Vegan Ground Beef with Bell Peppers

Transform your weeknight dinners with this flavorful and protein-packed recipe for Vegan Ground Beef with Bell Peppers! Featuring crumbled extra-firm tofu seasoned with smoky spices like paprika, chili powder, and cumin, this plant-based dish delivers the satisfying texture and rich umami flavor you crave. A medley of vibrant red, yellow, and green bell peppers, along with sautéed onions and garlic, adds a sweet and savory punch to every bite. Finished with tomato paste and vegan Worcestershire sauce for a bold depth of flavor, this easy-to-make recipe is as versatile as it is delicious. Ready in just 45 minutes, it's perfect served over rice, quinoa, or even stuffed into tortillas for a hearty vegan taco night. Healthy, gluten-free-friendly, and packed with wholesome ingredients, this recipe is a game-changer for plant-based meals.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Press the tofu to remove excess moisture. Then, crumble it into small pieces resembling ground beef texture.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

Step 6

Stir in the tomato paste and vegan Worcestershire sauce, mixing well with the vegetables.

Step 7

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.

Step 8

Optionally, sprinkle with fresh cilantro before serving.

Step 9

Serve the vegan ground beef with bell peppers hot alongside rice, quinoa, or as a filling for tacos.

Nutrition Facts

Serving size	(1102.5g)

Amount per serving	% Daily Value*
Calories	1152.3

Total Fat 62.7g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2298.6mg	0%
Total Carbohydrate 79.8g	0%
Dietary Fiber 25.8g	0%
Total Sugars 28.3g
Protein 81.7g	0%

Vitamin D 0IU	0%
Calcium 2856.6mg	0%
Iron 18.9mg	0%
Potassium 2931.1mg	0%

*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.

Source of Calories

Fat: 46.6%

Protein: 27.0%

Carbs: 26.4%