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Vegan Meatless Crumbles

Making vegan ground beef at home is fast and easy! This recipe for meatless crumbles is plant based and soy based, and only uses a few simple ingredients including TVP, mushrooms and onions. It’s a high protein, gluten free, budget friendly option compared to buying vegetarian and vegan ground beef in stores, and it takes less than 20 minutes to make!

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4
  • Category: Meatless
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 2 tablespoons avocado oil
  • 1/4 cup finely diced yellow onion (can substitute for leeks)
  • 8 ounces white mushrooms, finely diced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup water
  • 2 tablespoons coconut aminos (or gluten free soy sauce)
  • 1.5 cups TVP


  1. In a large skillet over medium high heat, add the oil and let it heat up. Once hot, add the diced onion and sauté for about 3 minutes until the onion is translucent
  2. Then add the diced mushrooms and spices to the skillet. Stir the spices into the vegetables and continue sautéing until the mushrooms have softened
  3. Once the mushrooms are soft, add the water and coconut aminos (or gluten free soy sauce). Bring it to a light simmer, and then add in the TVP. The TVP will begin absorbing the liquid. Continue sauteing for another minute or two until all of the liquid has been absorbed and the mixture resembles meatless crumbles
  4. Remove from the heat and serve in tacos, form into meatballs, use in soups, casseroles or as you would ground beef


  • A food processor can be used to finely chop the onion and mushroom