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This Vegan Korean-Inspired “Beef” and Rice recipe is extremely simple and easy to make. This recipe uses only 8 ingredients and takes less than 15 minutes to make. I like to make this recipe and serve it alongside freshly sautéed veggies for a quick and delicious meal!
Using TVP for Vegan Korean-Inspired “Beef” and Rice
What is TVP? TVP (Textured Vegetable Protein) is made from soy flour. Oils are extracted from wheat protein, soy protein, or pea protein to make TVP. Put simply (and to use the example of soy protein), TVP is made when soybean oil is extracted from soy. The leftover soy flour is processed through high heat and high pressure machinery that cause it to expand. The pressure and heat that cause the soy flour to expand is what gives TVP the similar texture to meat.
For the purposes of this recipe, TVP is a great ingredient when you’re trying to mimic the look and texture of ground beef. I love cooking with TVP because of it’s similarities to tofu. TVP, like tofu, soaks up/takes on the flavors you give it, making it a versatile ingredient for practical plant-based cooking.
The Benefits of Cooking with TVP
- 1/4 cup of dried TVP flakes/crumbles contains 12 – 13 grams of protein.
- TVP is a very affordable meat alternative option. A 12 ounce bag of TVP costs around $4 and contains approximately 4 cups of dried flakes/crumbles. In the recipe below, 1 cup of dried TVP flakes/crumbles makes 4 – 6 servings of Vegan Taco Meat. To compare, tofu costs between $1 and $4 per package, depending on where you live, and makes 1 – 3 servings.
- Cooking with TVP takes far less time when compared to other meat alternatives such as tofu or homemade seitan. For example, the recipe below takes only 15 minutes to make.
- TVP has a texture that is much closer to meat than tofu.
- Because it comes in a dried form, TVP can be stored in the cupboard for months. Tofu, on the other hand, spoils after a few weeks unless stored in a freezer.
- Just like tofu, TVP can take on the flavor of whatever you add to it.
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Vegan Korean-Inspired “Beef” and Rice
- Total Time: 10 – 15 minutes
- Yield: 4 – 6 servings 1x
- Diet: Vegan
This Vegan Korean-Inspired “Beef” and Rice recipe is extremely simple and easy to make. This recipe is comprised of only 8 ingredients and takes 15 minutes to make. I like to make this recipe and serve it alongside freshly sautéed veggies for a quick and delicious meal!
- 1 1/2 Cup Textured Vegetable Protein or Vegan Beef Crumbles*
- 1 1/2 Cup Water
- 1/2 Cup Gluten-Free Tamari or Gluten-Free Dark Soy Sauce**
- 1/4 Cup Coconut Sugar***
- 3 Garlic Cloves, Minced
- 1 Tsp. Crushed Red Pepper Flakes
- 2 Cups Long Grain White or Brown Rice
- 1 1/2 Cups Water or Amount on Package
- Sliced Green Onions
- Sesame Seeds
- Red Pepper Flakes
- Chili Sauce
For the rice:
- Cook the rice according to the package instructions. Brown rice will most likely have different cooking instructions than white rice. If you’re cooking long-grain white rice, I recommend using 2 cups of rice and 1 1/2 cups of water for best results.
- If you’re cooking rice in a pressure cooker, add the rice and the water and choose the “Rice” setting on the appliance. If you’re cooking rice on the stovetop, first rinse the rice to remove excess starch before placing the rice and water in a pot over high heat. When the water reaches a boil, reduce the heat to low and cover the pot with a lid. Simmer for 15 – 20 minutes or until all of the water has cooked off and the rice is fully cooked.
- Using a fork, fluff the rice in your stovetop pot or pressure cooker and cover.
For the Korean-Inspired “Beef”:
- Add all ingredients to a large sauté pan over medium-high heat. Stir often and cook until the majority of the liquid has reduced/cooked off (approximately 8 – 10 minutes).
- Reduce heat to medium and cook off any remaining liquid.
- Top with sesame seeds, sliced green onions, crushed red pepper flakes, chili sauce, or other topping of choice and serve.
*Vegan Beef Crumbles: If you plan on using vegan beef crumbles instead of textured vegetable protein for this recipe, then make sure you get the unseasoned kind. You may also want to reduce the water to 1 cup instead of 1 1/2. The water is used in this recipe to rehydrate the textured vegetable protein and allow the seasoning to give the textured vegetable protein flavor while simmering.
**Tamari/Dark Soy Sauce: Feel free to use regular tamari or dark soy sauce if you don’t have Celiac disease. I just wanted to specify to get gluten-free tamari or dark soy sauce in case anyone with a gluten allergy wants to make this recipe.
***Coconut Sugar Substitute: You can use brown sugar in place of coconut sugar for this recipe.
- Cook Time: 10 – 15 minutes
Want more recipe using TVP? Check out my recipe for Vegan Taco Pasta!
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