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DIY vegan ground beef! It is easy to prepare, high in protein (12.4 g per 1/4 pound!), and free of grains, gluten, soy (e.e., no tofu) and nuts. One batch makes about 3 pounds.
This post began life as a simple idea for a great summer burger recipe. But as I tested and tasted, I soon realized that what I was making had potential for more. So much more!
Specifically, a versatile, vegan substitute for ground beef. It is a perfect meat substitute for countless recipes.
Table of Contents
- How Can I Use this Plant Based Ground Beef Recipe?
- (2) Make meatballs
- Nutritional Highlights of the Vegan Ground Beef
- The Ingredients for DIY Vegan Ground Beef
- Step by Step Directions
- Step Two: Pulse the Lentils
- Step Four: Combine the Ingredients
- Keep it Fat-Free or Add Some Fat
- More Easy, Plant-Based Meat Recipes to Try:
- Vegan Ground Beef {Grain-Free, High-Protein, Soy-Free} Recipe
How Can I Use this Plant Based Ground Beef Recipe?
My DIY vegan ground meat can be used in just about all of your favorite dishes that call for ground meat.
(1) Brown It
Brown it in a skillet for use in casseroles, vegan tacos (make vegan taco meat by adding cumin, chili powder, and oregano), sloppy Joe mix, or spaghetti sauce / pasta sauce.
(2) Make meatballs
Shape and bake it into meatballs.
(3) Make a vegan meatloaf
Channel the 1950s and make a loaf. Don’t forget the mashed potatoes on the side!
(4) Go big with burgers
And, of course, you can make some burgers!
Additional seasonings for the vegan ground beef are up to you: herbs, spices, hot sauce, add whatever suits your fancy. Season as you would regular ground beef.
Nutritional Highlights of the Vegan Ground Beef
In addition to being frugal and simple to make, this simple mix boasts all of the following attributes:
- High protein (12.4 g per 1/4 pound)
- Vegan (egg-free, dairy-free)
- Soy-Free (no tofu, no soy sauce, no TVP)
- Grain-free
- Oil-free (no added fat
- Nut-free (e.g., no walnuts, cashews, or almonds)
- Gluten-free
- Very high in fiber (12.7 g per 1/4 pound)
The Ingredients for DIY Vegan Ground Beef
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The ingredients for this vegan ground beef recipe are familiar and frugal:
- uncooked lentils
- canned beets
- onion
- flaxseed meal
- coconut flour
- mushrooms
- seasonings (garlic powder, smoked paprika, salt and black pepper}.
- nutritional yeast
Nutritional yeast adds tremendous umami flavor, as well as protein and B vitamins. If you cannot eat yeast, not to worry; leave it out (see the recipe notes for adjustments).
Step by Step Directions
Note that the complete directions are also in the recipe card below.
Making this vegan ground beef substitute is a straightforward affair.
Step One: Prepare the Lentils
Cook the lentils in a saucepan with enough water to cover the lentils by at least 1 inch (2.5 cm). Bring to a boil over high heat and then simmer for 10 minutes.
The lentils should be plumped and mostly, but not entirely, soft. They will still have some bite. Rinse and drain the lentils.
Step Two: Pulse the Lentils
Place the lentils in a food processor and pulse (do not puree) until finely chopped with only a few irregular pieces. Scrape the lentils into a large bowl (no need to clean the food processor).
Step Three: Prepare the Vegetables
Place the mushrooms and onion in the food processor bowl. Before adding the beets, first press them between layers of paper towels to remove as much excess moisture as you can (it will look like you’ve cleaned up a crime scene).
Step Four: Combine the Ingredients
Add the blotted beets to the processor and pulse all of the vegetables until you have a very finely chopped, uniform mixture, but not a puree. Stop to scrape the bottom and sides of the bowl several times. Add to the bowl of lentils, along with the remaining ingredients.
Taste the mixture and adjust the seasonings to suit your tastes.
I chose a combination of flavors and spices (nutritional yeast, garlic powder, smoked paprika, salt, and pepper) that boost the umami flavor profile of the “meat” while still keeping the overall flavor fairly neutral. Take the flavors in whichever flavor direction you like, depending on your tastes/needs, as well as the recipe you are planning for its use.
The moisture in vegetables can vary, so adjust the flax and coconut flour as needed, too. The meat should be moist, but not wet, and should hold together easily when gathered together into a small ball or patty.
This is the end result, in “raw” form:
Keep it Fat-Free or Add Some Fat
But wait, there is no fat in the recipe!
It’s true, and it is not an accident. You can keep the meat oil-free, or add the amount of fat you would like for any given recipe. For example, I like to brown the meat (1 pound/454 g) in 1 or 2 tablespoons of oil, or add the same amount for burgers, meatballs or meatloaf. It’s entirely up to you!
Use the vegan beef right away, refrigerate for several days, or freeze for future use!. I like to separate the mixture into 1 pound or half pound packages.
Oh, one more note: The meat will darken slightly (it will look even more meat-y) after a few days of refrigeration, or after freezing and thawing. Here is the same mixture after 1 day:
Enjoy your weekend, everyone!
More Easy, Plant-Based Meat Recipes to Try:
- Vegan Oat Mushroom Ground Beef
- 3-Ingredient Almond Flour Vegetable Nuggets
- Mushroom Almond Flour Ground Beef (2 ingredients)
- Vegan Lentil Taco Meat
- Lentil & Mushroom Meatballs
- Lentil & Vegetable Kefta
- Grain-Free Lentil Loaf
Vegan Ground Beef {Grain-Free, High-Protein, Soy-Free}
Ingredients
- 2 cups 400 g uncooked brown lentils, rinsed and drained
- 1 15 oz/425 can whole or sliced beets, drained (see note for using fresh)
- 6 oz 170 g white mushrooms, quartered
- 1 small, about 5 oz/142 g or 1/2 of a medium-large onion, trimmed, cut into large chunks
- 1/2 cup 40 g nutritional yeast
- 1/3 cup 37 g coconut flour
- 1/4 cup 26 g flaxseed meal
- 2 teaspoons garlic powder
- 1 and 1/4 teaspoons smoked paprika
- 1 and 1/2 teaspoons fine sea salt, more or less to taste
- 3/4 teaspoon freshly cracked pepper, more or less to taste
Instructions
- In a medium saucepan, combine the lentils and enough water to cover by at least 1 inch (2.5 cm). Bring to a boil over high heat; reduce heat to low and simmer, uncovered, for 10 minutes (the lentils will be slightly undercooked). Drain and rinse under cool water.
- Place lentils in a food processor. Pulse until finely chopped with only a few irregular pieces. Scrape the lentils into a large bowl (no need to clean the food processor).
- Place the mushrooms and onions in food processor bowl. Firmly press beets between layers of paper towel to remove excess liquid; add to food processor. Process until very finely chopped, but not a puree. Add to lentils in bowl.
- Add remaining ingredient to bowl. Stir everything together until blended. Taste; adjust the seasonings to suit your tastes. Use immediately or see storage options for future use!
Love this recipe so versatile
That’s wonderful, Sondra, I am so glad you like it!
Can I get the recipe!
Hi Berishia! The recipe cards right here in the post! 🙂 You can use the JUMP TO RECIPE button to be taken directly to the recipe, or scroll to the bottom of the blog post. Cheers, and let me know if you have any other questions about the recipe.
Yum! This recipe looks really good. Is there a sub for the mushrooms?
Hi Jennifer! You could try using an equal amount of eggplant (skin removed), zucchini, or other summer squash.
Do you think you could sub rolled oats flour for the coconut flour?
Hi Paul,
Possibly. It might be better to coarsely grind the oats, but it is up to you if you want the texture of the rolled oats or not. You will likely need at least twice the amount of oat flour (compared to coconut flour), adding more, as needed (coconut flour is used in much smaller portions than other flours). Cheers.
This looks very nice. Looks very nice.. Do too the oxalate s in beets and my osteoporosis, I’m not supposed to have. Could I substitute something else? Thank you
Hi Amanda! I think you could replace the beets with turnips, parsnips or carrots for similar earthy flavors and texture, or perhaps cauliflower for a milder taste. The color will be different, as well as the flavor, but still tasty!
Is there a sub for coconut flour?
Thank you
Hi Susan,
You could use almond flour or seed flour (finely ground sunflower seeds or pepita seeds (green pumpkin seeds). Coconut flour is used in much smaller amounts compared to all other flours (extremely absorbent), so you will need to use 2 to 3 times as much of the nut or seed flour 🙂
Fantastic!!! Mine wasn’t as red as the picture and that may be a good thing cause my household gets suspicious about me sneaking in veggies 🙂
It was very easy to make and I split everything into 400g batches – froze 2 batches, 1 batch in the fridge for burgers tomorrow and 1 batch was nice rolled into balls for spaghetti “meat”balls tonight.
This is an easy recipe and I cannot wait to play around with different favor combos once I’ve done many more batches. This is the 3rd recipe of yours I’ve made this week and I feel that count rising as the days go by. Thank you for simplicity! Sending love and appreciation your way!!!!
Love and appreciation right back to you Lina! Go you with your home cooking, so happy you are giving my recipes a try— hooray for simplicity! 😍🌻
Hi Camilla,
I love your recipes! I just made the lentil bacon and love it. Quick question bout this recipe. I have cardiovascular disease so I stay away from coconut products due to the saturated fat. Coconut flour contains some saturated fat so I’d like to avoid it. Is there a different flour that I could use for this recipe? Perhaps chickpeas or rice flour?
Thanks!
Tony
Hi Tony! Im guessing you could use almond flour or finely ground seeds (e.g., pumpkin seeds or sunflower seeds) in place of the coconut flour (you would need to use about twice the amount).
Just an update, as I a, getting ready to make this agin.
Not only did I make stuffed bell peppers, I made spaghetti bolognese, tamale pie, and vegan haggis! This ground beef is amazing!
Trina
Trina, oh my goodness, those all sound AMAZING!!! I am thrilled to pieces that you are enjoying the recipe so much , thank you so much for taking the r time to add an update 😍
Trina!!!! Can you share your vegan haggis recipe? That sounds mind blowing (I love haggis so much) but haven’t eaten it in years. With this ground beef recipe, I’m certain it’s epic!
I am sorry Lina, I am just seeing your post this morning. I got the recipe from Tinned Tomatoes. Never having had haggis, I read several recipes and wanted one that was easy and the reviews are positive. We enjoyed using this lentil ground beef from power hungry, which is also easy and had many positive reviews. Sorry again for not seeing your request for so long.😏😀
Hi! I love this recipe!! I just have one question, am I to use all of the cooked lentils or only two cups of the cooked lentils?
Thank you!
Hi Taylor. I am so glad you like the recipe ☺️ Happy to clarify: you need 2 cups/400 grams of uncooked lentils. Cook as directed in the recipe. The cooking will make the lentils heavier and bigger because of the water absorption. You will use ALL of these lentils (the 2 cups is the measurement for the uncooked lentils, not the cooked lentils). I hope that helps!
I made this couple of days ago, I did use red lentils because that is what I have on hand. I did not need to cook longer than to just bring to a boil, as the lentils were already half cooked. I also baked the beets, which made them intensely dark burgundy in color. I followed the recipes directions. The flavor was neutral and consistency was good.Yesterday I made stuffed bell peppers with this “meat” which I flavored with no beef bouillon powder and some shiitake mushroom powder. These turned out delicious! I am gonna be making this meat substitute from now on.
Trina
That’s fantastic, Trina, I am so glad that you like the recipe. I love the sound of adding the shiitake powder and no beef powder, I am sure that upped the umami nicely.
I’ve just found out about this webpage some minutes ago and I am impressed! Everything looks amazing and I am happy there are lots of recipes that are gluten and refined and unhealthy sugars free. In less than 10 minutes of finding out about this page I was already baking the Chickpea banana muffin. Simply delicious! Thank you very much for sharing your talent with us!
Welcome, Vick! So glad you like the chickpea banana muffins, that’s great. Enjoy exploring and let me know if you have any questions 🙂
Can this recipe be used for making chili
Hi Gereogette,
Yes. I recommend browning it separately and adding it during the last few minutes of cooking 🙂
Used this for a vegan bolognese. I followed others’ advice and waited to add the at the very end (cooked into crumbles until quite dry beforehand). It was a sensation! Thank you for this brilliant recipe.
Millicent, I am so glad that this worked out so well for you bolognese recipe!
This taste good but maybe I did something wrong because it was not like ground beef at all. It was literally just lentil paste with added flavor. Would prob make an ok burger patty but did not work that well for tacos
Hi Lissa,
I am sorry to hear that the recipe did not come out as expected. Your comment about he mixture being a paste gives me a clue to the problem. It’s really important not to (1) overcook the lentils and (2) not to overprices the mixture. You want it to have a chunky texture, not a puree. If the lentils are overcooked, it will be far too mushy and pasty. I hope you give it another try.
This was very tasty. Easy to make. Thank you
That’s great, Randy, so happy to hear it. And thank you for taking the time to post a comment 🙂
can you use other flours or cornstarch in place of the coconut flour?
Hi ummj9y,
Cornstarch or other starches will not work in place of the coconut flour, but you could use almond flour/meal, or finely ground seeds or other nuts. You will need at least twice the amount of nut/seed flour compared to the coconut flour. Cheers.
This is a really tasty recipe and easy to make. I’ve made it – and have frozen it – many times. I recently substituted this ‘meat’ in a regular ‘meatloaf’ recipe and it was delicious. It was soft on day one but firmed up on day 2 (so, yay, it’s a make ahead dish). I would like to achieve a more meaty texture so I’m wondering if you think using 1/2 amount cooked and half uncooked would work.
Hi Naomi! I am so glad that you like the recipe. I am not sure how that would work (1/2 cooked 1/2 uncooked). Perhaps try it with a mini portion first (like a muffin size) to see if it works before trying it with a full batch.
The browned colour, texture, and consistency look perfect, but I’m curious if you have used this in a chili before? I’m concerned it might not hold its consistency after browning and then being simmered over a long period of time. Open to other suggestions if this isn’t the right substitute, or way to use it, for a chili.
Many thanks!
What role do beets play in the recipe, other than color?
Hi Jane,
They add flavor, moisture, texture, fiber and volume to the recipe.
Can you use a different gluten free flour? If not, can you taste the coconut?
Hi Gigi! I do not taste any coconut, but yes, you can try other flours. I suggest a ground nut or seed flour or meal (like coconut flour, these can be eaten without cooking. Most importantly, they will not make the texture gummy). Ready made flours or meals, or s8mply grind your own in a blender or food processor. Pumpkin seeds, sunflower seeds, almonds, walnuts…not chia seeds or flax seeds, though (since they form gels when combined with liquid).
I realized you asked this quite a while ago, but I thought I would reply since it looks like Camilla didn’t see your question. I haven’t made this recipe yet myself, but I would imagine that you could use it in chili but just add it during the last ten minutes or so instead of letting it cook/simmer for an extended time with the other ingredients.
How to make an adjustment on this , but brake a quarter of the lentils and purée them more with flax eggs to get this to bind better
Hello,
Unfortunately, I cannot tolerate any mushrooms. I don’t recall seeing a substitute for that within this recipe and post. Do you have a suggestion or option on what can be substitutes for the mushrooms?
Hi Carla,
You could use eggplant in place of the mushrooms–similar texture. If you cannot eat eggplant, perhaps squash (e.g., zucchini, yellow squash)
Can confirm it works really well with eggplant too! Super yummy!
Oh, that’s great to know Iggy, thank you!
can you sub beet powder? I always have it on hand, canned beets too high sodium, never have fresh beets
Hi D.O.,
I am sure you can make that work. I am not quite sure how much beet powder + quantity of water will equal the amount of beets called for in the recipe, but I think you could guesstimate it (maybe start with 1/4 cup of beet powder and 3 tablespoons water? Adjust as needed?)
Do you think oyster mushrooms could be used in place of the white mushrooms?
Hi Amelia,
Sure! The flavor of mushroom may be a little bit stronger (that would be a great thing for me :)), but otherwise, proceed as normal with an equivalent amount of oyster mushrooms.
Q1: Let’s say I’m gonna use fresh beet roots. I understand that I have to cook/boil them. If so, up to what texture/temper should I boil beets? I.e. Texture for eating as an appetizer with yogurt, or for preparing pickles, or almost raw?
Q2: Can I use wholegrain (/w germ) wheat-flour instead of coconut flour. As I understand from comments, the reason for coconut flour is for better absorbency.
Q3: Off-topic. Have you tried your recipe with a) completely, b) in addition to brown lentil as partially: with other dry/fresh beans, i.e. white beans, chickpeas, fava, pea? Wanna hear.
Q4: Off-topic. Are there true DIY guides to prepare coconut flour and almond flour at home?
Thank you.
Hi Kayram! I’ll go through your questions one by one:
(1) For freshly cooked beets, you want them fork tender (tender enough that your fork can go through the beet with relative ease).
(2) I would not recommend wheat flour as a sub for the coconut flour. You can eat coconut flour raw, but you cannot eat wheat flour raw. You get a paste when you mix wheat flour and water; that’s not the case with coconut flour. They are very different ingredients, used in different ways and in different proportions, even though both are dubbed “flour.” A nut or seed flour would work as a sub, but you will need to use 2 to 3 times the amount as coconut flour.
(3) I have not, but that could work!
(4) I don’t think there is a diy guide for coconut flour since it is a bi-product of coconut milk manufacturing (it is the fiber left behind after all of the liquids have been removed. The fiber is then dried and ground into a fine powder). Almond flour, however, is very simple to make in a high speed blender (not possible in most regular blenders or food processors, though). You can google DIY almond flour and find many resources. I hope this helps!
@Camilla, I’ve done coconut milk from whole coconut, and used the pureed remains: dried out the fiber after,(lightly oven dried; careful not to brown it) then put it in a blender again in reasonably small quantities to break it down further.
-this was a conventional blender, & it still worked for a rough flour that would work here.
high speed blender would knock these steps out much faster.
I did find the instructions online so tips & tricks exist.
OP would just have to do that homework or like all great blog-writers: try it & write it up! 🙂
Can vital wheat gluten be used instead of coconut flour( the type I’m refering to is the kind that I add to my homemade bread dough to ensure fluffy bread loaves)? also is thier some kind of common pantry item i can substitute for the nutritional yeast flakes?
Hi Monica! I think vital wheat protein could work. I am not sure how its absorbency compares with coconut flour–you may need to add a little bit more if the mixture is too wet. That will add some really good texture to the “meat.” I do not use it here since my site is gluten-free, but that’s a good idea (it is used to make tempeh).
Nutritional yeast gives an umami flavor to the beef. You could add some soy sauce or miso paste for umami flavor, it it’s place. But you will need to add a little bit more dry ingredients (like the wheat gluten above) to make up for the dry yeast flakes. Nutritional yeast is high in protein, but you will get that back if you use the wheat gluten, since it is high in protein, too 🙂
Could japanese panko breadcrumbs substitute for the coconut flour; but as you replied to other commenters use 3x more bread crumbs then the original amount of the coconut flour?
Sure, I think that could work. Yes, about 3x as much as the coconut flour (coconut flour is used in small amounts because it expands dramatically when it absorbs liquids).
This does have nuts in it. Coconuts are classified as nuts by the FDA.
The FDA classication has caused a lot of confusion for people by lumping coconuts into the classification of tree nut. Coconuts are not tree nuts. Botanically, a coconut is a fibrous one-seeded drupe, also known as a dry drupe. A drupe is not a nut. Notably, the two major U.S. allergen advocacy groups, the Food Allergy & Anaphylaxis Network (FAAN) and Food Allergy Research and Education (FARE) do not recognize coconut as a nut. Also, a 2010 U.S. study conducted by Children’s Hospital Boston researchers found there was “no significant risk of allergy to coconut in peanut and tree nut allergic children” (Pediatr Allergy Immunol. 2010;21(8):1114-8). As found in the scientific journal Children, “Despite concerns voiced often by food-allergic patients, allergy to coconut is rare, not directly associated with nut allergy and few cases are reported so far in the literature” (2017; 4:85). I hope this clarifies why I do not list coconut products as nuts in my recipes.Cheers.
@Camilla, you have an awesome understanding of the ‘chemistry’ of the foods you use on this site. (I think chemistry is the correct word here). Bravo.
I appreciate your gluten free recipes. I have not tried any of your recipes as yet, but when I want to start making my own GF meat, breads and cheeses, I know exactly where I will find the recipes.
Thank you!
Such a kind comment, Dee, thank you so much!
Camilla, this has been a godsend for my family of vegans and meat eaters. We all love it, thank you! I’ve shared your site with many others
What can I add to replace lentils? I don’t want add beans , I was thinking quinoa or some other grain.
Hi Krystal,
You are welcome to experiment with grains in place of beans. but I am not sure how or whether that will work with this particular recipe (since beans and grains are quite different). If you do try grains, I think you could make it work by processing the cooked grains (about 1.5 cups cooked grains) in a food process. Do not break them down entirely, but to the point where they are somewhat broken down and sticking together. I have done that with brown rice.
The ultimate vegan meat, in my opinion! I’ve tried many other recipes but this is by far the best. Already made three batches of this into meatballs. I was so happy to learn that they taste just as good defrosted as they do freshly baked! They make a nutritious low-cal snack throughout the day. Thank you for sharing the recipe!
Wowza, Iggy!!!! Thank you so much for that, I am thrilled that you think the recipe is that good ???? ???? ???? I love snacking on some meatess meatballs, too (savory snacking, yay!)
@Iggy, omg finally a comment about how the recipe came out, instead of just asking the author if they can sub out diff ingredients
Hi! Super excited to try this recipe for some burritos I’m making, but having trouble with “browning” the meat. I don’t use pans with nonstick coating but I do use a very well seasoned cast iron skillet with a smidge of oil. The mixture seems to just soak up the oil and then stick to the pan and burn. I cannot get it to form nice little crumbles for my burritos. It is very pasty from soaking up the oil. Also tried the loaf and it wouldn’t slice. It just kind of smashed when I tried to cut it and is quite mealy. It’s more like a refried bean pattie but with more chunks. Any suggestions? The little bit of browned meat I could scrape off the bottom tasted VERY good but my texture is all wrong. Thanks!
Hi Genna! I am going to guess that the texture issue is all about the lentils. (1) They should definitely be al dente after the brief cooking time–be sure to immediately drain and rinse them under cold water after the 10 minutes to stop the cooking; (2) It is really important that that lentils are not over processed in the food processor. You want to break them down into pieces, but also stop far short of creating a puree. That will create the crumbly texture and prevent the meat from being like a bean paste.
Looks delicious! I’m looking forward to trying this but I have one question. What could I substitute for lentils? I’m eating according to my blood type (b) and I’m not supposed to have them,boooo! I’m just wondering if you might know of a substitute. I can use millet and spelt, I was thinking of trying them and I might, just wondering if you might have any suggestions. Thanks so much for sharing your recipes, I’m happy I came across your site! 💖
Hi Jeannete,
Sure, cooked grains might work as a sub–I think millet ior spelt sound like excellent options. You may have to freestyle with the proportions , but I think you can make that work!
Could I use marmite instead of nutritional yeast?
Hi AU, I have never had marmite, but I know what it is, so YES, that would be a good subbing option (definitely use significantly less than the amount of nutritional yeast, since Marmit is concentrated). Perhaps a tablespoon? That should lend a good amount of savory, umami flavor!
I just found your site tonight and I cannot believe my luck! I cook exactly like you do , but you actually know what you are doing! I will be making the vegan meat and also the lentil loaf tomorrow! I cannot wait! Usually vegan meat uses lots of walnuts but your recipes are nut free! I am so excited to make these with my kids!!
So happy you found my site, Krysta–we are kitchen kindred spirits! Let me now if you have any questions 🙂
@Camilla, I happen to be browsing the internet for healthy recipes and found yours. Just my luck! I love your recipes. I was diagnosed with Lupus and definitely need to be mindful of what I eat, to keep Lupus in remission. Thank you for posting and sharing!
You are so welcome, Daisy! I know that there has been more research into using diet to help control Lupus. Sending warmest wishes as you embark on this new chapter of your life and health ❤️
Thanks for all of the suggestions for ways to prepare the “beef.” I have made the meatloaf, meatballs and crumbles with my own seasonings. Wonderful!
Would it be possible to just use regular white flour instead of coconut? I am not gluten free, but the rest of this recipe seems like it’ll be the best tasting of anything I’ve seen.
@Cole Hi there Cole! I would not advise using plain white flour because it will not have the same function as the coconut flour (coconut flour is tremendously absorbent–you only use a small amount compared to other flours. Plus, it can be eaten raw without any cooking).
But I do have two ideas that I can suggest since you do not need this to be grain-free or gluten-free: (1) good old breadcrumbs (the dried kind that come in a canister, for ease, or make your own). You will likely need at least twice the amount, maybe three times the amount, as the coconut flour. Adjust until the “beef” is still moist but holds together and resembles my photos; (2) ground oats/ oat flour (again, about 2 to 3 times the amount of coconut flour, adjust as per the breadcrumbs instructions). I hope these help–I think the breadcrumbs are your best bet 🙂
Hi, is there a substitute for coconut flour? I am allergic to coconut and nuts. Would oat flour work?
Hi Winnie,
I worry that the oat flour might make this a little bit gooey. Chickpea flour could be a better solution. You will probably need to add a bit more (than the amount of coconut flour).
Hi Camilla,
I just made my burgers using the recipe and it’s holding pretty well but I was struggling a little because it would come out a little on the puree side, so does it make a difference that I used sprouted lentils? I also used a blender because I don’t have a food processor.
Hi Snanice,
I think the blender is definitely the issue here. It’s not that you cannot use a blender, but you will need to be really careful to avoid over-processing (it sound like that is what happened with the burgers; you want broken down, but definitely no where near a puree)..
Here is what I suggest: Process smaller amounts at a time in the blender (as opposed to the whole batch at once). With a traditional blender, the food t the bottom of the blender has to get broken down (significantly) before the top portion gets pulled down into the mix (resulting in a puree). Blend a smaller portion at a time, and stop often to push the food down to get chopped (as opposed to letting the blender pull it down, which will puree it). I hope this helps!
I used eggplant instead of the beets and it came out very nice. I am looking forward to putting this in my regular rotation of recipes!
This sounds amazing! I’m interested in making the meatloaf in my air fryer. Have you tried that? Thank you!
Hi Steph, I haven’t, but it should work like a charm.
Just curious, why the flaxmeal? I didn’t have any, so I left it out. Is it used mostly as a binder? Or taste?
Hi Cass,
The flaxseed meal is for binding. You might want/need to add a different binder to your mix for it to hold together (e.g., ground chia seeds, perhaps some tapioca flour/arrowroot). Keep in mind that I have not tried it with either of these options.
Can you please tell me,how much is a Can/425g beets,drained?
In my country there is no such thing as a 425g package of beets…I spent an hour searching the internet to find out the drained weight of the jar 😀
Hi Tiffany! No need to search on the internet–I have included the weight of the drained cooked beets (whether using canned, or cooking from fresh) in the notes (in the recipe card). Cheers
What flour can be subbed for the coconut flour? My husband can’t eat anything coconut. I know it sucks up liquid more than other flours.
Hi Irene,
You could use almond flour (roughly 2 to 3 times the amount of coconut flour).
I was out of lentils so I used dried mung beans instead since they are like lentils in how they cook. So good, 5 stars @Camilla!
I used almond meal in place of the coconut flour and it turned out great. Thank you!
I don’t usually comment on blogs but I just wanted to thank you for this recipe. I live in Australia which is experiencing a meat shortage due to covid. This recipe has helped myself and my friend group to feed our very carnivore families.
Oh Sammie, thank you so much for taking the time tow rite a comment–I am so glad that this recipe has come to the rescue! Love that my Texas kitchen recipes are being made in Australia 🙂
Hi there. Do you know if I can substitute anything for the flax seed meal? I can’t eat it. What about chia seeds or hemp seeds?
Hi Julia,
An equal amount of ground chia seeds should work great!
@Camilla, Thank-you! Wonderful recipe, so much better than packaged vegan ground beef.
Hello!
I used mung beans instead of lentils since it’s more accessible.
However, the texture was more like falafel rather than ground beef. Is that how it’s supposed to turn out? Or maybe because I used the mung beans with its skin?
Anyway, I added 1 TBS of liquid smoke and 1 TSP of Worcestershire sauce, it tastes really good. Will definitely make this recipe again ☺
Thanks for sharing!
So wonderful that it worked (pretty well) with mung beans, Iko! Hmm, no the texture should not be like falafel…I am not that familiar with mung beans (I have only made them a few times, long ago). So yes, perhaps that is what is accounting for the difference. I am sorry that I cannot provide better insight!
@Camilla,
Hello again!
I’d like to ask you one thing.. So I used fresh beets. Do you have any idea how to eliminate the earthy flavor? Which I guess it came from the beets?
Thank you!
Hi Iko,
I totally understand (my husband hates the earthy flavor of beets; he says it tastes like dirt). One of the upsides of using canned beets is that they have less flavor so it adds to the umami backdrop without a lot of beet flavor. That being said, if you are using fresh beets, I would suggest steaming them extra long. It is weird talking about “how to achieve less flavorful food,” but more cooking will do that for beets 🙂 Also, if you happen upon golden beets, they have a MUCH lighter flavor than dark-colored beets. I hope this helps, Iko!
Thank you! Thank you! Thank you! I have wasted so much money on trying to find a good type of vegan meat. I couldn’t find canned beets, so I bought raw ones and roasted and peeled them. This is a wonderful recipe!! It surpassed my greatest hopes, dreams, etc. I have been raving about this recipe to family and friends. Thank you again sooooooooooooooooooooooooooooooooooooooooo much!!!!!! 😀 😀 😀
Thank YOU HappyMama!!!!! You have made me a very happy mama, too, with your generous and kind comment 🙂
I absolutely cannot tolerate preparing anything with beets. Any alternatives, so I don’t have to deal with a clothespin on my nose & gloves on my hands?
hi Layla! I understand, my husband is not a beet fan, either. Cooked carrots or sweet potatoes would be possible alternatives. I think the latter, especially.
how much of this would be equivalent to 1 pound of ground meat?
Hi Lisa,
It makes roughly 3 pounds, as indicated. You can weigh it out or simply divide the total amount not 3 equal portions for 1 pound amounts
The flavor was amazing . Used first portion for meatballs, delicious.
I made this recipe adding 1 TBS liquid smoke. I made a meatloaf (but didn’t like the seasoning, however, the meat held up beautifully).
I also used some of it in a skillet enchilada which was delicious. Next week I’m going to use 1 TBS Worcestershire sauce instead of the liquid smoke, and I’d like to make another meatloaf. I noticed you have a picture of meatloaf as a suggestion what to do with the meat, but I couldn’t find a recipe. Do you have one? Should I be cooking the ‘meat’ before baking it or leting it cook from raw? This is such an exciting recipe with so much possibility. Thanks so much for creating it.
Hi Naomi! I am so glad the recipe worked out for you 🙂 I have the cooking tips for the meatloaf, meatballs, browned meat, and burgers in the recipe notes in the recipe card. Enjoy!
I made this with cooked mung beans, and it turned out so well. I don’t like to use much salt in cooking, but the amount called for here is definitely needed to bring out the flavor. I am so glad to have found a healthy replacement for crumbles, especially, as I’ve relied only on seitan in the past. I’m also always looking for ways to use mung beans as an alternative to lentils. Thanks so much!
Really good, and my whole family liked it too which is a bonus!
I’ve been making this all year and finally getting to tell you THANKS! It is a staple for me, in so many dishes. genius stuff!
wow, this is sensational!!! I made purger with half and a small meatloaf with the other half. I am over the moon, thank you!
This is a million times better than beyond meat!
Thanks so much,LIa!!!
@Lia, have you tried this recipe i am asking this because i want to present this at world food day as my project i am food technologist.
@Lia, beyond…better 🙂
@Naomi,
This is what I meant to say… THIS vegan meat recipe SO MUCH BETTER! Didn’t want anyone to think that Beyond Meat is better, because to me, it is not.
This is a gdnius recipe! I will never buy plantbased ground beef from the store again (so many gross ingredients!). I use this for tacos and burgers and love it.
Hello,
Thank you for sharing this recipe, I had saved it a while ago and finally tried it today!
My final mixture is super pink/purple, which I think is weird because I have used the EXACT amounts (in grams) of the recipe. Is the conversion in grams correct? It feels like a lot of beetroot…
Appreciate any advice 🙂
Update :
Are the canned beets 425g but less when drained?
I put in 425g of pure beets because they don’t come in cans here. Pretty sure the problem must be the beets because of the color haha
@Kaat, Same with mee, very pink / purple too here
Hi Christine! Just want to make sure you are using a 15 ounce can of beets, drained . Some people have been subbing 15 ounces of cooked beets, which is nearly twice the quantity of beets.
Hello,
Thank you for sharing this recipe, I had saved it a while ago and finally tried it today!
My final mixture is super pink/purple, which I think is weird because I have used the EXACT amounts (in grams) of the recipe. Is the conversion in grams correct? It feels like a lot of beetroot…
Appreciate any advice 🙂
Hi Kaat—the ounces/grams refers to the size of the can (15 ounce can is a standard size in the states). The beets are packed in liquid. So final amount of beets is a lot less than the weight of the can (if you are using freshly cooked beets). It is only about 1 cup of beets once the can is drained.
Can I put this on my black stone griddle like a burger? Looks tasty and way less ingredients than other vegan meat recipes.
That should work great, Ashley. The only thing I suggest is to avoid cooking them on too hot of a griddle/pan; go with slightly lower heat for a steady cook (otherwise the outside might get a bit charred before the middle is cooked through). I’ve made them in my cast iron skillet when I do not bake them.
@Camilla,
How do u get these to form into patties? I had to add so much flour. They had good flavor but more of a bread consistency.
Hi Ashley,
Just checking: did you drain the canned beets? There should not be a need to adjust the flour except for a small fraction (small variations in measurement/fresh ingredients).
This recipe looks amazing! I have been searching for a soy free recipe as my daughter is allergic and is vegan. She is also allergic to lentils. Is there any substitute I can use for lentils?
Hi Arun,
Can she eat mung beans? Dried mung beans are like lentils in that they do not need to be soaked. Or perhaps split peas?
Can I sub coconut flour? If so what are possible substitutes?
Hi Jill,
You can sub with almond meal or flour, or any nut/seed flour or meal. You will need to use two to three times the amount of nut/seed flour
Thank you again Camilla, for another tasty recipe!
I really appreciate all your healthy and tasty 😋 recipes. Very wholesome and few ingredients. You have a gift 💝 thanks for sharing
Thank you so much, Barbara!
Hi, how many grams of lentils are you using
160g?
Hi Max,
The grams are listed in the recipe card. 1/4 cup of dry lentils is roughly 47 to 52 grams per 1/4 cup (the amount varies by manufacturer), so I went with the middle ground of 50 grams per 1/4 cup. For 2 cups of raw lentils, that is 400 grams, as listed.
Hi! This looks delicious! I can’t wait to try it!! I was wondering if I can use canned lentils? If so do I need to cook them first and then use them or can they be used straight out of the can?
Hi Eva, I would not recommend canned lentils for this recipe–they are already cooked when they are canned and will be too mushy.
Can I skip out the nutritional yeast or substitute it with anything else? I don’t like the cheesy taste or smell of nutritional yeast as I never liked cheese.
Hi Harlem,
Yes, you can leave it out altogether. You might need to add a few extra teaspoons of coconut flour 🙂
@Camilla, I skipped it the other day since I was out but added 1/4 tsp of miso paste. It was still excellent.
I am so happy to hear it, Angie. Clever to add miso for some umami goodness.
Fantastic! The whole family loves this recipe, thank you!
This is a treasure! Thanks so much for a cheap and healthy ground beef alternative. I realized I really needed to ditch Beyond and Impossible because of health concerns and this recipe is making that very easy!
I am thrilled to hear it, Cait! My inner super-frugal self is rejoicing 🙂
This recipe is wonderful! Flavor, texture, filling-ness lol ALL good! I’m curious if anyone has tried adding vital wheat gluten to the recipe to add a binding property? I found that the mixture did complete fall apart in sauce which was ok but I’d love to use it as beef crumbles that hold some shape. Thoughts? I’ll also try & report back. Thanks again!!
Excellent recipe. Out of all the ground round substitutes I’ve tried, this recipe is the best. Made as written with the exception of adding 1 tbsp liquid smoke. So far I’ve used it to make shepherds pie and in my tomato sauce for lasagne. Thank you!
Liquid smoke—brilliant! I am going to have to try that asap (and yum, I am a huge shepherd’s pie fan, too).
This is an excellent. Ive made it maybe 10 x for burgers and they are amazing. I do add some fresh Rosemary and parsley with a touch of liquid smoke. Thanks for sharing such very satisfying recipe.
Thanks so much, Daimon! So happy it works for you— totally going to use your idea of liquid smoke in my next batch!
Hi, this looks delicious! I’ve been really trying to find a nice vegan meat alternative since most have allergens (cane sugar, soy, and mushrooms) that apply to my fiance. Do you think there is a reasonable substitute for the mushrooms for this recipe?
Hi Sam! Sure, I do have an option: peeled eggplant is a good sub, and perhaps some finely chopped sundries tomatoes to get the umami that mushrooms lend.
Hi ! I was very happy with how meaty my raw vegan “meat” looked like, however when I cooked it over the stove, it just would not cook. Mince meat generally seals and then separate in small chunks when divided with a wooden spatula but mine just stayed as a big patty, it kept sticking together, and would not separate, and after 10 minutes cooking (and it would still not cook or brown) I just turned it into a “chili con carne” (sin carne, joke from my husband), by adding tomato sauce and kidney beans and mexican spices … What did I do wrong ? On your photo it looks “browned” and “separated” a bit similar to meat … I’d love some tips to do it again.
Hi Isa, have by his figured this out yet? Me also I thought the photo looked wicked but I could see it was all going to stick together like in a mass. Here’s my 10 pennies worth: this might not work but another type of flour could be used, so I said get all ingredients without yet flour together, but less flax as its super sticky and gets more sticky as u mix it. Then put it through minder , as it come out shake flour on it, maybe more spices, then freeze until hard enough you can chop the long mince strands.
Ok so could be bit arduous but worth a try right? I have to admit I’m not mad on raw mushrooms, so for me it would be cooking them fryerdon virtually tiny oil, draining any liquid and then mixing them. The beetroot is already cooked so either use a tiny bit for colour by juice or paste or a small graTing. Powder would be better I would imagine. This is recipe base on power hungry that has great potential it just needs a wee bit of tweaking that’s all. Also would try Chef Jan as YouTube TVP mince, if u are soy ok as she manages to get rid of all spy or bean flavour. I think she might be a professional chef or was one.
Oh also one more thing (btw I meant grinder not minder! Lol) I have noticed the same thing with lots of plant based supermarket sold mince vegan, that it sorts of heats but does not cook, which IS gross which is also why we need to nail that issue and get it to do both
Hi Cowboy Kate! I definitely made this to cook, not just heat. Especially in meatballs, meatloaf and burger, but I am also able to get really nice crumbles that caramelize (brown). It does not just heat in a big mass, that would indeed be yucky!
Mine made about a pound less. Do you know why maybe? Thanks
Hi Sarah,
Sorry about that! I cannot tell without any other information, sorry.
This is so delicious! My son is vegetarian and I’ve been trying to find a meat substitute that is healthier and cheaper than at stores. After making this, the rest of the family (non-vegetarians) liked it so much, we now all have this vegan beef for many of our dishes. I am still sorting out getting the best texture. Thanks!
You are very welcome!
This recipe was a Godsend. Im fairly new to vegan and so many things are based on soy. I missed burger so much! I started using beyond meat, but after I looked at the ingredients AND the price I no longer buy it. I’ve tried so many other recipes and finally found a keeper 🙌 I made burritos with vegan sour cream and vegan and vegan queso cheese. Yum yum yum!! Thank you so much 💓 can’t wait to try your other recipes!
Ps..I didn’t use beets or nutritional yeast and for a crumbly burger it turned out perfect.
Do you think you could use frozen or canned mushrooms would work?
Thanks again ill be spreading the word 🥰
Thank you SO much, Peggy!!!
I am sure you could make this with canned mushrooms. It would probably require a tiny bit of tinkering (e.g., with liquids; I’m not all that familiar with replacing fresh mushrooms with canned/frozen), but should work 🙂
We loved this! First time cooking it and I made a huge batch. Lovely to read everyone’s variations, will try these ones versions soon.
I used frozen mushrooms as it was what I had available. I defrosted them first in boiling water, and drained the water off with the salad spinner. It worked a treat. I will probably do this next time too, as frozen vegetables are such great value in the UK.
After posting a story about the batch on Instagram, I had three friends (all meat eaters) ask me to send them the recipe.
xxxxxoooooo wowoza! Thanks, Sophie! Send me your instagram handle, ok?
I’ve made this recipe a couple of times and it’s definitely one to save! We started eating vegetarian last November and since I cannot eat soy or gluten I was having a hard time finding a good, and easy, recipe for veggie ground. I stumbled upon this one at the beginning of the summer and now have stock piles in my freezer, especially since harvesting beets from our garden. It’ great for zucchini lasagna, spaghetti, and tacos! I am not a mushroom fan, but I don’t even notice them in this. Thank you so much for posting!
I am thrilled to hear it, Kaitlin!!!
I lost my message somewhere? Hope this is not a repeat…anyway, can’t wait to try this, after I recover from eating your Almond flour cookies – the whole batch is in my tummy and I am not even a sweet eater (they were out of this world yum). Thank you Camilla, for having the imagination to cook these recipes up for us – saves us so much time and effort!
Hi Rita! You are so kind, and I am so happy to know that you loved the almond flour cookies (I understand, it is hard to limit them to 1 or 2 :))
Can I replace the coconut flour with chickpea flour?
I am not sure how that would turn out, Dee, they are very different flours. You would need to add more chickpea flour (coconut flour is much more absorbent) and perhaps play around with the proportions.
Hi there, I absolutely loved this recpie. My dad is allergic to soy so finding a vegan minced meat without soy recipe can proof difficult. We made some really great burger patties with those. Since my family used to be really big on eating meat I added some additional stuff to make the burgers more “meat flavoured”. First I boiled the lentils in vegan flavoured beef stock (veggie stock will do too), and then I switched the smoked paprika for sweet paprika but added a mixture of: liquid smoke, soy sauce, red wine, olive oil, and some maple syrup. It turned out so yummy and it is sooooo filling. Even the texture (which for me is super important) was amazing, even though despite more coconut flour and flaxmeal the patty was very crumbly but I didn’t really mind that, just meant more messy eating. Which lets be real if you don’t get messy when eating a burger did you really eat a burger? Personally I’m not that big a fan of beets so I would probably use half of the amount if you too aren’t too keen on beets. If ya love beets you’ll love this recipe even more.
Overall this is such a delicious filling amazing recipe and it feels good to eat the mince without feeling guilty or health concious. I will recommend this to all my vegan/veggie/meat eating friends becaus YUM!
if your dad is allergic to soy you may want to consider not putting in soy sauce. I am going to give this recipe a try today. sounds tasty
Couldn’t use pea protein powder instead of lentils? I’m trying to watch my carbs
Hi Matthew,
I do not think that would work texture-wise (fine powder vs. high fiber lentils). Sorry!
Hi there, you mentioned this could be browned and used in other recipes. So i could use this in spaghetti meat sauce or in tacos, correct?
Hi LaToya,
Yes, definitely! I use it in both, a lot. For homemade spaghetti sauce, I wait until the end to stir in the brown vegan meat (unlike traditional recipes where you would brown the meat and let it simmer for a long while in the sauce). It holds up well, even when you re-warm the sauce, but it would break down (still in a delicious way, but it would become one with the sauce) if left to simmer for an hour or two, for example.
@Camilla,
Hi Camilla from Greece! I’m so excited to find this amazing recipe! My husband and i have ditched meat for some years now. I have found ways to make soy into the exact taste of meat, but I was looking for something to sub the soy as it is really unhealthy.. So I’m so grateful for this recipe! I’ve made a very greek dish called soutzoukakia with it and it tasted like the real thing! I’ve just added a few ingredients and spices. I was wondering how long should I cook the mince for a bolognese? With soy, I just cook it as long as I would real mince (1h and a half)..
Hi Effie! Greeting back from Texas!
Yes, you can definitely use this recipe in a sauce like a bolognese. In the recipe card notes, I have instruction for browning the vegan met (as well as instructions for making meatballs, a loaf, and burgers). Add the brown meat at the very end of simmering the sauce, shortly before serving (it will being to break down if left to simmer in the sauce). Cheers!
Would it be possible to use chickpea flour instead of coconut flour?
I think you could make that sub, Jonathan. I suggest using close to twice the amount of chickpea flour (coconut flour is used in much smaller amounts).
It looks like the lentils have been sprouted.
Hi Mary,
You are right, it does, but it is just the skins of the lentils slipped off after soaking (they are not sprouted).
I don’t like food that tastes like meat. However, this ‘beef’ doesn’t feel enough like meat where I am disgusted, but is meatlike enough to where my carnivore father ate it up with a smile on his face. Recipes like these are amazing because it invites reluctant carnivores to try vegan food while providing a whole foods, unprocessed meal. I am a HUGE fan of this blog and I have made countless of these recipes, and it inspired me to create my own cool recipes. Camilla, you are a genius! Keep it up!
Love the flavour but I need to add more flour when I cook this the next time as it was a bit difficult to get it to brown and was a bit gooey. The hint about broiling it might make the difference. Thanks
Ok, glad it mostly worked out, Kathleen! Yes, do just add more flour if needed, since vegetables can vary in their moisture 🙂
Hello!
This is a game changer. I make seitan often & this is a great way to mix it up. It’s a little hard to brown in the skillet but does well under the broiler. Possibilities are endless with changing the seasonings. This is my new go to ‘meat.’ So easy!
Thanks so much
So glad this worked so well for you, Jenn!
Loved the recipe. I used 2/3 cup of sunflower seeds instead of the coconut flour. I just put them in the blender with the mushrooms and onions. I also subbed chia seeds for flax because I prefer their flavor. My oldest & husband who do not like lentils, mushrooms or beets thought these were great! Oh and I made the patty size about 1/3 of a cup and cooked them in the microwave 6 mins on the first side. 5 mins on the second side. I make all the bean burgers from any site the same way. It saves on time & the texture is fabulous.
Oh wow, thanks Tish, so glad these were loved by so many! And thanks for sharing your sunflower seed substitution 🙂 HOw clever to pre-cook, too! I am going to try that!
@Tish, I wonder, are the patties ready to eat after microwaving or do you also need to fry/bake them? I’m wondering, too, if microwaving the batch might be a good first step (pre-cooking as Camilla commented) before making meatballs and loaves? Thanks for the idea!
Made last night and used for meatloaf, I followed recipe as listed. Flavor was good however mixture stayed mushy (never set up) .
Hi Lisa,
I am glad the flavor was good, but I’m sorry the texture did not work. I am not sure why that might have happened, it should come out quite firm. Did you use the whole recipe for the meatloaf? Or the two pounds (2/3 of recipe) per the recipe notes? I am wondering if that might be the reason.
Hi I wanted to know what a good low carb replacement for lentils would be
Hi Bailey,
Raw nuts or seeds would probably work well (and would be similar in texture to the partially cooked lentils). I have not tried it, though. I would love to hear of you do!
Hello! My husband is gluten free and is also allergic to beef and other items, so I’m here looking for a new flavor profile. I’m wondering if we could substitute something else for the flax seed. Maybe chia seeds?
Hi Joni,
Yes, chia seeds will work in place of the flax, but grind or crush them (chia meal) rather than using whole.
mine turned into mush, I tired adding more flour, more flax.. is there any saving it?
I tried cooking a little to see if I would crumble up, no go. just more hot mush
any suggestions? Im sure I did something wrong just not sure what lol
Do you happen to know the potassium values for this recipe. It looks delicious but being a kidney patient we have to consider potassium counts.
Thank you!
I am sorry Diane, I do not have the potassium values. I will recalculate the nutrition when I have a chance and post when I do!
I sadly ran out of coconut flour. I don’t know if I should use red lentil flour or tigernut flour
Hi Faith!
I would definitely go with the tiger but flour, that should work well 😊 you may need to use a little bit more (since coconut flour is so absorbent, tiger nut flour less so)
Is the 2 cups of lentils cook or uncooked?
I’m assuming cooked.
I just left out the coconut flower, what does this add to the mixture? Can I use regular flour?
It seemed fine without and I did not substitute or add more of other ingredients.
I did add some cumin as I was making this for tacos.
Came out pretty good.
Hi Curtis,
So glad you tried the recipe and it came out ok!
In answer to your questions:
1. the 2 cups lentils are uncooked. You cook them in step 1 of the recipe.
2. The coconut flour absorbs liquid from the vegetables in the recipe and lends a lightness/springiness to the mixture (closer to meat in texture) I am glad you still liked it/and it worked ok without it! 😊 That will be helpful to others, I’m sure.
I love cumin-/ great addition for tacos!
Will coconut flour leave that flavour in the “meat”? I love coconut but not in my meat.
Hi Kathleen,
With all of the other strong flavors, I do not get any flavor coconut 🙂
I’m sorry, the info I was looking for is in the recipe! I was just too excited to get started haha!
😊😊😊😊😊🌈
Thank you Camilla for this recipe! I was wondering how long and at which temperature you bake the meatloaf variation in the oven? Thanks so much!
Can’t seem to find the Brown Lentils looked in several grocery stores. Can I swap out for green lentils? Would this change the cook time for lentils?
Any lentils will work! Use the same quantity 2cups). If using split red lentils, they will cook in about half the time 🙂
Hi,
I am really excited to try your recipe! I’m new to plant based and I went to get Brown Lentils and all the stores I called including Whole Foods only carry Red and Green lentils. What are your thoughts of using green lentils would that be a good substitute? Would this change the cook time on lentils?
Looks delicious. Just wondering how this would hold up in a sauce….like in a cottage pie. Would it just turn to mush?
It should hold up pretty well in a sauce, just be sure to sauté it before adding 🙂
Hi Camilla,
I can’t wait to try this recipe.
I don’t wish to use flaxseed meal-can you please recommend a substitute.
Thanks so much
Charmayne
Hi Charmayne,
You could try an equal amount of ground chia seeds.
Hi.I made this recipe using the beets that came from my juice extractor, after I make my beet juice I used that beet to do the “beef”With the “beef” I made a ” pastelon de platano” that’s a Puerto Rican version of a meat pie, it has a bed of yellow sweet fried plantain, then the “beef” then another bed of plantain.I cover it with vegan mozzarella cheese and put it on the oven Delicious!!
Oh my word, Adrin, that sounds heavenly! I am a sucker for savory pastries, that sounds like some of my favorite flavors in one fell swoop. So glad to hear about your creative application of the vegan “meat”!
These look really good. Im not a fan of beets (Ive tried!!) Do these taste like beets?
Hi Susan! I understand the dislike of beets (I am married to a devoted beet avoider). The mixture does not taste like beets, especially when cooked. It just adds to the overall umami flavor of the mixture. I would not skip it. Just think of it as a necessary ingredient (much like baking powder, oil, onions in another recipe) that adds to the backbone of the overall recipe. 🙂
This is great! Thank you so much for sharing.
Beyond Meat is $6 for two quarter pound patties at Whole Foods, so this looks delicious AND economical.
Hi Geoff,
Great, so glad you like it! Yes, a bargain compared to ready-made plant-based meat, such a bargain. And made with real, unprocessed ingredients 🙂
Hello! I tried looking through all of the comments to make sure that my question was not duplicated.
Do we need to add a binder for making the meatballs?
Hi Christy,
No, no binder required! The meatballs pictured are made without anything but the ingredients in the recipe 🙂 BUt you can add or change the spices/seasonings any which way you like! 🙂
This looks so good and I’m excited to try it! I’m allergic to lentils, chickpeas, soy, and mung beans. Do you think pinto or white beans could work instead? Thanks!
I made a batch of this a few weeks ago and froze them for when back to school madness set in. Cooked up one package last night for burritos. It earned my husband and 9 year old’s seal of approval (though on his very last bite of his 2nd burrito he exclaimed that it was good “except for the seed things”! I assured him that lentils have protein and he happily gobbled the rest up!😆)Thanks for giving me a vegetarian meat replacement not made of soy and made of easily found ingredients that don’t break the bank. Excited to try it out with meatballs, etc.
So so thrilled by your message, Teri! I love your son’s comment, and your reply, about the “seed things”— sounds very familiar to my son 🤣
Hello, The recipe looks wonderful, l’m looking forward to trying it but, I have an allergy to mushrooms can I leave them out? Or will that affect the recipe? Is there anything to replace them with? Thank you.
Hi Lello,
Peeled eggplant, or, if you eat soy, tofu — both work well to replace mushrooms 😊
Hi! This looks good! However, I really, am not a fan of beets, and though I will use them, its it essential to use the whole can, or could I substitute half of the can of beets for something else?
Thanks!
Hi Gaby,
You could use more mushrooms, or perhaps cooked cauliflower for half the beets.
Sorry but I didn’t read the other posts before I asked about the coconut flour. It seems my question has been answered so please don’t worry about replying Camilla. I’m sure you have enough to do with all the experimenting!
What is the purpose of the coconut flour? I want to try these and may have a problem getting the flour. Can I leave it out?
My family can’t eat onion, could I just leave it out do you think?
Hi Min,
Yes, you can leave it out, but you will need to make up the volume & moisture with something else (e.g., more mushrooms, or fresh red peppers would be great).
Hi Camilla,
Can’t wait to try your vegan burger recipe. Just wondering if I could substitute lentils? Maybe quinoa? Lentils are rare here in Indonesia and if I found one it’s be pretty expensive so does quinoa though. Do you have any suggestions?
Thanks
Hi Lisa! I am so glad you want to try the burgers. I would not use a grain, but instead, another legume. It looks like (my quick google investigation :)) mung beans are common in Indonesia. Is that right? They make a perfect substitute for lentils (not just this recipe, but you can se them in other recipes that call for lentils). Like lentils, they do not need to be soaked the way that many other legumes do. I would use the same amount of mung beans (uncooked, as the lentils are in the ingredients list) as lentils. Enjoy!
I recently discovered Beyond Meat and am wondering if this recipe is along the lines of how BM is made?
Hi Mary,
I have not tried beyond meat, I just looked at their website for their product information. It looks like mine is pretty different in terms of ingredients, but there are some similarities (e.g., legumes–I use lentils, their product uses pea protein and mung bean protein, and BM has beet juice while I use whole beets). Looks like we are after the same thing but there’s definitely sounds high-tech while my version is the DIY, whole foods, at home version 🙂
Wow, this is amazing! I can’t wait to make this recipe. I’ve never seen a vegan “meat” recipe that looks so delicious! Thank you!
Let me know what you think, Lori, if you try it! 😊
I;m going to have to try this!
I hope you do— and more importantly, hope you like it!
I’m so glad your recipe dropped into my inbox. I was wonder what to feed the non-vegan kids this weekend. This will become tacos. It already tastes delicious but I’ll add taco seasonings and brown it in a little olive oil. Thank you.
I am thrilled to hear, Tracey!
I am tempted to try this but I like to avoid things which are canned (especially laughter). BPA and all that jazz. What alternative form of beets could I use? Surely fresh ones would be good?
Hi Chris— I understand! You can use cooked beets instead of the canned. You would need about 11 ounces of cooked beets. I am not sure where you are located, but here in the states, you can often buy roasted beets that are vacuum packed. They are located with the fresh produce in the produce department. All the best 🙂
What about replacing the coconut? Would gf flour do?
Thanks, Camilla!
Hi Alyson, I would not recommend adding a gluten-free flour blend, that would result in a very different end product. Coconut flour has a fluffy texture when moistened that lightens up the texture of the lentils so that the end result is not too dense. The only sub that might work here is almond flour, but you would have to play around with the proportions and the results would still be quite different.
Thank you—allergic to coconut! I was excited…
Tigernut flour would be a good substitute— probably need to add another tablespoon or two. 😊
I have the same problem. What about chickpea flour, or potato starch or arrowroot?
Hi Liz,
You can definitely experiment with other flours. I have not tried any other variations, so I am not sure just how they will turn out. I do not think that starches such as arrowroot or potato starch would be good subs; the coconut flour adds lightness to the recipe, it’s not to hold the meat together. I fear the starches would be gummy. Some almond flour, hemp hearts, or ground nuts or seeds would probably be more successful.
I left out the coconut and increased the ground flax by 2 tablespoons. It worked out well.
Great, Tracey! Thanks for sharing your changes ❤️