Vegan TVP Beef Crumbles
Crumbled, browned, and packed with smoky depth, this plant-based protein swap is the kind of thing that genuinely surprises people at the dinner table. TVP soaks up a savory blend of vegetable broth, soy sauce, tomato paste, and warm spices like smoked paprika and cumin, giving each little crumble serious flavor before it even hits the pan. A quick sear in olive oil gets the edges lightly crisp, which is the detail that takes it from "fine" to actually craveable. The optional vegan Worcestershire sauce adds one more layer of umami that rounds everything out beautifully. This recipe makes four servings and comes together in well under 30 minutes, which means it's realistic on a weeknight. Pile it into tacos, spoon it over rice, or use it anywhere you'd reach for seasoned ground meat — it holds its own every single time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 cup dry tvp (textured vegetable protein)
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tsp vegan worcestershire sauce (optional)
Instructions
- 1
Combine the vegetable broth, soy sauce, tomato paste, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper in a large skillet over medium heat, whisking until the tomato paste is fully dissolved and the mixture is uniform.
- 2
Bring the broth mixture to a gentle simmer, then stir in the dry TVP. Remove the skillet from the heat, cover, and let the TVP absorb the liquid for 5 minutes, until the granules are fully hydrated and no dry spots remain.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!