This is by far the most delicious and easy ground beef substitute I have ever made.

When navigating through my grandmothers recipe book a while ago I have stumbled upon an old weekday classic that is her simple (but yet superb) recipe for mince meat. And I have decided I wanted to replicate it in vegan style and more so, uber simple. And that's what I have come with:
Alright, the first and ingredient we are going to cover here is the good old vital wheat gluten flour. This is a perfect meat replacer and an ace in the kitchen when it comes to relocating meats and its textures. It is supposed to glue the ingredients together. And so it does, and the vital wheat gluten flour gives the dish a neat meat like sensation and taste to it, which along with the umami taste and meatiness from the shiitake mushrooms, turns this meat substitute into a very realistic meat representation. And very versatile! Brilliant!
And, the second main ingredient is believe it or not - dried shiitake mushrooms, the asian ones. They are remarkably similar to meat, both in texture and taste, not to mention the umami ness and complexity of sub-flavors. The combination of both now is what makes this dish so unique and of course, so simple!

Enough chitchat! Here is the recipe!

• 4 cups of REHYDRATED Asian shiitake mushrooms (about 160g/ 5.64oz)
• 4 TBSP vital wheat gluten flour
• 1 TBSP soy sauce or tamari (optional)


  • 1.
    Rehydrate the dried shiitake in cold water for 2 to 4 hours or gently simmer them for 10 minutes or until very soft
  • 2.
    Cut the rehydrated shiitake in halves or thirds to help to pulse them
  • 3.
    Gently pulse them in the food processor, careful not to mash them
  • 4.
    Add 4 tablespoons of vital gluten wheat flour
  • 5.
    Add the tamari or soy sauce (or water)
  • Print