Grate the tempeh using a box grater. Once it is all grated add into a pan with 2 cups (480ml) of water. Boil over medium high heat for 15 minutes. It is okay if there is still some water left.

In a large bowl combined the tempeh, drained and rinsed canned lentils, and crumble the tofu with your hands into small pieces. Mix together.

Add the pomegranate juice, soy sauce, gravy master, and nutritional yeast. Mix to coat everything. Set aside and marinate for at least 20 minutes. You can also marinate it for up to 8 hours in the fridge.

When you are ready to cook heat up 1 tablespoon of olive oil in a large pan over medium high heat. After 2 to 3 minutes add in the onion and garlic and sauté.

Then, add in the vegan ground beef mixture. I like to add some extra things to it when I cook it, see the sauce ingredients. Let it cook for 15 minutes mixing it with spatula. If you feel it is burning you can lower the heat.

Taste it and add any salt, pepper, or seasonings to your preference.

Enjoy right away or store until ready to use.