Type what you have

Ingredients

• ✓ plant-based ground beef
• olive oil
• onion
• celery
• garlic
• tomato paste
• mustard powder
• salt
• white pepper
• vegetable broth
• sweet potato
• black bean
• baby spinach
• nutritional yeast

Instructions

1. 1 Heat olive oil in a medium stockpot over medium-high heat. Add onion, celery, and garlic and saute until soft, about 5 minutes. Stir in tomato paste, mustard powder, salt, and pepper. Add vegetable broth and sweet potatoes and bring to a boil, uncovered. Cook, stirring occasionally, until potatoes are tender, about 6 minutes.
2. 2 Reduce heat to low and add black beans, vegan "ground beef," spinach, and nutritional yeast. Cook until spinach has softened and soup is heated through, about 10 minutes.

By Chef Mo

Ingredients

• ✓ plant-based ground beef
• olive oil
• green bell pepper
• onion
• garlic
• egg
• taco seasoning mix
• cilantro
• cheddar cheese
• salsa
• flour tortilla

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir "beef" crumbles, green bell pepper, onion, and garlic in the hot skillet until tender, 3 to 4 minutes.
2. 2 Beat eggs, taco seasoning, and cilantro together in a medium bowl.
3. 3 Pour eggs into the skillet and scramble until set, 3 to 4 minutes. Remove from heat and stir in cheese and salsa until cheese has melted and filling is well combined. Serve with warmed flour tortillas.

By Chef Mo

Ingredients

• ✓ plant-based ground beef
• liquid smoke
• garlic powder
• paprika
• salt
• black pepper
• mustard
• red pepper

Instructions

1. 1 Combine plant-based ground beef, liquid smoke, garlic powder, paprika, salt, pepper, mustard, and red pepper in a large bowl; mix well. Cover and refrigerate for 8 hours or overnight.
2. 2 Transfer mixture onto a large cutting board. Using a rolling pin flatten the mixture to 1/8-inch thickness. Using a sharp knife cut mixture into strips. Slide the knife under the strips and lay them on the racks of a dehydrator, making sure not to overcrowd.
3. 3 Set dehydrator to 155 degrees F (68 degrees C). Dehydrate for 2 hours 30 minutes.
4. 4 Remove lid from the dehydrator and let strips cool for 30 minutes. Place in an airtight container and refrigerate.

By Soup Loving Nicole