Skip to Content

Vegan Mushroom Almond Ground Beef {2 ingredients}

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.

Collage of Mushroom Almond Flour Ground Beef Options

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.

Recipe Benefits

This recipe is:

  • Vegan (egg-free, dairy-free)
  • Grain-free
  • Oil-free
  • Gluten-free
  • Soy-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:

  1. Almond flour (almond meal works, too)
  2. Fresh mushrooms

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). 

Food processor with finely chopped mushrooms

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. :).

 Glass bowl filled with finely chopped mushrooms

Step 2: Combine the Mushrooms & Almond Flour

When you are free from the watchful eyes of wary children and partners, scrape the mushrooms into  a medium mixing bowl. Add 1 and 1/4 cups (140 grams) almond flour or almond meal.

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.

finely chopped mushrooms and almond flour in a glass bowl

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.

inely chopped mushrooms and almond flour, mixed until combined in a glass bowl

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:

meatballs made from 2-ingredient msuhroom almond flour ground beef on a bed of spaghetti

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

More Plant-Based Meat Options You’ll Love:

Yield: 13 oz (367 g) meat

Mushroom Almond Flour Ground Beef {2 ingredients, vegan}

4 photo collage of vegan almond mushroom ground beef

2-ingredient plant-based meat is here: my mushroom almond flour ground beef ! Ready in under 5 minutes, it's vegan, Paleo, keto, grain-free, oil-free, soy-free and versatile.

Ingredients

  • 8 ounces (227 g) mushrooms (stems and caps), roughly chopped
  • 1 and 1/4 cups (140 g)  almond flour (see notes for options)
  • Optional/Variable: 1/4 teaspoon fine sea salt
  • Optional: herbs and spices (see notes for ideas)

Instructions

  1. In a food processor, process the mushrooms until very finely chopped, stopping to scrape down sides of container several times. Transfer to a medium mixing bowl.
  2. Add the almond flour and (optional) salt. Add any herbs or spices, if using. Stir until completely combined.
  3. See notes below for differnt ways to cook and use the ground beef.

Notes

Storage: The raw plant-based meat is best used shortly after making it. It can be stored in an airtight container in the refrigerator for about 2 hours. I do not recommend freezing (the mushrooms will release most of their liquid upon thawing). Once the meat is cooked (e.g., crumbles, burgers, meatballs), it can be store in an airtight container in the refrigerator for up to 2 days or the freezer for up to 3 months.

Almond Flour Alternatives: Any other nut or seed flour or meal (e.g., almond meal, hazelnut flour/meal) can be used in place of the almond flour. This includes nuts or seeds that are finely ground in a food processor (e.g., walnuts, pepitas, sunflower seeds, pecans, etc.)

Mushrooms: I recommend using commonly available mushrooms, such as white, button, or baby bella mushrooms.

For Browning: Crumble the meat onto a parchment paper-lined baking sheet (or lightly spray with cooking spray). Bake in a preheated 350F(175C) oven for 20 to 25 minutes until browned and the crumbles appear dry. Use a spatula to scrape up the crumbles. Great for use in tacos, burritos, casseroles, and chili.

For Meatballs: Shape the meat into 1 and 1/4 inch (3 cm) balls (about 18 total). Place on a parchment paper lined baking sheet and bake in preheated 350F(175C) oven for 25 to 30 minutes until browned. Let cool on sheet for 1 minute and then slide a spatula underneath to remove from try and avoid sticking.

For Burgers: Shape the meat into 3 patties, about 4 inches (10 cm) in diameter and between 1/4- to 1/2-inch thick (each will be about 4 and 1/3 ounces). Place on a parchment paper lined (or sprayed with cooking spray) baking sheet. Bake in preheated 350F(175C) oven for 23 to 28 minutes until browned and dry to the touch. Let cool on sheet for 1 minute before sliding a spatula underneath to remove from pan.

Flavoring Ideas: This recipe is for plain ground beef, but it can be spiced up in any way you like. Some ideas for flavorings include: garlic powder, onion powder, taco seasonings, curry powder, finely chopped fresh herbs (e.g., parsley, cilantro, basil, rosemary), dried herbs, and so much more.

Nutrition Information

Yield

4

Serving Size

3.25 oz (1/4 of recipe)

Amount Per Serving Calories 212Total Fat 17.7gSaturated Fat 1.3gCholesterol 0mgSodium 2.3mgCarbohydrates 9.3gFiber 4.4gSugar 2.4gProtein 9.3g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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

Layla Rose

Thursday 15th of September 2022

This is an astounding recipe! I'm continuously amazed & surprised by how much I've grown to rely on your blog. I know I made one negative comment some time ago. But I wanted to commmend you on so many amazing inventions & food experiments. You are some kind of scientist of food. I'm beginning to lose count of how many times I've made this recipe now. I have begun to double the batches b/c one batch is simply not enough. I also end up w/more patties than you. Possibly b/c I make mine kind of flat. I really squeze them down.

I've also made the almond & coconut flour cookies a few times (using stevia or Truvia). These recipes are a delight & an inspiration. I'm a carb addict who is following the Carbohydrate Addicts' Diet, so I need to keep variety in my life while staying on course. And these recipes have helped me not screw up my diet, while also having tasty (and fun) things to prepare & enjoy.

Dee

Saturday 9th of April 2022

I was wondering if this could be cooked in a skillet instead of oven baked.....(not using oven during hot weather)

Camilla

Tuesday 26th of April 2022

Hi Dee, yes! I recommend a well seasoned cast iron or nonstick skillet to avoid sticking. You might need to add a bit of oil, or a spritz of nonstick cooking spray.

Susan

Tuesday 20th of July 2021

I made this into four patties, seasoned with salt, garlic powder, onion powder, and liquid smoke. I baked them longer than called for in the recipe, until they were crispy around the edges and firm all over. I flipped them carefully after about twenty minutes. Very tasty and I'll be making them again! Thanks for a simple but great recipe!

Betsy

Saturday 20th of February 2021

I honestly thought this would be weird, but to my surprise it was really, really good. I made the meat crumble and added taco seasoning, layered it with a can of refried beans, salsa, green onions and made stuffed mini peppers AND stuffed zucchini boats, it made more than I thought. I'm looking forward to making the burger and meatballs too. So far... ALL of your recipes have been really good. Thanks for these great & healthy recipes! :)

Kate

Thursday 22nd of October 2020

I did the burgers. Added garlic and onion powder, pepper, some Mishroom powder and some chipotle pepper flakes. I ate almost an entire burger during the taste test! Used a combo of criminis and shiitakes. This is a keeper for sure. Thanks!

Camilla

Friday 23rd of October 2020

Yum, yum, and yum! So glad these were a success, Kate!

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

Skip to Recipe