Home / Substitution Guides / Ground Beef

Best Plant-Based Substitutes for Ground Beef

Ground beef plays texture as much as flavor. The best swap depends on the dish: saucy dishes forgive more than burgers do.

The substitutes, with ratios

Brown or green lentils (1 cup cooked per ¼ lb beef)

Best for: Bolognese, chili, tacos

Simmer in the sauce so they absorb flavor.

Finely chopped mushrooms (+ walnuts if nuts OK) (1:1 by weight)

Best for: Tacos and rich sauces · deep umami

Roast or dry-sauté first to drive off water.

Plant-based grounds (store-bought) (1:1)

Best for: Burgers, meatballs · anything shaped

Crumbled extra-firm tofu, pressed (1:1 by weight)

Best for: Taco filling, breakfast scrambles

Toss with soy/tamari + smoked paprika.

Watch out

Vegetables don't render fat · add 1–2 tablespoons of oil to the pan and season more aggressively than you would with beef, especially with salt and umami (tomato paste, tamari, miso).

Adapt a recipe free with RecipeFix → · Vegan Recipe Converter · Vegetarian Recipe Converter

Frequently asked questions

What's the best beef substitute for spaghetti bolognese?

Brown lentils simmered directly in the sauce, plus a spoon of tomato paste and a splash of tamari for depth. The texture reads remarkably close to a slow-cooked ragù.

What can I use instead of ground beef?

Brown or green lentils is the closest match, at 1 cup cooked per ¼ lb beef. Bolognese, chili, tacos. Simmer in the sauce so they absorb flavor.

What is a good replacement for ground beef?

Brown or green lentils (1 cup cooked per ¼ lb beef) if you want the closest result, or Finely chopped mushrooms (+ walnuts if nuts OK) (1:1 by weight) for tacos and rich sauces · deep umami. Which one is right depends on what the ground beef was doing in the dish.

Related guides: Fish Sauce · Worcestershire Sauce · Milk · All guides