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Vegan Ground Soy Curls

Category: Recipes for Every Way of Eating

This vegan ground mix combines rehydrated soy curls with sautéed onions, mushrooms, and garlic, blended with walnuts or sunflower seeds for texture and color. Nutritional yeast and smoked paprika add depth, while tamari and apple cider vinegar enhance the umami character. Finished with a cornstarch thickener, the blend becomes moist and slightly clumpy, perfect as a base or standalone component in various dishes. This method yields a satisfying plant-powered alternative with rich, hearty flavors and a texture reminiscent of traditional ground meat.

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Breanna smiling at the camera.
Created By Breanna
Last updated on Thu, 05 Feb 2026 23:41:37 GMT
A bowl of ground beef with onions. Save
A bowl of ground beef with onions. | foodiffy.com

This vegan ground "beef" recipe is a great way to enjoy the texture and flavor of ground meat without any animal products. It is perfect for home cooks looking to add a plant-based protein to dishes like tacos, pasta sauces, or stir fries while keeping things wholesome and simple.

I stumbled upon this recipe when I wanted a hearty vegan base for a chili and it quickly became a favorite for weeknight dinners.

Ingredients

  • Dry soy curls: soak up flavor beautifully and create the base texture, choose a quality brand for best results
  • Vegetable broth: rehydrates the soy curls and keeps them flavorful instead of bland water
  • Baby bella or portobello mushrooms: add umami depth and a meaty bite, fresh and firm ones work best
  • Smoked paprika: brings a rich smoky note for complexity in flavor
  • Raw sunflower seeds or walnuts: provide texture and help bind the mixture, walnuts also darken the color to look more like ground beef
  • Nutritional yeast: contributes a subtle cheesy savoriness without dairy
  • Apple cider vinegar and tamari: bring brightness and a hint of tang balancing the savory elements
  • Corn starch: helps bind and thicken the final mixture, making it just moist enough for recipes needing ground beef texture

Instructions

Build The Foundation:
Preheat a large sauté pan on medium heat. Meanwhile, place dry soy curls in a large bowl and cover them with vegetable broth. Let soak for 10 to 15 minutes. After soaking, reserve a quarter cup of the broth, then drain and lightly squeeze the soy curls to remove excess moisture. Set aside.
Sauté The Vegetables:
In the preheated pan, dry sauté the chopped onion and sliced mushrooms until softened, about ten minutes. This slow cooking brings out natural sweetness and builds a rich flavor base. Add minced garlic, the rehydrated soy curls, and smoked paprika. Stir well and cook for five more minutes until the soy curls are heated through. Remove the pan from heat.
Prepare The Mixture:
Transfer the sunflower seeds or walnuts, nutritional yeast, onion powder, garlic powder, salt, and black pepper to a food processor. Pulse until the nuts or seeds are finely chopped but not fully powdered. Add the sautéed soy curl mixture into the food processor along with the apple cider vinegar and tamari. Pulse about seven or eight times until the mixture resembles ground meat texture.
Cook And Thicken:
Return the mixture back to the sauté pan and cook over medium heat for three to four minutes, stirring occasionally to warm through and meld flavors. Dissolve the corn starch in the reserved quarter cup of broth. Pour it into the pan and continue to cook for another three to four minutes until the mixture is a little moist, clumpy, and lightly browned. Taste and adjust salt and pepper as needed.
A pan of vegan ground beef.
A pan of vegan ground beef. | foodiffy.com

My favorite ingredient is the smoked paprika because it transforms the flavor, giving it an authentic smoky edge. I remember the first time I made this it was for a family potluck, and several people guessed it wasn’t real beef.

Storage Tips

Store this vegan ground beef in an airtight container in the refrigerator for up to four days. To freeze, portion it out in freezer bags or containers and it will keep for about three months. Thaw in the fridge overnight before reheating gently on the stovetop or in a microwave.

Ingredient Swaps

You can substitute TVP for the soy curls if needed adjusting the broth ratio for soaking accordingly. Try pecans instead of walnuts or sunflower seeds for a slightly different nutty flavor. Coconut aminos make a good replacement for tamari for a soy free option.

Serving Ideas

Use this vegan ground beef in classic dishes like vegan chili, sloppy joes, or stuffed peppers. It also tastes great tossed with pasta and marinara or layered into a plant-based shepherd’s pie. Add fresh herbs or a splash of hot sauce for extra personality.

A bowl of ground beef with onions.
A bowl of ground beef with onions. | foodiffy.com

This recipe’s plant-based approach makes enjoying the flavors and textures of ground meat accessible and delicious. Give it a try for a wholesome twist on classic dishes.

Frequently Asked Recipe Questions

→ What can I substitute for soy curls?

You can use textured vegetable protein (TVP) as a substitute, keeping the same quantity for a similar texture and absorption of flavors.

→ How do nuts affect the final mixture?

Walnuts or sunflower seeds add a rich, slightly crunchy texture and deepen the color, making the blend look more like traditional ground meat.

→ Why is nutritional yeast used in this mix?

Nutritional yeast adds a subtle cheesy, umami flavor that enhances the savory profile of the plant-based ground mixture.

→ Can I prepare this in advance?

Yes, this blend can be made ahead and stored in the refrigerator for up to 3 days, making it convenient for meal prep.

→ What is the role of cornstarch in this preparation?

Cornstarch thickens the mixture, giving it a moist, slightly clumpy texture that mimics the feel of cooked ground meat.

→ How can I enhance the smoky flavor?

Adding smoked paprika provides a gentle smoky note; you can adjust the amount to your taste for a stronger or milder flavor.

Vegan Ground Soy Curls

Flavorful plant-based ground mix using soy curls, mushrooms, nuts, and spices for versatile meals.

Preparation Time
20 mins
Time to Cook
20 mins
Overall Time
40 mins
Created By: Breanna

Type of Recipe: Special Diets & Lifestyle

Cooking Difficulty: Intermediate Skill Needed

Cultural Origin: Plant-based

Portion Size: 4 Number of Servings

Dietary Options: Vegan Approved, Good for Vegetarians, Gluten-Free, Dairy-Free

Ingredients Required

→ Base

01 114 g dry soy curls or 130 g textured vegetable protein (TVP)
02 295 ml vegetable broth

→ Vegetables

03 1 large onion, chopped
04 227 g baby bella or portobello mushrooms, sliced
05 4 large garlic cloves, minced

→ Flavorings and Seasonings

06 1.5 tsp smoked paprika
07 60 g raw sunflower seeds or walnuts
08 2 tbsp nutritional yeast
09 0.5 tsp onion powder
10 0.5 tsp garlic powder
11 0.25 tsp fine sea salt
12 Black pepper, to taste
13 2 tsp apple cider vinegar
14 2 tbsp tamari

→ Thickening Agent

15 1 tbsp corn starch or arrowroot powder

Guide to Cooking

Step 01

Soak soy curls in vegetable broth for 10 to 15 minutes. Reserve 60 ml of broth, then drain and lightly squeeze the soy curls to remove excess moisture. Set aside.

Step 02

Heat a large sauté pan over medium heat. Dry sauté chopped onion and sliced mushrooms until softened, approximately 10 minutes. Add minced garlic, rehydrated soy curls, and smoked paprika; cook for 5 minutes until heated through. Remove from heat.

Step 03

In a food processor, pulse raw sunflower seeds or walnuts, nutritional yeast, onion powder, garlic powder, sea salt, and black pepper until chopped finely.

Step 04

Add the sautéed soy curl mixture to the food processor. Drizzle with apple cider vinegar and tamari. Pulse 7 to 8 times until the texture resembles ground meat.

Step 05

Transfer the blended mixture back to the sauté pan. Cook over medium heat for 3 to 4 minutes, stirring occasionally.

Step 06

Dissolve corn starch or arrowroot powder in the reserved vegetable broth. Pour into the pan and cook for an additional 3 to 4 minutes until the mixture thickens, appears moist, slightly clumpy, and lightly browned. Adjust seasoning as desired.

Extra Suggestions

  1. Walnuts create a darker color reminiscent of traditional ground beef.

Necessary Equipment

  • Large sauté pan
  • Food processor
  • Mixing bowl

Allergen Info

Always check ingredient labels for allergens, and talk to a health expert if you’re unsure.
  • Contains nuts (sunflower seeds or walnuts) and soy

Nutritional Info (Per Serving)

Nutrition facts are for general information and shouldn’t replace professional health advice.
  • Energy (Calories): 220
  • Fats: 12 g
  • Carbohydrates: 15 g
  • Protein: 18 g