How to Make Vegan Ground Beef with Just 3 Ingredients

textured vegetable protein

🥗Healthier: lentils

💰Cheaper: cooked chickpeas

Lentils are high in protein and fiber, while chickpeas are often less expensive.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: nooch substitute

Brewer's yeast is a good source of B vitamins and often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a budget-friendly alternative with a similar acidity.

Slice mushrooms and cauliflower about a quarter to a half inch thick, setting aside the walnuts for later.

Place the sliced mushrooms and cauliflower on an air fry rack lined with parchment paper.

Dehydrate in the oven at the lowest temperature (around 160°F) for 2 hours and 30 minutes, checking halfway to agitate and ensure even drying.

Remove from the oven once moisture is reduced to about 30-35%, indicating a fudgy texture.

Use a food processor to blitz the dehydrated mushrooms and cauliflower until reaching a coarse texture, then remove from the processor.

Process the walnuts separately until coarse, then combine with the mushroom and cauliflower mixture in the food processor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens