The Edgy Veg

High Protein Veggie Ground Beef

High Protein Vegan Ground Beef | Vegan Beef Recipe

Perfect for tacos, nachos, shepherd’s pie, sloppy joes, or a twist on hamburger helper, this High Protein Vegan Ground Beef recipe is a versatile vegan protein for many family-friendly dinners. It can also be made gluten-free! With 47g of protein, this vegan ground beef recipe paired with veggies creates a perfectly balanced vegan meal.

Related Recipe: Veggie Shepherd’s Pie

High Protein Vegan Ground Beef | Vegan Beef Recipe

About The Edgy Veg: Hi, I’m Candice & I try to veganize popular food for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over animals or by-products of animals.

There are veggie ground products that are accessible at most grocery stores. However, if you’re looking to create homemade recipes and avoid the plastic packaging, additives, and cost, this recipe is perfect for you. Made in 5 mins or less, with no cook time, this vegan ground beef recipe uses ingredients you probably already have in your pantry.Vegan Beef Edgy Veg

If you want to view or print the recipe card, just scroll down for the full list of simple instructions & ingredients on how to make this high protein Vegan Ground Beef recipe.

How To Make: High Protein Vegan Ground Beef

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Did you know, Vegan ground beef replacements are often made out of mushrooms, soy, or beans? Using walnuts gives this ground beef a more hearty texture, and doesn’t require much prep or any cook time at all.

Like many raw food recipes, this grounded up vegan meat is also fantastic for next day use. If you have the patience and willpower let this recipe marinate overnight. Serve on nachos, use in sauces, tacos or your favourite pasta dish.Vegan Ground Beef

Related Recipe: Vegan Nachos



To make this high protein vegan ground beef recipe, pulse the walnuts and sunflower seeds a few times in a food processor to break them into smaller pieces. Add oil, tamari or soy sauce, and all spices to the food processor and pulse until it becomes the consistency of ground beef. If necessary, add more seasoning or oil to taste.

Serve immediately or, for best results, let it sit for 4-24 hours before serving to allow flavours to fully develop.

If you want more vegan recipes, click here for my newest recipes.vegan ground beef recipe

Recipe for High Protein Vegan Ground Beef

4.8 from 6 reviews
High Protein Vegan Ground Beef
Prep time
Total time
Made in 5 mins or less, with no cook time, this high protein vegan beef recipe is perfect to use ingredients you may already have in your pantry. This vegan ground beef alternative is delicious, quick to make and SO good for you!
Recipe type: vegetarian
Cuisine: American
Serves: 2 cups
  1. In a food processor, add walnuts and sunflower seeds and pulse a few times to break the nuts into smaller pieces.
  2. Add olive oil, ground cumin, coriander, tamari or soy sauce, salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, and chili powder; and pulse until mixed. You want the consistency to be that of ground beef.
  3. Add more seasoning or olive oil to taste, if necessary.
Nutrition Information
Serving size: ½ cup Calories: 461.5 Fat: 44.5g Carbohydrates: 6g Sugar: 1.6g Fiber: 4.7g Protein: 11.75g


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You guys must try this Vegan Ground Beef recipe & let me know what you think! Once you try it, come back and leave me a comment below with your feedback and star rating! If you make this, let me see on social! Tag @edgyveg on your photo & add the hashtag #theedgyveg in your caption so I don’t miss it!

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Rate this recipe:  

  • waaaaaauuuu this is sooo delicious😋😋😋🤩🤩🤩thank u for the recipe

  • Two tablespoons of cumin? Shouldn’t that be 2 teaspoons?

    • I really like cumin and think it adds to the recipe but if you’re not a fan you can always adjust to your taste

  • I can’t believe I just found this recipe, I am not a fan of a lot of the highly processed fake ‘meat’s’ so this is a great alternative.
    This will be great in burritos!

  • Has anyone tried this in a chili? I usually make chili with only beans but wanted to try something different to give it a bit more texture. I just wasn’t sure how it would hold up.

    • It should work well in a chili, add last once the rest of the vegetables and base are cooked

  • Can this be frozen?

    • EdgyVeg says:

      I haven’t tried freezing this but it may dry out the final result. While cooking after freezing, add some water or veggie stock when cooking to keep it from being dry.

  • Lilach Man says:

    Any idea how many calories in this?

  • How long should you soak the walnuts?

  • I can see how this could be really good but it was way too salty..I’ll make it again but leave out the additional salt, I think there is probably enough in the tamari!!

  • Yolanda says:

    Calling it “beef” helps newbies and people who are changing their eating style due to health. We shouldn’t be judgemental… They’re getting healthier…trying to follow a vegan diet for heath is fine! Once they get the hang of it all… Then we can reeducate them to being WFPB!
    It’s all good and no animal or human needs to give up their life or lives!
    Peace! ✌👍

  • This looks fabulous and I can’t wait to try. Thank you from Canada 🙂

  • Annie -Laurie Buckman says:

    Sounds delicious walnuts are pricey where I live but I can’t wait to give this a try as a treat!

  • Teresa says:

    Bulgur also would give it a very ‘ground beef’-like texture and lower the fat content. But, I wouldn’t blend the bulgur in the processor — I’d add it in after the walnuts were minced.

  • With nut allergies, can you recommend a substitute for the walnuts? Thanks! Your recipes are great!

  • I can’t wait to try this recipe! I’m wondering about the amount of protein per serving. How large is a serving? Or how many servings does this make? Thanks!

  • Paul W says:

    You should not be calling anything Vegan “beef”.

    • You should not be calling anything made from dead cows “beef.”

    • Valerie says:

      I appreciate that Candace calls this “beef” because it forwards the cause of making people who are new to veganism feel more comfortable. When feeling like food is more familiarity they are more likely to try or stick with it. 🙂

  • Judith A Loue says:

    I use Bob’s Red Mill TVP for veggie ground “beef”, but I don’t have to avoid Soy. I like your recipe, especially for folks who have to avoid soy products. Thank you for sharing the recipe.

  • Judith Loue says:

    I use Bob’s Red Mill TVP for veggie ground “beef”, but I don’t have to avoid Soy. I like your recipe, especially for folks who have to avoid soy products. Thank you for sharing the recipe.


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