If you're on the hunt for a delicious and versatile vegan beef crumbles recipe, this one made with lentils and walnuts might just become a staple in your kitchen. Whether you're craving a hearty taco filling, a topping for your vegan roast, or something to toss into a quick stir-fry, these vegan crumbles pack in rich, savory flavors and a texture that closely mimics ground beef. Not only is it affordable—one of those rare meals under $5—but it’s also incredibly adaptable for small meals or meal prep. Perfect for a healthy vegan dinner or a flavorful addition to your vegan hamburger, this is one recipe you'll want to keep coming back to.
Homemade Vegan Beef Crumbles with Lentils and Walnuts
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Western
Food processor Essential for pulsing the lentils and walnuts into the right crumbly texture. If you don’t have one, a high-speed blender can work, though you’ll need to scrape it down frequently.
Skillet or sauté pan Preferably non-stick or cast iron to evenly cook the crumbles without sticking.
Spatula or wooden spoon For stirring the mixture as it cooks.
Sheet pan (optional) If you prefer baking the crumbles for a crispier finish.
For the Crumbles
- 1 cup cooked brown or green lentils make sure they’re cooked but not mushy
- 1 cup raw walnuts
- 2 tablespoons olive oil or any neutral oil like avocado oil
- 2 tablespoons soy sauce or tamari use tamari for gluten-free
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Salt to taste
Optional: A dash of liquid smoke for an extra "grilled" flavor
Prep the Lentils
Start with fully cooked brown or green lentils that are cooled to room temperature. If cooking them from scratch, make sure they’re tender but still hold their shape—no mush here! Drain them well to prevent sogginess.
Pulse the Walnuts
Add the raw walnuts to your food processor and pulse just a few times until they resemble coarse breadcrumbs. Be careful not to over-process; you want texture, not walnut butter.
Add Lentils and Seasonings
Add the cooked lentils to the food processor along with soy sauce, tomato paste, smoked paprika, onion powder, garlic powder, cumin, black pepper, and a dash of liquid smoke if using. Pulse again until everything is combined and crumbly. Don’t turn it into a paste—you’re aiming for a ground beef-like texture.
Sauté the Crumbles
Heat olive oil in a large skillet over medium heat. Add the crumble mixture and spread it out evenly. Let it sit undisturbed for 2–3 minutes to allow it to brown. Stir occasionally for about 10–12 minutes until the crumbles are browned and slightly crispy.
Pro Tip: If you want an even meatier bite, try baking the crumbles on a parchment-lined sheet pan at 375°F for 20 minutes, stirring halfway through.
Pairings
This vegan beef crumbles recipe is a powerhouse on its own, but here are some excellent ways to use it:
- Taco Night: Spoon into soft tortillas and top with avocado, salsa, and shredded lettuce.
- Healthy Breakfast: Toss into a tofu scramble or breakfast burrito for a protein punch.
- Vegan Hamburger: Mix with breadcrumbs and a flax egg to form patties and grill.
- Stuffed Bell Peppers: Combine with quinoa or rice and stuff into halved peppers before baking.
- Vegan Beef and Broccoli: Stir-fry with steamed broccoli and your favorite stir-fry sauce.
- Tofu Ground Beef Fusion: Mix with crumbled tofu for a bulked-up crumble in lasagna or casseroles.
- Tofu Steak Recipe Sidekick: Serve alongside grilled tofu steaks for a hearty meal.
Pair it with a simple green salad or roasted vegetables for a complete meal. It also plays well with mashed potatoes or cauliflower mash if you're in the mood for comfort food.
FAQs
1. Can I use canned lentils instead of cooking them from scratch?
Absolutely. Just be sure to rinse and drain them thoroughly to remove excess sodium and liquid. They work great in small meals when you're in a rush.
2. Is there a nut-free version of this recipe?
Yes! Swap the walnuts with sunflower seeds or pepitas (pumpkin seeds) for a nut-free alternative that still gives a nice crunch and protein boost.
3. Can I freeze the crumbles?
Yes, these crumbles freeze beautifully. Store them in an airtight container or freezer bag for up to 2 months. Reheat in a skillet or bake straight from frozen.
4. Is this suitable for a low-FODMAP diet?
It can be, with modifications. Use canned lentils (rinsed) and limit the portion size to 1/4 cup to stay within low-FODMAP guidelines. Also, omit garlic and onion powder or use asafoetida as a substitute.
5. What makes this different from other vegan crumbles ground beef recipes?
Unlike many tvp recipes or pre-packaged vegan beef, this version uses whole foods like lentils and walnuts for better nutrition and flavor. It's also much more budget-friendly, aligning perfectly with meals under $5 and giving a homemade twist on the idea of walnut ground beef or tofu ground beef.
