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
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.
Virginia Williams
Where do you buy vegan ground beef
thiswifecooks
Ground beef substitutes are available in most large chain supermarkets and a few of the smaller ones. Usually, they are found in the refrigerated vegan/vegetarian/health food sections.
Laurie
Very good! I used chai seeds as the egg substitute because that’s what i had on hand.
thiswifecooks
Thank you! I’m glad to hear the chai seeds worked well as an egg sub.
Amy
Where are the quantities for your ingredients?
thiswifecooks
Quantities are listed on the printable recipe card at the end of the post.
Jennifer Crain
My husband and I loved, loved, loved this recipe!! I followed the instructions to the T, came out perfect. Exactly what I have been craving! Thank you for sharing!!
thiswifecooks
You just made my day! Thank you so much, Jennifer! 🙂
Jennifer
Ok so I didn’t read the instructions very carefully and bought beyond meat beef crumbles instead of the pound of beyond meat ground beef. So it didn’t stick together at first. So I thawed the crumbles and put half of them in a food processor. Added extra egg substitute (used ground flax seed with water because that’s what I had) and it held together well after that. Leaving half of the crumbles whole still gave it a good texture like a beef patty. Next time I will use the beyond meat ground beef and see how it turns out. But it was pretty good despite the lack of attention paid to the ingredients list. I also used better than boullion vegetable broth (because that’s what I had) and added liquid smoke, Worcestershire shore and soy sauce to give it that beef broth effect. It worked out well. I’m glad I salvaged this because I was a little upset with myself for making such an obvious mistake. 🙂
thiswifecooks
This is awesome! I love how you adapted to the ingredients you had on hand! 🙂