Vegan meat alternatives are growing in popularity, so I thought, why not try to recreate it at home? My research found that most meat alternatives are made from rice, soy, pea, and potato proteins or mycoprotein (a product derived from fungi). In addition, coconut oil, vegetable oils or cacao butter are used as a fat component to create a more realistic “meaty” flavour.
Soy protein, like TVP, seems to be the most used among people who desire meat texture in vegan foods. TVP (Textured Vegetable Protein), or soy mince, is made from soybean flour that has been defatted, then mixed with water and cooked to achieve a meat-like texture. However, it has a bland taste and allows you to create flavour using spices, herbs and sauces.
Compared to other soy products like tofu, TVP is much higher in protein, making it a convenient addition to the diet of very active and busy people. For this reason, TVP is often used in many store-bought vegan meat alternatives and commercially prepared foods, such as burgers and sausages.
It’s important to remember that TVP can be considered somewhat highly processed food and shouldn’t be the primary source of protein on a plant-based diet. It can be harder to digest and may contain additives and preservatives since it is vastly used to make highly processed junk foods.
Making your own vegan minced meat is a great way to satisfy your cravings while fully controlling what goes in it. In this recipe, I used TVP to replace meat, beetroot to give it colour and cacao butter for fat. Isn’t fun?!
Many vegan food companies popularly use a plant-based additive, methylcellulose, to make the ingredients stick together. It’s a chemical compound often used as a thickener in foods like bread or ice cream. Now it is often used to bind and thicken ingredients to mimic a meaty texture.
I’ve tried making my vegan mince with and without methylcellulose; honestly, I don’t think it is necessary. Yes, you can feel the difference in texture, but if you are not cooking for “the best vegan mince contest”, you would be much better off without unnecessary additives.
Vegan meat mince can nicely replace meat in many original meat recipes, but it works amazingly in this delicious Vegan Mexican Chorizo Rice Tacos. Give it a try!
High-Protein Vegan Minced Meat
- 600 ml water
- 2 beetroot medium, chopped
- 1 tbsp cacao
- 1/2 tsp salt
- 1 tbsp marmite
- 1 cup TVP organic
- 1 serving pea protein
- 1 tbsp mushroom powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tbsp liquid smoke optional
- 1/2 cup cacao butter chopped up
- In the blender, add water, beetroot, marmite and cacao. Blend until smooth.
- Move the liquid to a small pan and cook for 15 minutes.
- Next, strain the liquid through a nut bag. Set the liquid aside.
- In the big bowl add TVP. pea protein, mushroom powder and the rest of the spices. Mix it all well.
- Slowly start adding the beetroot blood until the desired texture is reached. Make sure to cover all the bits.
- Add chopped cacao butter and mix again.
- Freeze it in a freezer bag or an airtight container for up to 3 months.