Dinner, Food, Thanksgiving, Vegan / October 14, 2017

Vegan Salisbury Steak

Salisbury steak has been a favorite of mine since childhood. When it starts to get cold outside I start craving my life long hearty favorites. Que this Vegan Salisbury Steak, I got the idea while I was eating out at a restaurant. After seeing they offered salisbury steak and potatoes as a dish I thought it would only be right to make a vegan version. I mean it’s around the holidays and this would be a perfect main dish for a vegan thanksgiving.

The main ingredient to this dish is the green lentils. Green lentils are one of my favorite ways to not only get protein but also create “meat”. Here the lentils are in a way mimicking the ground beef in this recipe. Also for some texture I added bread crumbs and mushrooms. Mushrooms give off a great umami/meaty flavor to these patties, I’m pretty sure these patties could fool a meat eater.

vegan salisbury steak

A rich brown gravy is KEY when it comes to Salisbury steak. I like to use the left over brown bits from the patties along with some red wine to create a rich flavorful sauce for the patties to finish cooking in. (This is a HUGE upgrade from the brown gravy packets my dad used to make this while I was growing up.)

vegan salisbury steak

I served the vegan salisbury steak with my creamy vegan garlic mashed potatoes recipe. (THE PERFECT SIDE-DISH) and some sautéed zucchini. Such a simple, yet hearty and filling dinner; totally perfect for the cold weather.

vegan salisbury steak

As I said before you can make this for a dinner party, a holiday party, or just for a hearty weeknight meal for the familia. We hope that you enjoy this recipe as much as we did and if you do please let us know! We appreciate all your feedback, comments, and photos you share with us. Until next time my friends, Happy Cooking!

Print Recipe
Vegan Salisbury Steak
A delicious and healthier alternative to traditional Salisbury steak. Packed with plant protein and full of hearty flavor.
vegan salisbury steak
Course Main Dish
Prep Time 30 minutes
Cook Time 35 minutes
Servings
people
Ingredients
"STEAK PATTY"
MUSHROOM GRAVY
Course Main Dish
Prep Time 30 minutes
Cook Time 35 minutes
Servings
people
Ingredients
"STEAK PATTY"
MUSHROOM GRAVY
vegan salisbury steak
Instructions
Patties
  1. In a large pan over medium heat cook the onions, mushrooms, red bell pepper with 1/2 teaspoon of salt until the onions are translucent and the mushrooms have released most of their liquid. (About 5-7 minutes) Add in the minced garlic cloves, rosemary, and thyme, and cook for an additional minute.
  2. Transfer that mixture to a food processor along with the cooked lentils, bread crumbs, and other seasonings and spices for the patties. Pulse just until a dough like mixture forms, (DO NOT over process and make this mixture a puree)
  3. Once the dough is ready, divide it into (6) 3 ounce balls. Flatten them into patty shapes, and set to the side while you heat up a cast iron skillet.
  4. When the cast iron skillet is super hot drizzle about a tablespoon of oil and add your patties to the pan. Lower the heat to medium and cook for about 7 minutes per side or until the patties have a nice brown color on each side. Remove the patties from the pan and set to the side again as you make the gravy.
Gravy
  1. Add the oil, sliced mushrooms, and onions to the pan. Scraping up any brown bits left from the patties. Cook for about 5 minutes over medium heat until the onions are translucent. Add in the minced garlic clove and vegan bouillon, along with the soy sauce and Worcestershire sauce then cook for 2 more minutes.
  2. Add in the flour and coat the veggies thoroughly. Cook the flour for 3 minutes (just to cook the raw flour taste out). After 3 minutes add in the red wine and broth, mixing thoroughly with a fork or whisk to prevent flour clumps.
  3. Bring the gravy mixture to a boil and then add the thyme sprigs and patties into the gravy. Cover the pan, lower the heat to med-low and simmer the patties in the gravy for 10-15 minutes or until the gravy has thickened.
  4. Serve over creamy vegan garlic mashed potatoes with the lovely gravy and enjoy!
Recipe Notes

I have a great recipe for creamy vegan mashed potatoes HERE.

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6 Comments

  1. Sherree

    This looks amazing!!! I will be trying it this week and it just may be on our Thanksgiving menu as well. Thank you 🙂

    11 . Oct . 2017
    • Eva

      Thank you Sherree! I hope you guys enjoy this recipe 🙂

      11 . Oct . 2017
  2. Kimberly Coleman

    I am a meat eater looking to incorporate more non-meat sources into rotation. I ate this at a friends this weekend and O-M-G it was fab! I will be making this for sure (and I never liked original Salisbury steak!).

    11 . Feb . 2018
    • Eva

      Hello Kimberly!

      I’m so glad you enjoyed my version of salisbury steak! Thank you so much for your feedback, we hope you try out more of our meatless recipes. 🙂

      11 . Feb . 2018
  3. Nadine

    The flavor was delicious for both gravy and Salisbury steak. I need help though, the steak didn’t have a dough consistency and was quite mushy. I tried adding more panko but still didn’t work. Any ideas.

    19 . Feb . 2018
    • Eva

      Hi Nadine thanks so much for your feedback. When pulsing the lentils and other ingredients for the steaks in the food processor you have to be careful to only pulse/puree it a few times, or just for a few seconds. When making any meatless loafs or patties recipes that call a food processor I try to pulse my ingredients for only 15-30 seconds max (stopping to scrape in-between), that way it does not become complete mush. The finished product should be like a thick/chunky cookie dough consistency.

      I hope this helps you for next time 🙂

      20 . Feb . 2018

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