Big Batch Vegetarian Ground Beef

A double batch of homemade vegetarian ground meat substitute made with mushrooms and walnuts. Store in the freezer to have vegetarian ground beef on hand at all times!

Course Main Dish

Cuisine American

Keyword vegetarian ground beef, vegetarian ground meat, vegetarian meat substitute

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 215kcal

Author Lindsay Moe

Ingredients

1 tablespoon olive oil
1 large onion finely chopped
16 ounces cremini mushrooms roughly chopped
8 ounces shiitake mushrooms roughly chopped
6 cloves garlic minced or pressed
1 ½ cups walnuts
2 cups panko breadcrumbs
2 large eggs whisked
4 teaspoons vegan worcestershire sauce
2 teaspoons onion powder
1 ½ teaspoons coarse kosher salt
½ teaspoon freshly ground black pepper

Instructions

Preheat the oven to 375ºF. Line a large baking sheet with parchment paper. Set aside.
Heat olive oil in a large skillet over medium heat.
Add the onion and both mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and most of the liquid has cooked off, 7-9 minutes.
Add the garlic and cook, stirring, for 1 minute.
Set the vegetables aside to cool for a few minutes.
Add the walnuts to the bowl of a food processor and pulse until they are the texture of a fine crumb.
Add the cooked vegetables to the food processor and let it run just until everything is very finely chopped.
In a large mixing bowl, add the walnut mixture along with the breadcrumbs, eggs, worcestershire sauce, onion powder, salt, and pepper. Mix thoroughly with a rubber scraper or big spoon until everything is incorporated.
Spread the mixture on the prepared baking sheet in an even layer.
Bake for 15 minutes, then remove from the oven and stir the mixture, flipping it over and breaking it up into smaller pieces. Spread it out evenly once again and return to the oven for another 15 minutes.

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