Almond Meat: Straightforward Mushroom & Almond Flour Ground Beef

Make savory almond meat with just mushrooms and almond flour! My straightforward vegan ground beef alternative takes five minutes to mix, then bakes into crumbles, meatballs, or burgers. It is gluten-free, grain-free, oil-free, and soy-free.

Introduction

My initial intention for this post was to create an straightforward plant-based meatball based around almond flour. However, with a little more testing, I realized I had something even more useful: a two-ingredient mixture that works for meatballs, burgers, and ground beef-style crumbles, too. One quick batch, several possibilities for dinner!

Fresh mushrooms supply the savory flavor, while almond flour adds richness and gives the mixture structure. No eggs, breadcrumbs, beans, or added oil are needed. I like a little salt, too, but you can adjust it to suit your taste and the dish you are making.

The mushrooms go into the food processor raw, so there is no preliminary sautéing. Once they are finely chopped, stir in the almond flour and your seasonings. That is all the preparation! Bake the mixture in whichever form you need, then tuck it into tacos, add meatballs to dinner, or serve a burger with your go-to toppings.

Why You’ll Love This Recipe

• Two main ingredients:Fresh mushrooms and almond flour make the base; salt and seasonings are optional.
• Five minutes of prep:A food processor handles the chopping, and the mixture comes together with a spoon.
• Three ways to cook it:Make crumbles, meatballs, or burgers with the same recipe.
• Vegan and gluten-free:Egg-free, dairy-free, grain-free, soy-free, and free of beans and other legumes, too.
• Oil-free richness:Almond flour supplies fat without added oil. Use parchment for the oil-free baking option.
• Protein and fiber:A quarter of the recipe provides 9.3 grams of protein and 4.4 grams of fiber.
• Low-carb, keto, and Paleo base:Choose optional seasonings and serving accompaniments to suit your needs.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Fresh mushrooms:Use the stems and caps. White button mushrooms and baby bellas are good choices. I used baby bellas for the photos, which give the mixture a darker color. Process the mushrooms until very finely chopped and beginning to pull together.
• Almond flour or almond meal:Both work. The almonds provide structure, flavor, and richness; ordinary grain or starch flours are not suitable replacements.
  • Salt, optional:I like a small amount, but you can use less or leave it out, especially if your seasoning blend already contains salt.
  • Herbs and spices, optional:Keep the base plain or season it for tacos, burgers, pasta, or another go-to meal.

How to Make Almond Meat

Note that the complete instructions are also in the recipe card below.

1. Process the mushrooms.Roughly chop larger mushrooms, then pulse them in a food processor until very finely chopped and beginning to pull together. Stop to scrape down the sides several times.
2. Mix the almond meat.Transfer the mushrooms to a medium bowl. Stir in the almond flour or almond meal, along with optional salt, herbs, and spices, until completely combined.
3. Choose your shape.Crumble the mixture onto a parchment-lined baking sheet, shape it into meatballs, or form burger patties. The recipe card includes the sizes and baking times for each option.
4. Bake until browned.Bake at 350°F (175°C). Crumbles take 20–25 minutes, meatballs 25–30 minutes, and burgers 23–28 minutes. Let meatballs and burgers rest on the sheet for one minute before lifting them with a spatula.

Taste and Texture

Mushrooms give the almond meat a savory, earthy flavor, and the almonds add richness. Baking browns and dries the mixture, turning the moist base into crumbles or shaped portions. The plain base leaves plenty of room for your go-to seasonings: taco spices for crumbles, herbs for meatballs, or garlic and onion for burgers.

Storage

• Refrigerator, uncooked:Use the mixture soon after making it. If needed, refrigerate it in an airtight container for about 2 hours before cooking.
• Refrigerator, cooked:Store cooked crumbles, meatballs, or burgers in an airtight container in the fridge for up to 2 days.
• Freezer:Freeze cooked almond meat in an airtight container for up to 3 months. I do not recommend freezing the uncooked mixture; the mushrooms release much of their liquid when thawed.

Serving Suggestions

Use baked almond meat crumbles in tacos, burritos, wraps, casseroles, or chili. They also work as a savory addition to pasta sauce or salad. Choose gluten-free tortillas or pasta if needed.

Serve the meatballs with sauce, or add them to a casserole. For burgers, pile on your go-to toppings and serve with a bun, a gluten-free roll, or a lettuce wrap.

Flavor Variations

Stir taco seasoning or BBQ seasoning into the mixture before baking. Adjust the optional salt if the blend already contains it.

Add garlic powder, onion powder, or both for a savory base that works with many dishes.

Use finely chopped parsley, cilantro, basil, or rosemary, or a dried herb blend such as Italian seasoning or herbes de Provence.

Try curry powder or garam masala, or choose smoked paprika, cumin, and chili powder. Add the seasonings before shaping or crumbling the mixture.

Tips for Success

• Chop the mushrooms finely.Keep pulsing and scraping until they begin to form a cohesive mixture.
• Line the baking sheet.Parchment helps prevent sticking and keeps the baking method oil-free.
• Follow the size cues.The baking times are for the meatball and burger sizes listed in the recipe card.
• Give shaped portions a brief rest.Leave meatballs and burgers on the sheet for one minute, then slide a spatula underneath to lift them.

Ingredient Substitutions

• Almond meal:Use it in place of almond flour. Both work in this recipe.
• Other nuts:Use 140 grams of another nut or seed flour or meal, including finely ground walnuts (walnut meat), pecans (pecan meat), or hazelnuts (hazelnut meat). I suggest weighing alternatives rather than measuring by volume.
• Sunflower seeds or pumpkin seeds: Replace the almond flour with an equal weight ofsunflower seed flourorpumpkin seed flour. A seed-based version offers an alternative when you need to avoid nuts; check your ingredients for cross-contact as needed.
• Mushroom varieties:White button mushrooms and baby bellas work well. Readers have also enjoyed combinations that include shiitakes.
• Flours to avoid:Chickpea, coconut, cassava, and wheat flour do not work in place of almond flour. Stick with a nut or seed flour or meal.

Frequently Asked Questions

My almond meat is a plant-based ground beef alternative made from finely chopped fresh mushrooms and almond flour or almond meal. You can bake it as crumbles, meatballs, or burgers.

No. Process the mushrooms raw, then combine them with the almond flour. Cook the completed mixture using one of the methods in the recipe card.

Yes. Finely ground nuts or seeds work, and a slightly irregular meal gives the mixture texture. Use 140 grams to replace the almond flour; the volume can vary with the ingredient and grind.

Yes. I suggest a well-seasoned cast iron or nonstick skillet to help prevent sticking. You may need a little oil or a spritz of cooking spray. For an oil-free option with specific cooking times, use the parchment-lined oven method.

The mixture takes about five minutes to prepare. Baking adds 20–30 minutes, depending on whether you make crumbles, burgers, or meatballs.