Vegan Meat Crumbles

PREP: 10 minutes (plus baking time) | YIELD: makes about 12 ounces


Adapted from The Vegan Meat Cookbook: Meatless Favorites, Made with Plants, by Miyoko Schinner

PREP: 10 minutes (plus baking time)

YIELD: makes about 12 ounces



  • Olive oil for oiling the sheet pan
  • 10 ounces King trumpet mushrooms
  • 1 cup Raw walnuts
  • 1 cup cooked Chickpeas, rinsed
  • ½ cup Rolled oats or steel-cut oats
  • 2 Tbsp. Soy sauce, tamari or Bragg Liquid Aminos
  • 1 Tbsp. Vegan beef base, such as Better Than Bouillon
  • 1 tsp. Garlic powder



  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a sheet pan with parchment paper or a thin coating of oil.
  3. Coarsely pulse the mushrooms in a food processor. Do not puree. Transfer to a large bowl and set aside.
  4. Add the walnuts to the food processor and finely pulse. Add to the bowl with the mushrooms.
  5. Add the chickpeas to the food processor and pulse until finely chopped. Do not puree. Add to the bowl of mushrooms and nuts.
  6. Coarsely pulse the oats in the same food processor and add to the same bowl.
  7. Stir in the soy sauce, vegan beef base and the garlic powder. Mix well to combine.
  8. Spread onto the prepared baking sheet and bake for 20 minutes.
  9. Remove from the oven and break up the mixture with a wooden spoon or fork.
  10. Bake for another 20 minutes, until chewy but not dry.
  11. Will keep for up to 5 days if refrigerated in an airtight container, or freezer for up to 3 months.