Vegan Salisbury Steak with Mushroom Gravy ~
The retro TV dinner classic made with all plant-based ingredients.
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:
You will need:
- vegan egg substitute – I like VeganEgg or Bob’s Red Mill for this recipe
- vegan ground beef – My current favorite brands are Impossible and Beyond Meat
- seasoned bread crumbs
- mild-flavored plant milk, such as oat or unsweetened almond
- dry onion soup mix
- vegan Worcestershire sauce – I use Wizard brand
- ground black pepper
- vegan butter
- cremini mushrooms
- yellow onion
- vegan beef-style broth – Better Than Bouillon’s No-Beef Base is a good one.
How to Make Vegan Salisbury Steak:
More Comfort Food Classic Recipes You’ll Love!
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 made with all plant-based ingredients.
Vegan Salisbury Steak with Mushroom Gravy
- For the patties:
- 1 vegan egg replacer equivalent of 1 egg
- 1 pound vegan ground beef
- 1/2 cup seasoned bread crumbs
- 2 tablespoons mild-flavored plant milk such as oat or unsweetened almond
- 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 cremini mushrooms de-stemmed and thinly 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
- Prepare vegan egg replacer:
- Prepare the egg replacer according to package directions. Set aside.
- Make the patties:
- Into a 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.
- 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.
Join My Newsletter
Signup to get all my latest recipes delivered right to your inbox every week!
Where do you buy vegan ground beef
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.
Very good! I used chai seeds as the egg substitute because that’s what i had on hand.
Thank you! I’m glad to hear the chai seeds worked well as an egg sub.
Where are the quantities for your ingredients?
Quantities are listed on the printable recipe card at the end of the post.
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!!
You just made my day! Thank you so much, 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. 🙂
This is awesome! I love how you adapted to the ingredients you had on hand! 🙂
I made this the other night for my family and it was soooo good! I made this recipe due to food sensitivities so I used real beef broth and a flax egg and it still turned out great. This is such a forgiving and delicious recipe. I can’t wait to make it again! 10/10
Awesome! I’m so glad you enjoyed it! 🙂
This was amazing! I followed the recipe exactly as is and it was so delicious. Will definitely be making again!
Awesome! We love it, too. Thank you so much! 🙂
delicious recipe. I did not have dry onion soup mix, so I used French Mushroom sauce. I was delicious! Took my kids back to the days they were getting hot lunch at school!!! Thank you!
Yes! I love the old-school vibe of this dish! French Mushroom sauce sounds good! 🙂
This is one of the best things I have had in a long time! I made the recipe almost exactly – my only change was that I used 1.5 flax eggs. I didn’t know how much I’d need so I made 2 and just added what was needed to get the right texture. I love that you use normal ingredients and therefore, there’s nothing to dislike in the final dish! Thank you – this is now being added into the dinner rotation!
Thank you, Sammi! I’m so glad you love the dish as much as we do! 🙂
Hi Holly! Commenting to say that this is The 🤌🏼 Salisbury Steak recipe. I did use milk and egg because the partner is vegetarian and she prefers that.
I’m an omnivore, but the cook for our little family, and this recipe KNOCKS it out of the park. One of our go to comfort foods on a cold or long day that is so savory, satisfying, and sticks to your bones. It always makes us smile before we dig in. Thank you for sharing this recipe. 5/5
Making it again tonight
Fantastic! Thank you so much! I’m glad you’re able to make the recipe work for your family! 😊
Absolutely delicious and so easy to make
Hi Kia ~ I’m so glad you enjoyed the Salisbury steak! Thanks for the feedback!
This was incredible. We loved it.
Hi Ginger ~ Thanks for the update!
Cannot be Vegan if you use Lipton Dry Onion soup, contains beef bullion granules
Hi Shannon ~ Nowhere in this post is the Lipton brand mentioned but just to double-check your comment, I looked up the brand again and recommend you do too. Lipton Onion Soup mix does not contain any animal products.
Oh my goodness, this was delicious! I used a combination of dehydrated beef crumbles (rehydrated per package directions) and 2 defrosted vegan burgers. It worked great! This will be in our regular rotation for sure. It makes a perfect Sunday supper.
I love it! Thanks so much for your feedback, JC!