Saute the veggies: Add the refined coconut oil to a large deep non stick pan and turn the heat to medium. Add the minced onions and garlic, stir. Then, add the chili powder, black pepper, cumin, and ground mustard. Stir again until everything is well-coated and continue sauteing for 3-5 minutes until the onions are translucent and fragrant.

Rehydrate the TVP: Next, add your TVP, water, beet powder, soy sauce, and miso paste. Stir thoroughly to incorporate everything (especially the miso paste). Then, turn the heat to medium-low and cook uncovered for 10, stirring often.

Brown the meat (optional): If you want to brown this vegan ground beef (it depends on what you’re doing with it!), turn the heat to medium high and flatten the ground beef out in the pan. Let it cook, without touching it, for 1 full minute. Then, stir it up. If you want more of a char, repeat this process until it’s cooked to your liking.

Serve: Use it to veganize all your favorite recipes that call for ground beef! It can be used in lasagna, tacos, nachos, potstickers, meat pies, stuffed peppers, and even casseroles. Here are some of our own recipes where you can use this vegan ground beef: Veggie Zucchini Lasagna, Vegan Cottage Pie Cupcakes, Homemade Vegan Ravioli, Copycat Vegan Crunchwrap.

Store: This makes great leftovers! Store in an airtight container in the fridge for up to 1 week. To freeze, let the vegan ground cool completely before transferring to an airtight freezer-safe bag or container. Stored like this, it will be good for up to 3 months. We like to freeze this Vegan Ground Beef in our 1/2 cup or 1 cup Souper Cubes, so we can defrost only what we need.