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WTF DIY Plant-Based Ground Beef
Thought it was impossible to create delicious plant-based ground beef in your own kitchen, perhaps it was beyond your reach because you don’t have the secret formula? This week Scott and Janie unveil our exclusive recipe for creating a plant-based ground beef that can be formed into juicy burgers, succulent sausages, and fluffy meatballs… on this week’s WTF
Product Links:
Druids Grove Textured Vegetable Protein
Druids Grove Faba Bean Protein Concentrate
Druids Grove Nutritional Yeast Flakes
Druids Grove Organic Coconut Oil
Methylcellulose HV
White Vinegar Powder
Recipe Link:
Kitchen Alchemy DIY Plant-Based Burger
Simmer in Sauce Plant-Based Meatballs
References and Other Links you Might Like!
WTF – Methylcellulose
WTF – Coconut Oil
WTF – Faba Bean Protein
WTF – Wheat Protein
WTF – Textured Vegetable Protein
WTF – Nutritional Yeast Flakes
WTF – Plant-Based Sausage
WTF – Vinegar Powders
WTF – Vegan Cheese
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Comments (24)
December 30, 2019 11:30 am
This looks great! How does it perform on a char broiler?
December 30, 2019 11:49 am
Should do just fine
December 30, 2019 1:59 pm
This is wonderful! Thank you for choosing a compassionate way to eat. Inspiring to see vegan chefs out there making a difference.
January 2, 2020 11:53 am
Great, can’t wait to try the recipe.
Can I add solid (cold) coconut oil in burgers instead of emulsified coconut oil ?
January 3, 2020 8:01 pm
It would not work the same way without the HV. The coconut oil will melt straight into the patty and make the whole thing oily.
January 6, 2020 9:47 pm
What brand of beet powder did you use?
January 7, 2020 9:45 am
Sunfood Superfood organic beet powder
March 10, 2020 10:41 am
I made this and fried the burgers. They stuck to the pan, even though I used oil. Any secrets?
March 12, 2020 12:06 am
OMG. Just found your products and videos on Amazon which brought me to this website. I am so excited to watch every video and begin using your ingredients. I plan to make this plant based meat and convert the rest of my family to plant based. I started off looking for lecithin to emulsify foods and found you! Thanks for great videos too. I’m all in!
March 12, 2020 9:52 am
Welcome and thanks for the support!
April 5, 2020 9:24 pm
Great recipe! Love them all.
If I want to sauté this into a beef crumble, is the coconut oil marbling step necessary?
April 6, 2020 7:22 am
It is unless your want your beef crumble to be super dry.
April 18, 2020 2:12 pm
You really need to post videos that are just recipes and how to with out all this explanation. Your videos are way too lengthy and have so much superfluous information. Maybe these are good for beginners, but for those of us who are more experienced with these ingredients, please just post a how-to video sans all the describing each ingredient.
April 19, 2020 11:49 am
Check out our Instagram there’s a 1 minute video on this recipe.
May 21, 2020 4:13 pm
Any thoughts on using wheat gluten instead of the faba bean protein? Wondering if it’ll have a similar binding affect.
May 21, 2020 4:19 pm
Wheat gluten would not be a substitute for this application. Very different binding power.
August 1, 2020 5:11 am
Hi. Would you do a grillable black bean burger please. Thank you.
August 7, 2020 4:07 pm
How about a sausage and hot dog recipe/video. That is another area that needs addressing for us DIY’ers!
August 10, 2020 7:00 am
Here is our plant-based sausage episode. Hot dogs are coming out soon so subscribe to our Youtube channel to get notified.
September 14, 2020 7:57 pm
5g of the Moo Gloo TI. Used a 4″ ring form. Let them sit over-night in the fridge. Really helped with the firmness.
September 21, 2020 10:31 am
[…] and Other Links you Might Like! WTF – Plant-Based Ground Beef WTF – Sports Snacks WTF – Vinegar Powders Recipe – BBQ Seasoning (Scott’s […]
September 22, 2020 11:46 am
Would burger binder help in this recipe?
December 16, 2020 5:57 pm
Hi
Thank you for this plant-based meats inspiration.
I have two questions.
Being vegan I would like to make a PB sausage that I can add to soups or a tomato sauce and at least simmer for a bit. So not meatballs more like cut-up sausage patties (into 1/8th). I brown the sausage patties first, cut-up then add to soup/sauce. Do you think this recipe would hold up and fall apart?
Second Q and related to this: I am on a low oil diet and allergic to coconut so I would not be adding the oil to this recipe…do you think there might be something I could add instead of oil for moisture? It’s been suggested I try aqua faba. Or since it will be in a sauce or soup, should I even worry about it?
Thank you for any advice.
FYI – There are a lot of Whole-food plant-based eaters out there who are trying to cut oil out of their diet for health reasons.
December 27, 2020 2:29 pm
You can use the sausage recipe and add the skin to it and it should hold. Aqua Faba will not substitute for coconut oil in this recipe since the coconut oil has unique melting/heating properties that are not mimicked by other oils/liquids and is essential to the ground meat. That said, you can start testing and you may find something you’re totally happy with. It just won’t taste like our plant-based meats.