This post may contain affiliate links. Please read my disclosure and privacy policy.

Versatile vegan oat mushroom ground beef ! It is soy-free, gluten-free, nut-free, high protein, and only 108 calories per 1/4 lb. One batch makes about 3 pounds. 

a collage of 4 different ways to prepare vegan mushroom oat ground beef
Want to save this recipe?
Just enter your email and get it sent to your inbox. Plus, you will get new recipes delivered to you every week!
Please enable JavaScript in your browser to complete this form.

Vegan Ground Beef made with Oats & Mushrooms

Happy Meatless Monday, everyone! I’m about to make it happier with a versatile entrée recipe that will make tonight’s dinner a slam dunk. 

It’s my second take (here’s my first) on a multi-purpose, vegan ground beef that can be used in a wealth of recipes.  

This version, made with oats and mushrooms, is even easier than the first, and every bit as delicious. 

How Can I Use this Plant-Based Meat?

You’ll be able to make a plethora of dishes with this one recipe because it is so versatile!

(1) Brown it

Brown it on the stovetop for in pasta dishes, tacos, or sloppy joes.

Vegan oat mushroom ground beef that has been sautéed, plated on a black plate

2. Make meatballs

Roll it into balls of any size for super-simple baked meatballs.

Meatballs, made out of plant-based oat mushroom ground beef, in marinara sauce

3. Shape & bake into meatloaf

Bake it in a 9×5-inch loaf pan for a perfect, old-fashioned meatloaf (or make mini-meatloaves in a muffin tin–perfect for packed lunches).

4. Create some awesome burgers

Or shape the mixture into patties for your new favorite, 1/4-pound garden burgers (baked, with ease, in about 20 minutes).

Nutritional Highlights of Oat Mushroom Ground Beef

In addition to its versatility, delicious flavor and meaty texture, this simple mix is: 

  • Vegan
  • Soy-Free
  • Nut-free
  • Gluten-free
  • A good source of plant protein (6g per 1/4 pound)
  • A very good source of B vitamins

The ingredient list is brief. If you have oats and onions on hand, fresh mushrooms may be the only item you need from the store.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The ingredients for this plant-based ground beef are minimal, as well as readily available and affordable.

How to Make Oat Mushroom Ground Beef

Note that the complete directions are also in the recipe card below.

More good news: no sautéing is required to make this plant-based ground beef alternative!

Step One: Boil and Simmer the Mushrooms and Onions

In a large saucepan, combine 3 and 1/3 cups water, the chopped mushrooms, chopped onions, nutritional yeast (I have options in the recipe for omitting or subbing this), and seasonings (garlic powder, dried herb blend, salt, pepper, and smoked paprika).

Bring the mixture to a boil over high heat. Next, reduce the heat to low and simmer, uncovered for 10 minutes.

Important Tip: Be sure to simmer the mixture uncovered. This allows a significant amount of the liquid to evaporate. The mixture will be too soupy if the mixture is left covered.

Step Two: Add the Oats

Option: Grind Half of the Oats

For a varied texture to the finished product, I like to coarsely grind half of the oats in a food processor. It is entirely optional, though, so go with what you prefer or what is easiest on a given day.

Remove the hot mushroom mixture from the heat and add all of the rolled oats (unground, or half ground, half plain). Stir until completely combined. Go ahead and taste, adjusting the seasonings as desired.

Step Three: Cool Completely

Allow the mixture to cool completely in the pan (uncovered), without any additional stirring. The oats will soak up the liquid, resulting in a thick, firm final product that you can break up into pieces (e.g., for “browning”).

Do not skip this step! It is important for the final texture of this plant-based ground beef.

Use Immediately or Store for Future Uses

You can use the “ground beef” immediately, refrigerate for 2 days, or package into smaller portions (e.g., 1/2 pound or 1 pound) and freeze for future meals. 

Vary the Flavors to Suit Your Tastes

Do not let a lack of herbs and spices prevent you from making the recipe. I used garlic powder and an herb blend for all-around flavors, and smoked paprika for its umami smokiness, but they are, nonetheless, my subjective choices.

Use the herbs and spice you prefer or have on hand to make this recipe your own.

Oil-Free, or Add Oil if You Like

As with my previous vegan ground beef recipe, this recipe is free of added fats and oils. You can keep it that way, or add the amount of fat you would like for any given recipe.

For example, I like to brown the meat (1 pound/454 g) in 1 or 2 tablespoons of oil, or add the same amount for burgers, meatballs or meatloaf. It’s your choice!

Different Methods for Cooking Vegan Oat Mushroom Ground Beef

(1) For Browning

browned mushroom oat ground beef on a black plate

Cook 1/2 or 1 pound in a large nonstick skillet (optional: add oil to skillet) over medium/medium-high heat for 6 to 8 minutes until browned. Break up with the back of a spoon or spatula to brown into pieces.

(2) For Meatballs

vegan mushroom oat meatballs in red sauce

Shape 1 pound of meat into 1-1/4 inch (3 cm) balls (about 18 total). Place on a parchment paper lined baking sheet and bake in preheated 375F(190C) oven for 20 to 25 minutes until browned.

(3) For Burgers

vegan oat mushroom ground beef burger

If desired, add fat (e.g., oil of choice) to meat (no more than 2 tablespoons max per pound; add a small amount more oats or oats flour, as needed). Shape 1 pound of meat into 4 patties. Place on a parchment paper lined baking sheet and bake in preheated 375F(190C) oven for 18 to 23 minutes until browned.

(4) For Meatloaf

vegan meatloaf made with diy plant based ground beef

Shape 2 pounds of meat into a loaf. Place in a parchment paper lined 9×5-inch (22.5 x 12.5 cm) loaf pan. Bake in preheated 375F(190C) oven for 45 to 50 minutes until browned (If desired, brush top of loaf with barbecue sauce or ketchup during last 15 minutes of baking).

Enjoy the recipe, everyone!

FAQ

How Should I Store the Vegan Oat Mushroom Ground Beef?

Divide the completely cooled ground beef mixture into smaller portions (e.g., half pound or pound). Wrap tightly in plastic wrap. Store in an airtight container in the refrigerator for 2 days or the freezer for up to 6 months.

Once thawed, you may need to add a few more tablespoons of oats or ground oats.

What is a Good Substitute for Mushrooms?

Eggplant. If you cannot eat mushrooms, an equal amount of chopped, peeled eggplant can be used in its place.

Can I Omit the Nutritional Yeast?

Yes. If you cannot eat yeast, leave It out. Add more oats to make up for its absence or consider using an equal amount of unflavored plant-based protein powder, almond meal, or flaxseed meal.

What Can I Use in Place of Rolled Oats?

An equal weight (not volume) of oat flour can be used in place of the rolled oats.

collage of 4 ways to prepare vegan oat ground beef

More Easy, Plant-Based Meat Recipes to Try:

  1. Vegan Ground Beef
  2. 3-Ingredient Almond Flour Vegetable Nuggets
  3. Mushroom Almond Flour Ground Beef (2 ingredients)
  4. Vegan Lentil Taco Meat
  5. Lentil & Mushroom Meatballs
  6. Lentil & Vegetable Kefta
  7. Grain-Free Lentil Loaf
Vegan Oat and Mushroom Ground Beef {Gluten-Free, Soy-Free, Nut-Free}

Vegan Oat and Mushroom Ground Beef {Gluten-Free, Soy-Free, Nut-Free}

Yield: 3 lbs (1.36 kg)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Vegan, versatile, oat and mushroom "ground beef!"  Fast and easy to prepare, it is soy-free, gluten-free, and nut-free. One batch makes about 3 pounds.

Ingredients

  • 3 and 1/3 cups (785 mL) water
  • 16 oz (455 g) white mushrooms, chopped (stems included)
  • 1 large onion, chopped
  • 1/2 cup (40 g) nutritional yeast (see notes for options)
  • 1 tablespoon dried mixed herbs (e.g., Italian herb blend or herbes de Provence)
  • 1 tablespoon garlic powder
  • 1 and 1/4 teaspoons smoked paprika
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 3 cups (270 g) rolled oats, divided (certified GF, as needed)

Instructions

  1. In a medium saucepan, combine the water, mushrooms, onion, yeast, herbs, garlic powder, paprika, salt and pepper.
  2. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove from heat.
  3. If desired (for a varied texture), coarsely grind half of the oats in a food processor.
  4. Add all of the oats to the hot mushroom mixture. Cool completely, uncovered, in pan (do not skip this step! The oats will continue to absorb more liquid as the mixture cools).
  5. Taste the oat-mushroom mixture. Adjust the seasonings as desired.
  6. Use immediately (see cooking options below) or see storage options (below) for future use!

Notes

  • Storage: Divide the cooled mixture into smaller portions (e.g., half pound or pound). Wrap tightly in plastic wrap. Store in an airtight container in the refrigerator for 2 days or the freezer for up to 6 months. Once thawed, you may need to add a few more tablespoons of oats or ground oats.
  • Mushrooms: If you cannot eat mushrooms, consider using an equal amount of chopped eggplant.
  • Leaving out the Nutritional Yeast: If you cannot eat yeast, leave It out. Add more oats to make up for its absence or consider using an equal amount of unflavored plant-based protein powder, almond meal, or flaxseed meal.
  • For Browning: Cook 1/2 or 1 pound in a large nonstick skillet (optional: add oil to skillet) over medium/medium-high heat for 6 to 8 minutes until browned. Break up with the back of a spoon or spatula to brown into pieces.
  • For Meatballs: Shape 1 pound of meat into 1-1/4 inch (3 cm) balls (about 18 total). Place on a parchment paper lined baking sheet and bake in preheated 375F(190C) oven for 20 to 25 minutes until browned.
  • For Burgers: If desired, add fat (e.g., oil of choice) to meat (no more than 2 tablespoons max per pound; add a small amount more oats or oats flour, as needed). Shape 1 pound of meat into 4 patties. Place on a parchment paper lined baking sheet and bake in preheated 375F(190C) oven for 18 to 23 minutes until browned.
  • For Meatloaf: Shape 2 pounds of meat into a loaf. Place in a parchment paper lined 9x5-inch (22.5 x 12.5 cm) loaf pan. Bake in preheated 375F(190C) oven for 45 to 50 minutes until browned (If desired, brush top of loaf with barbecue sauce or ketchup during last 15 minutes of baking).

Nutrition Information
Yield 12 Serving Size 1/4 lb (114 g)
Amount Per Serving Calories 108Total Fat 1.7gSaturated Fat 0gCholesterol 0mgSodium 196.1mgCarbohydrates 18.5gFiber 3.6gSugar 2.2gProtein 6g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

You Might Also Like

About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

28 Comments

  1. I browned it for a macaroni , I had to stick it in the oven and let it dry out , very mushy good taste lack texture , if you like a thick oatmeal consistency with no crunch than it’s for you . The oats , the bread crumbs or what ever you use to bind it add too much moisture , not enough mushroom than spinach add even more mush . So sorry I pick my recipes often after I read comments this help any one to decide if they will make it or not. Will not make it again ☹️

    1. Hi Brigitte! I am sorry that you did not like the recipe. You mention that the oats (or breadcrumbs / whatever) add too much moisture–I am a little bit confused. Oats absorb liquid, they should not be adding any moisture at all to the recipe. Also, the recipe is designed for oats, not breadcrumbs or other binders. Oats contribute a specific meaty texture that breadcrumbs , for example, definitely will not. Also, the amount of liquid in the recipe is specifically designed for the use of oats, which are veery absorbent. Other binders will not work in the same way. Did you use something other than oats as a binder? You also mention adding spinach? There is no spinach in the recipe. Spinach has a very high water content, so if that was added, it would also throw off the proportions of the recipe. You can always add more oats for a drier consistency (you mentioned eating the recipe to have crunch–I was not aiming for a crunchy texture for a ground beef sub, but you can adjust the proportions to suit your preferences)

  2. I made half the recipe to try and I am a little worried about the texture of this . It’s very mushy I haven’t sautéed it yet I really wonder if this will dry out when cooking the texture is mush , not much of a crunch we will see once I use it . Planning to make meatballs hopefully it works out because I make many vegan recipes I have to eat because my husband don’t care for , it’s seems difficult to find good recipes , thank you

    1. Hi Brigitte! You can always add a bit more oats for a drier consistency (mushrooms can vary in terms of moisture content). This is especially true if you are looking for a “crunch” as you describe. Crunchy was not what I was aiming for with this ground beef alternative, but with some extra dry ingredients, you could achieve a drier texture.

  3. One question , I am done it’s cooling I kept the lid on for a big 15 minutes because I red some were soupy . The mixe tastes really good it’s kind of thick is it suppose to be like that ? Kind of oatmeal texture but thick . Thank you

    1. Hi Brigitte,
      Uh oh, keeping the lid on is most likely the problem: it is important to simmer the mixture uncovered (this allows water to evaporate; keeping the lid on retains the water). Same reason for keeping the mixture uncovered while cooling (you want the mixture to release, not retain, moisture as it cools).