This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Versatile vegan mushroom ground beef ! It is frugal, soy-free, gluten-free, nut-free, high protein, and only 108 calories per 1/4 lb. One batch makes about 3 pounds.
Table of Contents
- Vegan Ground Beef made with Oats & Mushrooms
- How Can I Use this Plant-Based Meat?
- 3. Shape & bake into meatloaf
- Nutritional Highlights of Oat Mushroom Ground Beef
- Ingredients
- How to Make Vegan Mushroom Ground Beef
- Step One: Boil and Simmer the Mushrooms and Onions
- Step Two: Add the Oats
- Step Three: Cool Completely
- Use Immediately or Store for Future Uses
- Vary the Flavors to Suit Your Tastes
- Oil-Free, or Add Oil if You Like
- Different Methods for Cooking Vegan Mushroom Ground Beef
- FAQ
- How Should I Store the Vegan Oat Mushroom Ground Beef?
- What is a Good Substitute for Mushrooms?
- Can I Omit the Nutritional Yeast?
- What Can I Use in Place of Rolled Oats?
- More Easy, Plant-Based Meat Recipes to Try:
- Vegan Mushroom Ground Beef Recipe
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.
2. Make meatballs
Roll it into balls of any size for super-simple baked meatballs.
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The ingredients for this plant-based ground beef are minimal, as well as readily available and affordable.
- white mushrooms, chopped (stems included)
- rolled oats (certified GF, as needed)
- large onion
- nutritional yeast (see notes in recipe card for options)
- dried mixed herbs (e.g., Italian herb blend or herbes de Provence)
- seasonings (garlic powder, smoked paprika, salt, ground black pepper)
How to Make Vegan 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 Mushroom Ground Beef
(1) 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.
(2) 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.
(3) 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.
(4) For Meatloaf
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.
More Easy, Plant-Based Meat Recipes to Try:
- Vegan Ground Beef
- 3-Ingredient Almond Flour Vegetable Nuggets
- Mushroom Almond Flour Ground Beef (2 ingredients)
- Vegan Lentil Taco Meat
- Lentil & Mushroom Meatballs
- Lentil & Vegetable Kefta
- Grain-Free Lentil Loaf
Vegan Mushroom Ground Beef
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
- In a medium saucepan, combine the water, mushrooms, onion, yeast, herbs, garlic powder, paprika, salt and pepper.
- Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove from heat.
- If desired (for a varied texture), coarsely grind half of the oats in a food processor.
- 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).
- Taste the oat-mushroom mixture. Adjust the seasonings as desired.
- 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 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).
I’m so happy for find this recipe. It’s exactly what I’ve been looking for. I made the meatloaf with some variation. Instead of nutritional yeast I added some hemp and rice protein, flax and beet powder. Delicious!
Ooh, I am so glad, Susie! Your variation sounds wonderful!
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 ☹️
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)
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
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.
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
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).
These are so amazing and taste really good (my family doesn’t usually like mushrooms). Its a great receipe for families who expect a dinner to contain meat to transition to healthier eating, thank you.
You are very welcome, Phoebe!
Hey I saw this recipe and was in love! Unfortunately (I made the recipe 10 minutes ago and it is now cooling) the mixture is still very soupy. I triple checked the measurements but I was thinking of adding more oats? Please let me know what I can do to make it’s consistency easier for browning! Tonight are vegan sloppy joes with this recipe as the meat. Thank you so much!
Hi Grace! Oh no, so sorry to hear it did not turn out. I am not sure why it would come out soup with the given proportions. I make this regularly. It is pretty thick once you stir in the oats (after boiling the water mixture for the given 10 minutes), and by the time it cools completely, per the recipe, it is quite thick. A bowl of thick oatmeal is usually a 2:1 ratio (liquid to oats); the ratio here is closer to 1:1, especially after boiling in step 1.
I am glad you were able to salvage it for sloppy joes!
Regarding pbh aug.26,2019 comment-where are the lentils in the vegan-oat-mushroom-ground-beef recipe ? You replied that correction was made. Would love to try this recipe. Thank you for your reply.
Hi Catherine,
There are no lentils, but I had accidentally typed lentils in the directions when I first published. That’s was the correction. All of the ingredients and directions in the recipe are as they should be 🙂
@Camilla, I actually love the idea of adding lentils, though I assume you were trying to keep it simple and accessible for the broadest audience. I had just batch-cooked a load of black beans so I added some of them to the cooking liquid for added flavor, fiber and nutrients… along with a handful of finely chopped walnuts for those omega 3’s, some dried mushroom bits, soy sauce instead of salt, and bit of liquid smoke (since our grill died) Awesome flexible base recipe for tons of uses, and best of all with only healthy, whole food ingredients! Thanks, this will be a regular!
Simply brilliant, VeggieT8r! Your additions sound fantastic–this is why I love creating super-simple base recipes, because it allows readers like you to let your creativity shine and come up with your own unique spins!
I was pretty amazed at the taste of this! I browned it and mixed it with vegetables and it tasted like ground meat (or turkey maybe) I think I will make it again but instead with steel cut oats. Just for a texture difference. I didn’t process the oats as you suggested, so that could be it also.
Ooh, the steel cut oats are a GREAT idea, they have such a wonderful, toothsome texture; I think a pre-soak (to plump them up first) would be perfect.
I love that this recipe doesn’t have Franken ingredients like soy protein isolate, pea protein isolate or textured soy protein. It’s all-natural ingredients. I will definitely try it out. Thanks for sharing.
I am so with you re: the franken-ingredients, Kara!
The narrative says 6 gem of protein per 1/4 pound but the nutritional info with the recipe is 3.6 gems per 1/4 pound?
I think with my former recipe card style, it was sometimes confusing if you were not reading left to right. It is fiber: 3.6 g, protein 6 g. It is much clearer with the new recipe card style! 🙂
I find it interesting that if meat is so bad foryou, why keep trying to imitate it?
Hi Bea,
Good question. Sticking to a recipe perspective, a lot of traditional, everyday recipes, like the ones I mention in the post (casseroles, tacos, meatballs, burgers) call for ground beef. So for those who cannot or do not eat meat (for health and/or ethical reasons), meat alternatives can offer a wonderful alternative while still allowing the opportunity to make traditional/familiar foods in a new way. Also, homemade meat alternatives can be a LOT less expensive. A pound of ground beef can cost between $5 and $10. A pound of of this meatless alternative comes to about $1.50 to $2 per pound. Even for a person or family that only gives up a little bit of meat (e.g., Meatless Monday) t’s an excellent way to save while still enjoying familiar recipes (i.e., swap the plant-based meat for the ground meat in a recipe).
I love how your version of ground beef is 1) HEALTHY and 2) CRUELTY-FREE. Thank you!!
Thanks Paige! Here’s to motivating more people to avoid meat.
the instructions call for lentils but they aren’t listed in the ingredients … ??
Sorry about that,pbh! Corrections made 🙂