Vegan Beef Kheema
Indulge in the bold and aromatic flavors of **Vegan Beef Kheema**, a plant-based twist on the classic Indian dish. Made with hearty, protein-packed plant-based ground beef and infused with traditional spices like garam masala, cumin, and turmeric, this recipe delivers all the richness and satisfaction of its meaty counterpart. Juicy tomatoes, sweet green peas, and a splash of fresh lemon juice bring bright balance to the dish, while the simmering process allows the spices to meld beautifully for a deeply flavorful experience. Ready in just 45 minutes and perfect for pairing with fluffy basmati rice or warm naan, this vegan recipe is an ideal choice for a wholesome, crowd-pleasing dinner. Whether you're vegan or just looking to explore a hearty, plant-based meal, this Vegan Beef Kheema will be your new favorite!
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Recipe Information
Ingredients
- 500 grams plant-based ground beef
- 1 large, finely chopped onion
- 2 medium, finely chopped tomatoes
- 2 tablespoons ginger-garlic paste
- 1 cup, frozen or fresh green peas
- 2 whole, finely chopped green chili
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon, or to taste salt
- 2 tablespoons, chopped cilantro leaves
- 1 half, for juice lemon
- 2 tablespoons oil
- 1 cup water
Instructions
Heat oil in a large pan over medium heat.
Add finely chopped onion and sauté until translucent, about 5-6 minutes.
Stir in the ginger-garlic paste and finely chopped green chili, cooking for 2-3 minutes until the raw aroma disappears.
Add the chopped tomatoes, and cook until they become soft and oil starts to separate, approximately 5 minutes.
Mix in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir well to combine the spices.
Add the plant-based ground beef to the pan, breaking it apart with a spoon. Cook for 5-7 minutes until it starts to brown.
Pour in a cup of water and add the green peas. Stir to combine.
Cover the pan and let it simmer for about 10-12 minutes on low heat, allowing the flavors to meld and the peas to cook through.
Uncover the pan, sprinkle with garam masala, and mix well. Adjust seasoning if necessary.
Turn off the heat, squeeze the juice of half a lemon over the kheema, and garnish with chopped cilantro leaves.
Serve hot with rice, naan, or any form of flatbread.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 32.1 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3174 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
