark soy sauce adds a rich umami flavor and beautiful color to the dish.
- Adjust the Spiciness: If you like things extra spicy, don’t hesitate to add more chili powder or even a chopped jalapeño.
Serving Suggestions
This Vegan Mexican Ground Beef is incredibly versatile. Serve it in tacos, burritos, or enchiladas. You can also add it to nachos, over rice, or in a salad bowl.
How to Store Vegan Mexican Ground Beef
Store any leftovers in an airtight container in the fridge for up to 5 days. It reheats well in a skillet or microwave.
Can You Freeze TVP Ground Beef?
Yes, you can! Freeze the cooled mixture in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Health Benefits of TVP
TVP is low in fat, cholesterol-free, and packed with protein, making it an excellent alternative to traditional meat. It’s also high in fiber, which aids in digestion.
Customizing the Recipe to Your Taste
Want a little extra heat? Add more chili powder or hot sauce. Prefer a sweeter flavor? Add a touch of sugar or agave syrup. The recipe is easily customizable to suit your taste preferences.
FAQs
TVP is made from defatted soy flour, which is a by-product of soybean oil production.
Yes, TVP is naturally gluten-free, but check the label to ensure there’s no cross-contamination.
Once cooked, TVP can last up to 5 days in the refrigerator when stored in an airtight container.
Vegan Mexican Ground Beef TVP
Ingredients
- 1 cup tvp: textured vegetable protein
- 1 cup vegetable broth
- 1 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
Spices
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp smoked paprika (or sub 1 small chopped chipotle pepper in adobo)
- 1 tbsp chili powder
- salt and pepper to taste
Instructions
- Right into the pan add vegetable broth, tomato paste, soy sauce, dark soy sauce, garlic powder, onion powder, chili powder and smoked paprika (and chipotle pepper if adding) and stir to combine. (the heat will not be on at this point)
- Add the dry TVP into the marinade, stir to combine, and allow to sit for 5 minutes.
- Turn the pan onto medium heat, and add 1-2 tbsp of olive oil.
- Sauté for about 5-8 minutes or until lightly browned. Season with salt and pepper to taste. Serve, and enjoy!
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Notes
Nutrition
Conclusion: Vegan Mexican Ground Beef TVP
This Vegan Mexican Ground Beef TVP recipe is a simple, delicious, and versatile dish that can be used in a variety of Mexican-inspired meals. With bold spices and a meaty texture, it’s sure to impress both vegans and non-vegans alike. Whether you’re meal-prepping for the week or serving up tacos at a party, this plant-based ground beef will satisfy every craving!
This was such an amazing recipe I didn’t know TVP could replicate beef so well. Used this for my tacos and you honestly couldn’t even tell the difference!
yayyyyy! I just found out about TVP like a year or so ago and I can’t believe I didn’t try it sooner! I’m so happy you love it 🙂
Fantastic plant based beef substitute loved this recipe will be book marking and making again
Thank you so so much! I’m so happy you are loving the recipe 🙂
Just watched you on YouTube use TVP and was like what the heck is that and now im addicted, I have been eating mostly plant based for 3 years and thanks to you just discovered this amazing ingredient 💚
Thanks so much for the follow! And Isn’t TVP great! It took me a couple of years to discover it as well, and now I also love it. I have a section here with all my TVP recipes if you are interested.
Do you have to cook the TVP once it’s rehydrated?
It depends on the recipe! Some recipes use TVP rehydrated and then added directly, while others may call for a quick sauté or simmer to further enhance the flavor.
For example, in many chili recipes, the TVP is rehydrated and then simmered with the other ingredients. If you’re short on time, you don’t have to cook the TVP after rehydrating. However, I do like the texture and crisp it adds when cooked!