Vegan Mushroom Ground Beef Substitute

Take your time when pulsing the mushrooms. The texture is key and if you over process they’ll turn into mush! Pulse a couple times, check the piece sizes and repeat.

Vegan Ground “Beef” (mushrooms)

Prep Time15 mins
Cook Time4 mins
Total Time19 mins
Course: Dinner
Cuisine: American
Servings: 1 lb
Calories: 382kcal


  • 1 lb cremini mushrooms sliced
  • 1 tbsp soy sauce
  • 1 tsp balsamic vinegar
  • 1/2 tsp italian seasoning
  • 1/4 tsp cumin
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1-2 tsp corn starch
  • 2 tbsp olive oil


  • Place the mushrooms in a food processor in small batches, the mushrooms should just barely cover the blades. Pulse 2-4 times at about 1/2 second intervals to create pieces that average 1/4 – 1/2″ wide. Remove the mushrooms to a separate mixing bowl, sift out any extra large pieces and return them to the processor. Repeat with more batches until all the mushrooms have been processed
  • Combine all the dry spices in one bowl and the soy sauce and vinegar in another
  • Heat the olive oil in a large pan on medium-high until shimmering. Add the mushrooms, season with the spices and the soy sauce, the stir fry for 3-4 minutes, stirring constantly
  • Drain the mushrooms in a fine sieve, return to the pan and sprinkle with the corn starch, then stir to fully coat


Calories: 382kcal | Carbohydrates: 24g | Protein: 16g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 930mg | Potassium: 1521mg | Fiber: 5g | Sugar: 9g