Vegan Ground Meat Recipe

/Vegan Ground Meat Recipe

Vegan Ground Meat Recipe

This is a 100% plant based vegan meat substitute that you can use as taco meat, pizza topping, in Bolognese sauce, in lasagna and many more recipes.
If you are looking for a great mince meat alternative that is soy free, then this tasty cauliflower and walnut mixture is perfect.
100% plant based and cholesterol free – this is the ultimate in healthy cooking that tastes amazing!
Vegan Ground Meat Recipe
Servings Prep Time
6-10Servings 5minutes
Cook Time
Votes: 143
Rating: 3.88
Rate this recipe!
55minutes (approx)
Print Recipe
Vegan Ground Meat
Servings Prep Time
6-10Servings 5minutes
Cook Time
Votes: 143
Rating: 3.88
Rate this recipe!
55minutes (approx)
Print Recipe
Vegan Ground Meat
Servings: Servings Units:
  1. To get started with this recipe you will need either a food processor or good chopping knife and board. You will also need a mixing spoon and a lined baking tray.
  2. Put all the ingredients into the food processor and pulse to a coarse blend (or chop finely by hand).
  3. Turn your oven on to 175 Β° C / 350 Β° F to preheat, then get your lined baking tray and spread the mixture evenly over the tray.
  4. Pop the mixture in the oven for 30 minutes, then take it out and stir the mixture before baking again for 15 minutes. Take it out and check again. In my case it needed a further 10 minutes before the crumble was cooked through and the mixture was dry enough. You can cook this much quicker if you spread the mixture over a couple of trays rather than just one. Adjust according to your oven settings and quantity being made.
  5. Once cooked you can now store this crumble in the fridge ready to make pasta sauces, lasagne, taco meat, pizza toppings and much more! So easy and so Yummy!
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By |2015-07-29T06:01:42+10:00March 23rd, 2015|Recipe, Videos|71 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Mary March 24, 2015 at 3:05 pm - Reply

    Looks like you can make a big batch easily. Would there be any problem freezing this?

    • Anja March 26, 2015 at 7:03 am - Reply

      I have never tried freezing it because I always end up using it all within a day or two. It should work but you would need to heat it again to get the moisture out. Let me know if you give it a try πŸ™‚

  2. Brigitte March 26, 2015 at 7:47 pm - Reply

    Great sounding recipe Anja. Thank you for sharing, I will make the lasagne tomorrow.

    • Anja March 27, 2015 at 9:58 am - Reply

      Glad you like it πŸ™‚ Let me know how the lasagne goes πŸ™‚

  3. Gracie April 4, 2015 at 7:30 pm - Reply

    Awsome recipe. This is the second time I made it. I added a couple of more spices, garlic powder and cumin this time. I frozed the leftover of my first batch and it holds flavor and texture as recently made. I used it for tacos, Moussaka, and shepper’s pie. The sky is the limit. Great recipe Anya, Thank you so much for sharing.

    • Anja April 6, 2015 at 9:49 am - Reply

      So glad you like the recipe Gracie πŸ™‚ I have frozen a few batches too… and it is great that you can adapt any flavor you like πŸ™‚

  4. Sonia June 10, 2015 at 3:29 pm - Reply

    Hello, I am going to try this recipe, it seems really good. Just a question here. I am allergic to tomatoes, so wondering with what I could replace tomatoe paste? Also I don’t think we have amino braggs in Germany (where I live). Could I replace with something else (no soy, tamari ecc)? Thanks a million!

    • Anja June 12, 2015 at 7:35 pm - Reply

      Maybe use some Ajvar πŸ™‚

  5. Ellen July 2, 2015 at 5:08 am - Reply

    Hello Anya,
    I’m wondering what brand your food processor is?

    • Anja July 3, 2015 at 2:03 am - Reply

      Hi Ellen. This is the one I use:

      • MICHAEL BELLFY October 31, 2016 at 7:25 am - Reply

        Yours has a double s blade where did you get that

  6. Mirna July 3, 2015 at 2:44 am - Reply

    Hello Anja, I made this receipe today it is DELICIOUS I’m transitioning to vegan and this was very helpful! Thank you for sharing! Pleeeease continue ur channel I need it! Lol

    • Anja July 4, 2015 at 11:21 am - Reply

      Fantastic πŸ™‚ So glad the recipes are helping you.

  7. Liz October 1, 2015 at 10:50 am - Reply

    Love your channel. I want to try this recipe but can’t use the walnuts because my son is allergic to tree nuts. Can I substitute with chick peas?

    • Anja October 7, 2015 at 1:33 pm - Reply

      Just use all cauliflower πŸ™‚

  8. Jenny October 31, 2015 at 7:43 pm - Reply

    Anja , this looks great but what can I use instead of walnuts do you think ? Chickpeas and a little sesame oil maybe ?

    • Jenny October 31, 2015 at 7:44 pm - Reply

      Sorry just saw your answer to this question already . I am very sorry .

      • Anja November 3, 2015 at 2:13 pm - Reply

        No probs πŸ™‚ Enjoy!!

    • Anja November 3, 2015 at 2:13 pm - Reply

      Just use all cauliflower.

  9. nancy November 12, 2015 at 9:31 am - Reply

    Trying to get all recipes together to make potato lasagna sounds so good I am so excited to make it

    Am I right that I cannot print the vegan ground meat and cheese sauce so that I have then in front of me Is that not possible No worries I can work it out but I will need to write everything down Seems there is an easier way xoxooxoxoxoxox

    • Anja November 12, 2015 at 10:13 am - Reply

      You can print the recipe using the print button underneath the stars rating section of the recipe πŸ™‚

  10. Liz January 1, 2016 at 9:31 am - Reply

    Thanks so much for this wonderful recipe! I have used it now to make tacos and chilli with red kidney beans. It works so well.
    Can’t wait to try it for bolognese.
    I am really grateful to be able to eat these meals again without the bloating that soy-based vegan minces gave me.

    • Anja January 5, 2016 at 11:12 am - Reply

      Fantastic Liz… so glad you like the recipe and that you are using it in so many different dishes. Plus, awesome that you are feeling better for it too!

  11. Baba azizi February 1, 2016 at 10:40 am - Reply

    Hello i was looking for a rescipe and came across this one wow ground vagun made it like you making beef had it with ricearoni. Good stuff

    • Anja March 22, 2016 at 4:49 pm - Reply

      So glad you like it πŸ™‚

  12. Vegan Picadillo - Dirt Cheap Vegan March 3, 2016 at 9:23 am - Reply

    […] can use soy crumbles, but I use the cauliflower ground beef recipe that I got from It’s much less processed than a packaged soy-based substitute, tastes better, and is much […]

  13. Erica March 11, 2016 at 11:01 am - Reply

    I am making the switch to vegan and my 2 toddlers loved this. I am planning to make this a few different ways but tonight i did it as a cornbread topped skillet chili. It was so awesome. Thank you for posting easy vegan alternatives like this. I cant wait to try out the cheeses.

    • Anja March 15, 2016 at 11:43 am - Reply

      Congratulations on switching to a vegan lifestyle… and I’m so glad your toddlers are enjoying the food too πŸ™‚ x

  14. Yvie March 26, 2016 at 12:58 am - Reply

    Hi Anja, I have been eyeballing this recipe for a few months now in my favorites, and I am getting ready to finally make some vegan meat using it. I love chorizo, so I am also thinking about making chorizo with it, too. I am sooooooo excited about this! Thank you for sharing all of these wonderful recipes. I follow a plant-based lifestyle and I am ALWAYS looking for ways to eat exciting meals.

    • Anja March 30, 2016 at 10:59 am - Reply

      It’s easy to make. You’ll love it πŸ™‚

      • Yvie April 17, 2016 at 5:25 am - Reply

        Hi Anja, I made it!!!!! It was totally awesome. Only I didn’t put it in the oven, I used a dry skillet on top of the stove, because I wanted to hurry up and eat it, but for the time that I cooked it, I could have just put it in the oven and been done with it. I love seasonings and spices, so that’s what I did added seasonings and spices. It turned out looking more like ground turkey burger than ground beef, but I loved it!!! A friend came over and I showed it to her, she couldn’t believe it wasn’t meat, she wanted to taste it, and then she asked for some. I had some tortillas and so that is how I prepared it for her. She was all smiles. She left our house to go home and prepare it for her husband and kids. She said it was seasoned very well and that the more she talked to me about my way of eating the more she was becoming convinced that she could change her diet and her family’s to plant based. Thanks sooooooo much for this awesome recipe!!!!!

        • Anja May 11, 2016 at 7:06 am - Reply

          That’s fantastic Yvie πŸ™‚ I love stories like this… you have made my day!!! x

  15. Ann Hathaway October 20, 2016 at 5:50 am - Reply

    How walnutty does it taste? I don’t like walnuts – if you use all cauliflower, won’t it be mostly white…and then be visually…not hamburger? Have you ever substituted almonds or pecans for the walnuts? Sorry to be a baby. πŸ™‚

    • Becca December 6, 2016 at 4:30 pm - Reply

      Not walnutty at all, I just made it. I added a few extra things but baked as noted. I added to it Portobello Mushrooms, sun dried tomatos instead of tomato paste, carrot, onion, garlic. No spices just soy sauce so I can season it when I make a dish. Even just the veggie baked crumble was amazing.
      Thank you for this substitute!

      • Anja December 19, 2016 at 10:08 am - Reply

        So glad you liked it and your additions sound fabulous πŸ™‚

  16. ReShonda Parker February 1, 2017 at 1:20 am - Reply

    Thank you SO much for this recipe! I’ve been looking for a good substitute that had no soy and gluten! I know tamari is in this and that’s soy, but could you even substitute that? I’ve read different things on soy and fermented soy is actually suppose to be ” healthy”. Another search said that Tamari was under fermented soy so I’ve still been using it. Either way this is a lifesaver recipe so I appreciate you greatly! Take care!

  17. Ingrid G. March 12, 2017 at 8:16 am - Reply

    I used some of your ingredients and added processed mushroom paste instead of tomatoe pasteto a batch along with pecans in addition to the walnuts.. it came out really good for a first attempt and I think it tastes closed to groung beef. Thanks for posting this recipe.

  18. Alma March 12, 2017 at 8:03 pm - Reply

    Just made this and it’s awesome. Now to play with using it – lasagne and bolognaise as you’ve suggested, stuffed vegies, over jacket potato with humus or some not cheese. Through some curried yellow rice,…! Thanks

    • Anja May 18, 2017 at 5:48 pm - Reply

      So glad you like my recipe πŸ™‚

  19. Maxine May 12, 2017 at 8:03 am - Reply

    not sure if you are still answering questions posted for this recipe but I’ll post anyway and hope you get it. My mom has stage four lung cancer and she is on an all vegan diet, but she can’t use Bragg’s or soy sauce or tahini, etc. Does the recipe have to have these added?
    I would love to surprise her with this addition to her diet. Thank you in advance.

    • Anja May 18, 2017 at 2:32 pm - Reply

      The braggs adds saltiness to the dish but you can leave it out if she cannot eat it. Same with the tahini. Give your mom my best. x

  20. Susan Blamey June 8, 2017 at 7:30 am - Reply

    Would it be OK to leave out the walnuts? My dear hubbie is vegan, he can’t eat any nuts.

  21. Helen Martin-Wright July 31, 2017 at 10:40 pm - Reply

    Wow! I made this fantastic recipe for ground ‘meat’ at the weekend and I layered it with aubergine, roasted cauliflower, courgette and a cheese sauce made with potato & carrots and then I topped it off with panko breadcrumbs and it was absolutely delicious – the cauliflower and walnut mince was to die for – thank you for your fab videos and website, you truly are inspirational.

    • Anja August 1, 2017 at 11:16 am - Reply

      So glad that you used it in such a wonderful sounding creation Helen… well done πŸ™‚

    • Nina August 9, 2017 at 8:27 pm - Reply

      Hi Helen that sounds fab do you have a recipe for your dish? Thanks

  22. Nina August 9, 2017 at 8:28 pm - Reply

    Hi Anja do you know when you are returning with more recipe ideas and videos yet? Thanks

    • Anja August 16, 2017 at 8:05 pm - Reply

      I’m filming and editing at the moment. Very soon x

  23. Mark August 28, 2017 at 2:31 pm - Reply

    I plan to use my first batch in chili. Do you recommend adding the “Beef” at the beginning of the cooking of the chili, or toward the end? Thanks.

    • Anja August 28, 2017 at 4:56 pm - Reply

      I would put it at the end

  24. Briana September 23, 2017 at 2:35 am - Reply

    If I wanted to make these mexican for tacos would I add the taco seasoning to the mix before I cooked it in the oven or afterwards in a fry pan like traditional meat?

    • Anja September 26, 2017 at 9:26 am - Reply

      I would add it towards the end or afterwards so that the spices don’t burn.

  25. Marie September 25, 2017 at 9:31 am - Reply

    Would this work well in things that you would cook with it in such as chilli? Or should it just be added at the end?

    • Anja September 26, 2017 at 9:19 am - Reply

      I would add it at the end. Otherwise it might go too mushy.

  26. Dianne October 9, 2017 at 2:29 pm - Reply

    Hi Anja, thank you for sharing this! This is a very useful recipe. Are there any vegetables I can replace cauliflower with? I have a problem digesting cauliflower, that’s why as much as possible I avoid eating them.

  27. Cara November 19, 2017 at 1:37 am - Reply

    This is the third or fourth recipe I’ve looked at that claims to be soy free yet lists Tamari as an ingredient. Am I missing something??? Last I checked Tamari is still soy sauce!

    • Anja January 9, 2018 at 2:31 pm - Reply

      Yes tamari is soy… you can use coconut aminos. Thank you for your comment.

  28. Alexis December 2, 2017 at 7:06 am - Reply

    is there something I can replace the walnuts with? My daughter is allergic to nuts but I’m really needing a recipe like this one.

    • Anja January 9, 2018 at 2:01 pm - Reply

      You could try pecan or brazil nuts… or use all cauliflower.

  29. Lequyen December 7, 2017 at 7:42 am - Reply

    Do you have the nutrition facts on this recipe?

    Thank you!

    • Anja January 9, 2018 at 1:59 pm - Reply

      No sorry.

  30. Libby January 13, 2018 at 3:27 am - Reply

    Hi there! I made this for dinner last night (For taco salad) and it was a success. I’m just wondering if you think it could be “dried” in a food dehydrator?
    Thank yo so much for all your amazing recipes. I’ve tried a few others on your site and plan to try even more. πŸ™‚

    • Anja January 16, 2018 at 5:34 pm - Reply

      So glad you are enjoying my recipes πŸ™‚ I haven’t tried using a dehydrator for this. If you try it please let me know how it turns out.

  31. Michelle January 13, 2018 at 4:07 am - Reply

    Hi my name is Michelle and I have a question about your vegan ground meat recipe it calls for either grams or answers the only one that I am questioning because under the cauliflower you would put one medium-size cauliflower thank you for doing that and under the walnuts you put one cup so thank you for doing that as well my question is is how much tomato paste I went to look at says 140 g or 4.94 ounce I’m not quite sure how much you’re putting in their tablespoon wise or cup size if you could help that be greatly appreciated

    • Anja January 16, 2018 at 5:32 pm - Reply

      About 7 tablespoons worth.

  32. Catey April 8, 2018 at 7:57 am - Reply

    Hi. I love your food processor. What brand is it?

  33. Renette Corley April 8, 2018 at 1:58 pm - Reply

    I’m definitely going to try this. I really like your chickpea omelette recipe. I make it all the time. Thanks for sharing your recipes πŸ™‚

  34. gail May 13, 2018 at 6:31 am - Reply

    This looks and sounds delicious, I am going to try it tomorrow when I go shopping! I was wondering if I didn’t bake it pass 30 minutes would I be Abe to leave in the oven for baked foods or should I bake it all the way, you know the “commercial” crumbles only give you 5 minutes.

    • Anja May 29, 2018 at 5:26 am - Reply

      Hi Gail… I would bake it all the way through πŸ™‚

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