Vegan Ground Beef with Bell Peppers
Transform dinner into an irresistible, plant-based masterpiece with this flavorful Vegan Ground Beef with Bell Peppers recipe. Made with crumbled extra-firm tofu, this dish brilliantly mimics the texture of ground beef while delivering bold, savory flavors thanks to a harmonious blend of soy sauce, smoked paprika, nutritional yeast, and warming spices like cumin and chili powder. Brightly colored red, yellow, and green bell peppers are sautéed with onion and garlic for a vibrant, nutrient-packed base, while a touch of tomato paste and vegan Worcestershire sauce adds depth and richness. Ready in just 45 minutes, this vegan delight is perfect as a hearty main when served with rice or quinoa, or as a filling for tacos or wraps. Whether you’re meal prepping or cooking for a crowd, this recipe balances wholesome ingredients with mouthwatering taste, ensuring it earns a spot in your weekly rotation.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon black pepper
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow onion, diced
- 3 cloves minced garlic
- 2 tablespoons tomato paste
- 1 tablespoon vegan Worcestershire sauce
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Press the tofu to remove excess moisture. Then, crumble it into small pieces resembling ground beef texture.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for about 10 minutes, stirring occasionally, until it becomes golden and slightly crispy.
Add soy sauce, nutritional yeast, smoked paprika, onion powder, garlic powder, cumin, chili powder, and black pepper to the tofu. Stir well to coat evenly; cook for another 2-3 minutes. Remove tofu mixture from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped red, yellow, and green bell peppers, along with the diced onion. Sauté for about 5-7 minutes until the vegetables are softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the tomato paste and vegan Worcestershire sauce, mixing well with the vegetables.
Return the tofu mixture to the skillet, combining it thoroughly with the pepper mixture. Cook for 2-3 more minutes to heat through and allow flavors to meld.
Optionally, sprinkle with fresh cilantro before serving.
Serve the vegan ground beef with bell peppers hot alongside rice, quinoa, or as a filling for tacos.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2299 mg | 100% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 28.3 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2857 mg | 220% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2931 mg | 62% | |
*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.
