Vegan Salisbury Steak with Mushroom Gravy

Vegan Salisbury Steak with Mushroom Gravy 

This is seriously good stuff!

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!

Ingredients for Vegan Salisbury Steak:

• vegan egg substitute – I used VeganEgg brand
• vegan ground beef substitute – my current favorite brands are Impossible and Beyond Meat
• seasoned bread crumbs
• unsweetened almond milk
• dry onion soup mix
• vegan Worcestershire sauce – I use Wizard brand
• ground black pepper
• vegan butter
• cremini mushrooms
• garlic
• yellow onion
• vegan beef-style broth – recommend Better Than Bouillon No-Beef Base

How to make Vegan Salisbury Steak:

Cheers!

For more comfort food recipes, try these:

Whole Grain Mustard Mashed Potatoes – Simple and savory.  A perfect addition to the Oktoberfest menu!

Whole Grain Mustard Mashed Potatoes

Creamy Vegan Mac & Cheese – Only five ingredients and ready in under 30 minutes!

Creamy Vegan Mac & Cheese

Vegan Chili Mac Casserole – The classic chili mac made with all plant-based ingredients.

Vegan Chili Mac Casserole

Vegan Salisbury Steak with Mushroom Gravy

Simple and satisfying, old school stick to your ribs comfort food. This one is sure to become a family favorite!

5 from 1 vote

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Author: Holly

Ingredients

• For the patties:
• 1 tablespoon VeganEgg + 1/4 cup cold water
• 1 pound vegan ground beef substitute
• 1/2 cup seasoned bread crumbs
• 2 tablespoons unsweetened almond milk
• 1/2 package dry onion soup mix
• 2 teaspoons vegan 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-style 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 a large mixing bowl, add vegan ground beef substitute, 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.
• Make the sauce:
• Place the same skillet used for cooking the patties over medium-high heat then add butter. When butter is melted, add mushrooms and onions. Sauté 3-5 minutes, until tender. Add garlic and saute 1 minute more.
• Stir in flour and remaining 1/2 package onion soup mix. Gradually add vegan beef-style broth, stirring continuously. Reduce heat to medium and simmer, continuing to stir until thickened, about 3 minutes. Season to taste with salt and pepper,
• Put it all together:
• Add patties back into the skillet with the gravy. Reduce heat to low and simmer 25-30 minutes. Serve hot.

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