The Edgy Veg

Vegan Minced Meat Recipe

I’m going to show you how to make vegan minced meat in under 15 minutes! This vegan meat replacement is packed with protein and flavour, but completely plant-based! Using a delicious combination of seasonings, as well as using both walnuts and mushrooms for texture, you can get an amazing vegan minced beef alternative to use in recipes for a nutrient-rich and delicious meal!

If you’re looking for a homemade minced meat recipe that’s vegan, you’re going to love this one! This recipe is also gluten-free!

Related Recipe: Walnut Pasta Sauce

Vegan Ground BeefVegan Minced Meat

This recipe is an updated version of my previous take on vegan ground beef from a few years ago. Through some different attempts, I’ve found that incorporating mushrooms in this recipe really adds a great texture to the final product! I love the way the mushrooms and walnuts in combination make the texture, as well as soak up all of the flavours from the seasoning mix!

I am amazed by the potential of walnuts in vegan cooking and I feel like they are not often the first choice for many vegans. Cashews are amazing in their own ways but can be expensive and walnuts can be not only useful in this recipe, but also in my Walnut Pasta Sauce. Their possibilities are so amazing!

If you’re looking for ways to use this vegan minced meat, you can try it in my High Protein Taco Salad Meal Prep, Vegan Beef Wellington, chilli, tacos, nachos or anything else that would use ground beef or veggie ground round.

Related Post: Easy Vegan Recipes Under 10 Ingredients



5.0 from 11 reviews
Vegan Minced Meat
Prep time
Cook time
Total time
I'm going to show you how to make vegan minced meat in under 15 minutes! This vegan meat replacement is packed with protein and flavour.
Recipe type: Main
Cuisine: Vegan
Serves: 4 servings
  1. Add mushrooms to a food processor and pulse until finely chopped.
  2. Heat 2 tbsp olive oil in a large pan over medium heat and cook mushrooms for 6-8 mins, stirring. They should begin to release their liquid and begin to brown.
  3. In the food processor, add walnuts and pulse a few times to break the nuts into smaller pieces.
  4. Add 1 tbsp olive oil, cumin, coriander, tamari or soy sauce, salt, pepper, paprika, garlic powder, onion powder, and chili powder; and pulse until mixed. You want the consistency to be that of ground beef.
  5. Add the seasoned walnut mixture to the mushrooms and cook for another couple of minutes until combined, and heated. Season to taste with salt and pepper.
  6. Use in tacos, burritos, or anywhere you love to use taco meat!
Are walnuts too expensive? Try using sunflower seeds!
Don't have a ton of seasonings at home? No problem! Try using a taco seasoning packet!
Nutrition Information
Serving size: 1 serving Calories: 310 Fat: 29.5g Carbohydrates: 4g Sugar: 3g Fiber: 3.15g Protein: 8.5g

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

Looking For More Plant-Based Vegan Meat Recipes?

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

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  • You really have an outstanding palate. This recipe was so easy and fast. Made my own tortillas which are so simple, sweet potato and flour. I don’t find the walnuts to be too expensive, I started buying them by the pound direct from the farmer/producer. The price is fair and the quality is just so superior to what you can find in the grocery store plus its not old product shipped from from a far away country AND it supports a farmer….so bring on the walnut/almond/pepita/pecan recipes!

    • EdgyVeg says:

      Thanks for such kind words Tracy! I love that you’re buying your walnuts direct from the farmer!

  • Clara Franco says:

    Very good!! This will be a regular for me!! Thank you for this
    Awesome recipe!!

  • Thank you for creating this and even more for sharing. I can’t wait to try it!

  • Trell s says:

    Yum Yum Yum, will make this everytime. Never thought it would be this goood!!! Thank you!!! And oh so simple!!!

  • I never leave comments, but I just have to say, this hit the spot! Thank you. AND ALL MY KIDS ATE IT!!! Since making the switch to whole foods, plant based this year, it has been difficult finding food that they all like. It was delicious and I didn’t even soak the walnuts long enough haha. It was very yummy, and we will definitely be making it again.

  • Gordon Blue says:

    I loved it. I added 50/50 real ground beef to really give it a true beef flavor.

  • Danielle Lafrenais says:

    Any chance you can provide a weight for the walnuts. I have pieces and halves. I realise it isn’t a cake but a weight like that provided for the mushrooms would make for accuracy. Thank you

  • Charron says:

    How long did you soak the walnuts for?

  • Rebecca says:

    Today I will make this for the second time, only it will be a triple batch! The first time I tasted it, I realized that this is SO much better than the alternatives from the grocery store; I used it in a vegan lasagna and some tacos. I omitted the stronger spices for the initial cook, then added them as needed for whatever dish I was making (cumin and chilis for tacos, oregano and basil for Italian dishes, etc.). Today I will refreeze it in small containers so weeknight meals will be a breeze. Thanks for coming up with such a fabulous recipe.

  • Rebecca says:

    Hey, can I make a big batch of this (mushroom hunter here) and then freeze it? It would be SO handy to have in there.

  • Vanessa says:

    Hello! I’m trying to make this recipe but don’t have walnuts at home. Can I substitute with pecans?

    • EdgyVeg says:

      I haven’t tried that! Pecans are a bit sweeter so it may change the flavour

  • I’ve made this before using TVP instead of walnuts and it was delicious! This is a great way for me to get mushrooms into my diet, as I am not the biggest fan of them. The seasoned mixture doesn’t taste like mushrooms at all! I’ve used it in pasta sauce and chili, and worked great in both recipes.


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