Vegan Mushroom Meat (Asian-Inspired)

Why Black Oyster Mushrooms?

Oyster mushroom varieties — especially black oyster mushrooms — have a naturally meaty texture and umami flavor. When pulsed correctly and cooked down, they resemble ground chicken or minced meat beautifully.

Paired with walnuts, you get:

• A hearty texture
• Healthy fats
• Added protein
• Incredible depth of flavor
  

Tips for Perfect Texture

• Pulse mushrooms in batches.
• Do not over-process.
• Let ALL the water evaporate before adding sauces.
• Allow some browning — that’s where flavor develops.
• Trust the process. It will look wet at first. Then magic happens.

How to Use This Mushroom Meat

This vegan mushroom meat is incredibly versatile. Try it in:

• Lettuce wraps
• Stir-fry bowls
• Rice bowls
• Tacos
• Stuffed peppers
• Spring rolls
• Over quinoa or brown rice
• It also stores beautifully in the fridge for 3–4 days.

Is Mushroom Meat Healthy?

Absolutely.  This version is:

• Oil-free (optional)
• Gluten-free
• Dairy-free
• Whole-food plant-based
• Rich in fiber
• Balanced with healthy fats

Unlike processed vegan meats, this recipe contains real, recognizable ingredients with natural nutrients intact.

Where the Nutrition Comes From

• Walnuts provide healthy omega fats and protein.
• Black oyster mushrooms provide fiber, antioxidants, and plant protein.
• Garlic and ginger offer anti-inflammatory compounds.

Vegan Mushroom Meat (Asian-Inspired)

Prep time: 10 min Cook time: 20 min Total time: 30 min Serves: 5 to 10 approximately 

Ingredients

• 440 grams black oyster mushrooms
• 1 cup raw walnuts
• 5 garlic cloves
• 3–4 inches fresh ginger, grated
• 2 tablespoons coconut aminos
• 1 tablespoon gluten-free vegan Worcestershire sauce
• Juice of ½ lemon
• 1 teaspoon all-purpose seasoning
• 1 teaspoon onion powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt (or less, to taste)
• 1 tbsp oil for cooking optional (this recipe works beautifully without it if you are using non stick pan).
  

Directions

1: Pulse the Walnuts.  Add walnuts to a food processor first. Pulse until crumbly — not flour. You want texture.  Remove and set aside if needed.

2: Process the Mushrooms (In Batches!).  Roughly chop the mushrooms.  Add them to the food processor in small batches. Pulse only about 3–4 times per batch.

Important:
You want chunkier pieces. If you over-blend, they’ll become too fine and cook down too much. Think minced chicken texture — not paste.

3: Combine & Cook.  In a large pan over medium-high heat:  Add the pulsed mushrooms and walnuts (no oil needed if using non stick pan).  Cook until:

The mushrooms release their water

• The liquid evaporates completely
• The mixture begins to brown and crisp
• This takes about 10 -20 minutes.

 4: Add Flavor.  Once most of the moisture has cooked off:  Add: Coconut aminos, worcestershire sauce, lemon juice, all spices.  Stir and cook for another 2–3 minutes until everything is absorbed and slightly caramelized.  Taste and adjust salt if needed.  I drizzled sriracha sauce over the rice, broccoli and mushroom meat.  It stores beautifully in the fridge for 3–4 days.

Nutrition Facts (Per ½ Cup Serving)

This recipe makes approximately 5 cups total.
That equals about 10 servings (½ cup each).

• Per ½ cup serving (approximate):
• Calories: ~155 kcal
• Fat: 11 g
• Protein: 6 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: ~240 mg (will vary based on sauces used)