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.
- 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)
- 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.
- Add the almond flour and (optional) salt. Add any herbs or spices, if using. Stir until completely combined.
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.
- Category: Plant-Based Meat
- Method: Food Processor
- Serving Size: 3.25 oz (1/4 of recipe)
- Calories: 212
- Sugar: 2.4 g
- Sodium: 2.3 mg
- Fat: 17.7 g
- Saturated Fat: 1.3 g
- Carbohydrates: 9.3 g
- Fiber: 4.4 g
- Protein: 9.3 g
- Cholesterol: 0 mg
Keywords: plant-based meat, vegan meat, 2 ingredients, meat alternative, almond flour, high protein, plant protein, mushrooms