Delicious Vegan Salisbury Steaks
Vegan Salisbury Steaks 😋 Juicy plant-based steaks are seared and then simmered in the most flavorful onion and mushroom gravy!
You can find the details below or my blog.
Vegan Salisbury Steaks
* 12 oz vegan ground beef, (340g)
* 1/3 cup bread crumbs such as panko, or crushed crackers, (20g)
* 1 tbsp ketchup, or tomato paste
* 1 tsp vegan worcestershire sauce
* 1/2 tsp onion powder & garlic powder
* 1 tbsp olive oil for the skillet
Gravy
* 1 small sweet onion, sliced
* 8 oz cremini mushrooms, thin sliced, (227g)
* 2 cloves garlic, minced
* 1/2 tsp dried thyme & rosemary
* 1/4 tsp salt & pepper
* 2 tbsp vegan butter
* 2 tbsp flour
* 2 cups water, (473ml)
* 1 tbsp ketchup
* 1/2 tbsp no-beef bouillon, or vegetable
* 1 tsp vegan worcestershire sauce
* 1 tsp dijon mustard
1️⃣ Make the steaks by adding the vegan beef, bread crumbs, ketchup, worcestershire, onion powder, and garlic powder to a large bowl. Stir this together.
2️⃣ Heat a large skillet to medium-high. Roll the mixture into 4 balls and then flatten them into patties. Coat the skillet with the olive oil and then add the patties. Let them brown on each side for 2-3 minutes and then set them aside.
3️⃣ Add the onions to the pan and sauté them for 3 minutes or until they start to soften. Next, add the mushrooms and continue to stir as they cook for 5 minutes. Then, add the garlic and seasoning (thyme, rosemary, salt, and pepper) to the pan. Stir as they cook until fragrant for another minute.
4️⃣ Stir in the vegan butter. Once it has melted, add the flour and stir to coat the vegetables. Add a small amout of the water to deglaze the pan by scraping at any bits that are stuck to the bottom.
5️⃣ Pour in the rest of the water, ketchup, bouillon, worcestershire, and dijon mustard to the skillet. Stir them together. Bring this to a boil and then lower the heat to medium-low. Let this cook and thicken for 5 minutes.
6️⃣ Place the salisbury steaks into the pan and let everything cook for 10 minutes. Occasionally, ladle gravy over the patties as they heat through.
Making vegan Salisbury steaks at home can be a rewarding cooking experience, especially when you get to enjoy a comforting, hearty dish without any animal products. What I find amazing about this recipe is how the combination of cremini mushrooms and sweet onions in the gravy adds a depth of umami flavor, making the vegan patties taste incredibly satisfying. When preparing the vegan ground beef mixture, I like to slightly overmix to ensure the patties hold together well, as plant-based grounds sometimes need a bit more binding, which the bread crumbs and ketchup help with wonderfully. Also, browning the patties properly before simmering them in the gravy seals in the flavors and gives them a beautiful texture. One tip I'd suggest is to use vegan Worcestershire sauce carefully, as some brands vary in intensity. It really boosts the savory notes, especially when combined with the no-beef bouillon and Dijon mustard in the gravy. For those who want to elevate the dish, adding fresh herbs like parsley right before serving can brighten up the plate. This meal pairs great with mashed potatoes or creamy polenta, which soak up the luscious mushroom gravy perfectly. This recipe is an excellent option for anyone wanting a nostalgic comfort food without compromising vegan principles. Plus, it's simple enough for weeknight dinners but special enough to serve at gatherings or Easter celebrations. The versatility, richness, and ease truly make it a staple for plant-based cooking enthusiasts.
I know it’s plant based but store bought or made in house??