2-ingredient plant-based meat is here: my vegan mushroom almond ground beef! Ready in under 5 minutes, it’s vegan, Paleo, keto, high-protein, grain-free, oil-free, soy-free and versatile.
Vegan Ground Beef Made Fast & Easy
Imagine, for a moment, a recipe for a delectable, versatile, plant-based version of ground beef that is:
- Made with 2 ingredients
- Ready in under 5 minutes
Imagine no more, my friends. The recipe is here! It’s my Mushroom Almond Flour Ground Beef, and it is so easy and delicious you might need to pinch yourself to make sure it’s not a dream.
This recipe is:
- Vegan (egg-free, dairy-free)
- Made with 2 ingredients
- Fast & easy to prepare
Ingredients for Vegan Mushroom Almond Flour Ground Beef
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
To make this recipe, you will need:
The genesis of the recipe evolved from a simple goal: create a pared down recipe for plant-based meatballs using almond flour as a key ingredient. With more testing came two significant revelations:
- The essential ingredients could be limited to 2 (mushrooms & almond flour)
- I had a created a plant-based meat with uses well beyond meatballs!
Mushrooms deliver tremendous umami flavor in one fell swoop, while almond flour provides structure, additional flavor, and fat (without the addition of oil). I like to add salt, too, but it is always optional/variable, according to your preferences and needs.
Trust me, this recipe works. And it’s great. Hooray!
Instructions for Vegan Mushroom Almond Ground Beef
Step 1: Process the Mushrooms
In a food processor, finely chop 8 ounces (227 grams) mushrooms. Nope, no need to cook them first, just throw them in raw.
If your mushrooms are relatively large, give them a rough chop before placing in the processor bowl. This keeps them from getting hung up on the blade.
Stop the machine several times to scrape down the sides of the bowl, and keep processing (I recommend on/off pulses) until the mushrooms are pulling together into a cohesive mixture.
What variety of mushrooms should I use?
I recommend using ordinary white mushrooms or any other commonly available mushrooms. I used baby bella mushrooms for the photos in this post, hence the darker color (both raw and cooked).
A Moment of Hilarity
As fate would have it, my 13-year-old son walked into the kitchen at the precise moment when I was scraping the processed mushrooms into a bowl.
He is already suspicious of many of my kitchen experiments; the look of terror on his face upon sighting my bowl of chunky brown puree kept me in giggles for the rest of the afternoon.
I assured him that, despite all appearances, it was nothing more than mushrooms. I think he still has doubts. :).
Step 2: Combine the Mushrooms & Almond Flour
This is also the time to add salt, if using. I found that 1/4 teaspoon was perfect for my tastes, but you can start with less and adjust according to your own preferences.
Step 3: Mix until Combined
Mix the mushrooms and almond flour, and voila, you are done! You now have roughly 13 ounces of plant-based ground beef.
Step 4: Cook as Meatballs, Meatloaf, Crumbles, & More
I have instructions for making all of the following options in the recipe notes in the recipe card below.
You can scoop, bake and shape the ground beef into meatballs:
Crumble and bake into crumbles (for use in dishes such as tacos, wraps, casseroles, sauces, and chilis):
Or shape and bake into burgers!
Can I Use Something Other Than Almond Flour?
Any other nut or seed flour or meal can be used in place of the almond flour. Other flours–such as chickpea, coconut, cassava, wheat, etc–will not work.
Grinding your own nut or seed meal is a great option. The imperfect consistency of nuts or seeds ground in a food processor gives great texture to this plant-base meat.
For best results, measure the nuts or seeds by weight rather than cups. For an equivalent amount to the almond flour, your will need 140 grams (about 5 ounces).
How to Store the Vegan Mushroom Almond Ground Beef
The recipe is easily doubled or tripled, but I recommend using the meat soon after making it. It does not freeze well (uncooked mushrooms do not freeze well in any circumstance) and should only be stored in the refrigerator for a short while ( a few hours) before using.
Once cooked, the meat can be stored in the refrigerator or freezer for longer periods of time. I have guidelines in the recipe notes.
Vary the Flavors
Keep in mind that, although this recipe is for plain “ground beef,” it can be seasoned in countless ways.
For a short list of idas, consider: garlic powder, onion powder, taco seasonings, curry powder, finely chopped fresh herbs (e.g., parsley, cilantro, basil, rosemary), dried herbs, and so much more.
I hope you love this new option as much as I do!
Happy eating, everyone