Vegan Salisbury Steak with Mushroom Gravy
I had a craving for simple and satisfying, old school stick to your ribs comfort food and this dinner of vegan Salisbury steak, mashed potatoes and peas was exactly what I was looking for. The first bite took me right back to the nostalgia of my childhood of eating TV dinners, and watching The Brady Bunch in our wood paneled living room.
These juicy salisbury steaks covered in rich mushroom gravy have all the same make-you-want-to-lick-the-plate classic homestyle goodness you expect but without the heavy meat and dairy ingredients many of us grew up with.
The key to achieving the perfect throwback experience is using a good quality ground beef substitute and broth. In my opinion, Beyond Meat and Impossible Foods make the best ground products on the market right now and I have used both with this recipe. For the broth, I like Better Than Bouillon’s No-Beef Base.
Serve alongside mashed potatoes and peas for the full classic effect.
This one is sure to become a family favorite!
Cheers!
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For more comfort food recipes, try these:
Whole Grain Mustard Mashed Potatoes – Simple and savory. A perfect addition to the Oktoberfest menu!
Creamy Vegan Mac & Cheese – Only five ingredients and ready in under 30 minutes!
Vegan Chili Mac Casserole – The classic chili mac upgraded with all plant-based ingredients.
Vegan Salisbury Steak with Mushroom Gravy
Ingredients
- For the patties:
- 1 tablespoon VeganEgg + 1/4 cup cold water
- 1 pound vegan ground beef
- 1/2 cup seasoned bread crumbs
- 2 tablespoons unsweetened almond milk
- 1/2 package dry onion soup mix
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground black pepper
- For the gravy:
- 3 tablespoons vegan butter
- 8- ounce package fresh cremini mushrooms thin sliced
- 1 clove garlic minced
- 1/2 cup yellow onion thin sliced
- 3 tablespoons all-purpose flour
- 1/2 package dry onion soup mix
- 2 1/2 cups vegan beef broth
- sea salt to taste
- ground black pepper to taste
Instructions
- Prepare vegan egg replacer:
- Into a small mixing bowl, add egg replacement powder and 1/4 cup cold water. Whisk until well blended then set aside.
- Make the patties:
- Into t large mixing bowl, add vegan ground beef, bread crumbs, egg replacer mixture, milk, and 1/2 package onion soup mix, Worcestershire sauce, and black pepper. Use your hands to mix well, until all ingredients are fully incorporated, then form into 5 patties.
- Heat a large skillet over medium heat. Add patties and cook until browned, 3-5 minutes on each side. Remove patties from skillet and set aside.
- Place the same skillet used for cooking the patties over medium high heat then add butter. When butter is melted, add mushrooms and onions. Sautés 3-5 minutes, until tender. Add garlic and sauce 1 minute more.
- Stir in flour and remaining 1/2 package onion soup mix. Gradually add vegan beef broth, stirring continuously. Reduce heat to medium and simmer, continuing to stir until thickened, about 3 minutes. Season to taste with salt and pepper,
- Add patties back into the skillet with the gravy. Reduce heat to low and simmer 25-30 minutes. Serve hot.
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