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.
Super easy, high protein, plant-based meat is here: my 2 ingredient mushroom almond ground beef! Ready in under 5 minutes, it’s vegan, Paleo, keto, high-protein, grain-free, oil-free, soy-free and versatile.
Table of Contents
- Vegan Ground Beef Made Fast & Easy
- Recipe Benefits
- Ingredients
- Step by Step Directions
- Step 1: Process the Mushrooms
- Step 2: Combine the Mushrooms & Almond Flour
- Step 3: Mix until Combined
- Step 4: Cook Nut Meat as Meatballs, Meatloaf, Crumbles, & More
- FAQ
- Flavor Variations
- More Plant-Based Meat Options You Will Love:
- 2 Ingredient Mushroom Almond Ground Beef (High Protein, Easy) Recipe
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 2 Ingredient Mushroom Almond 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 2 Ingredient Mushroom Almond Ground Beef recipe is:
- High protein
- Made with 2 ingredients
- Vegan (egg-free, dairy-free)
- Grain-free
- Oil-free (i.e., no coconut oil, olive oil, or other vegeable oil)
- Gluten-free
- Soy-free
- Keto
- Low carb
- No beans or other legumes
- Fast & easy to prepare
- No added fillers (e.g., bread crumbs, brown rice)
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.
To make this recipe, you will need:
- Almond flour (almond meal works, too)
- 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 2 Ingredient Mushroom Almond Ground Beef recipe works. And it’s great. Hooray!
Step by Step Directions
Note that the complete directions are also in the recipe card below.
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
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.
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 Nut Meat 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!
FAQ
- 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 Should I Store the 2 Ingredient Mushroom Almond Ground Beef? 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.
Flavor Variations
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 seasoning or bbq seasoning
- curry powder or garam masala
- finely chopped fresh herbs (e.g., parsley, cilantro, basil, rosemary)
- dried herbs or herb blends (e.g., dried basil, dried oregano, herbes de Provence, Italian herb blend)
- spices (e.g., smoked paprika, ground cumin, chili powder)
I hope you love this new option as much as I do!
Happy eating, everyone
More Plant-Based Meat Options You Will Love:
2 Ingredient Mushroom Almond Ground Beef (High Protein, Easy)
Ingredients
- 8 ounces mushrooms (stems and caps), roughly chopped
- 1.25 cups almond flour or almond meal, (see notes for options)
- Optional/Adjustable: 1/4 teaspoon salt
- Optional: herbs and spices, (see notes for ideas)
Instructions
- Place the roughly chopped mushrooms in the bowl of 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.
- Add the almond flour and (optional) salt. Add any herbs or spices, if using. Stir until completely combined.
- See notes below for different 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.
Very convinced of this recipe. Instead of almonds used sunflower seeds. Delicious
Brilliant, Agatha! So much more frugal than almond flour 🙂
GENIUS!!!!I cannot believe how good this is!!!!! HUGE hit, even with the kiddos. Ive made patties and meatballs, but will use as crumbles for tacos in future meals, too.
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.
A million hugs to you, Layla Rose!!! I am so happy you are enjoying the recipes 😊😊😊❤️❤️❤️
I was wondering if this could be cooked in a skillet instead of oven baked…..(not using oven during hot weather)
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.
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!
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! 🙂
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!
Yum, yum, and yum! So glad these were a success, Kate!
OMGoodness my goodness!!! What an easy to make surprise! In the first batch I made 2 generous sized hamburgers plus 3 medium sized meatballs! Used garlic and onion powder and granules, ground pepper, sweet and bright paprika, fresh basil. Organic Spices from Frontier and Herb company.
I topped the burger with an avocado and fresh onion slices cooked in my air fryer.
I thank you again, as all of your recipes I have made in the past week are keepers!
Yay! I am thrilled that you like this conception,Kathy, it is a staple at my house 🙂 Enjoy enjoy!
I’ve made these twice. Once as burgers kinda fell apart but tasty but other time as meatballs added to a casserole and they were perfect. They recipe makes so much that I could freeze then for another meal. Also I replaced garlic with coconut aminos due to a dinner guest they could not have garlic. It was a nice substitute .
Wonderful, Joan!
Thank you so much for this recipe. After years of debating and procrastinating, I finally decided to start a keto diet. I don’t eat meat, so I eas beyond excited to find this recipe. I got around to cooking them tonight to eat later in the week. I tasted a bit of it uncooked and already know I’ll be pleased. Takes the stress of having to figure out a meal to fit my plan, and doesn’t call for ingredients that I won’t end up using the rest of. Perfect recipe design!!
Forgot to rate the recipe!
Thanks you so much, Jay!
Wow, that’s wonderful, Jay! So excited to know this works so well with your new goals! 🙂
I was desperate for something fast and I turned to this. I have made and enjoyed many recepes from this site and from the chickpea flour cookbook, but I just could not believe that two ingredients ,that I always have on hand, coukd make a good vegan burger. Boy was I wrong. Ths was great. My non vegan husband loved it. I may have cooked longer than recommended. I did flip it half way through.
Maureen, this fills my heart with joy!!! I am so happy to hear it was enjoyed by your husband , too (my husband is very skeptical of many of my recipes, so it is always a victory when he is enthusiastic about one of my vegan creations). Thanks for letting me know!
I was a little leery that the meatballs would hold together however like many of the other recipes I have tried from this site it was a success. I used a combination of organic baby Bellas , white mushrooms and Shetake. I only made a half recipe because I’m only one person and I wasn’t too sure if it was going to turn out. Next time I’ll make the full recipe and split between meatballs and burgers. Thank you so much for such a healthy alternative that can be made in such a simple manner.
Donna
Hi Donna,
I am so happy to hear that you had success with the recipe! Smart to do half a recipe to see if it works for you. I know, I have been extra careful with testing thee days, I don’t anyone to waste precious ingredients! Your combination of mushrooms sounds pretty heavenly to me!
This looks amazing! Most people don’t own food scales to weigh the mushrooms, but we have measuring cups! I know it won’t be exact, but could you give an *approximate* volume measure for either the chopped or pulsed mushrooms? Hope so, because I can’t wait to try this out!! 🙂 Thanks so much
Thanks Kat, hope you give this a try! I used 8 ounces since that is the most common size of mushroom package in the supermarket for white or baby bella mushrooms. But if you have some in bulk, most equivalent charts suggest 8 ounces is equal to 3 cups sliced or 2 and 1/2 cups roughly chopped. Hope that helps, Kat! 🙂