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–+ servings

High-Protein Vegan Minced Meat

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.
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Total Time 20 minutes
Course Main Course
Servings 4
Calories 109 kcal

Ingredients
  

Beetroot Blood:

  • 600 ml water
  • 2 beetroot medium, chopped
  • 1 tbsp cacao
  • 1/2 tsp salt
  • 1 tbsp marmite

Vegan Meat:

  • 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

Fat:

  • 1/2 cup cacao butter chopped up

Instructions
 

  • 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.

Nutrition

Calories: 109kcalCarbohydrates: 13gProtein: 13gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 1047mgPotassium: 258mgFiber: 6gSugar: 6gVitamin A: 15IUVitamin C: 2mgCalcium: 94mgIron: 3mg