Well hello there, we’re going in with a recipe that is a tiny bit time consuming, but even more delicious. We’re going in with vegan Salisbury steak. There’s no need for a long introduction, y’all know what this is and it’s why you’re here, so let’s do this.
I always start by getting out everything I’m going to need, so that’s my first step here, getting out all ingredients.
Then I’m going to chop up my onions and get my garlic cloves peeled and ready to press. (If you don’t have one of those garlic peelers that all you gotta do is press and roll, oh my god, get one. They’re amazing)
I used a flax egg, so I got that ready to go so it could gel up.
Basically, you’re just going to add all of the dry ingredients of the steak together in a bowl and mix it up.
Then add in all of the wet ingredients of the steak and mix it up really well.
Heat your cooking oil in a pan over medium heat and form the mixture into the steaks, carefully laying them in the heated oil.
After a few minutes (I probably cooked them about 8 on the first side and 5 or 6 on the other), flip them over and let the other side cook. After they’ve cooked up on both sides, remove them completely from the pan and sit them aside.
Do not clean the pan, use the same one you just cooked the Salisbury steak in to make your gravy. Start by melting your butter, then toss in the onions and let them cook for a bit before adding your mushrooms. After those are pretty well cooked (onions should be slightly translucent, at least), add in your garlic. You’ll only want to cook it for a few more minutes (about three) so your garlic doesn’t burn.
Slowly incorporate about half of your broth, then sift in your flour and the rest of the onion soup powder mix. Add the remainder of the broth and continue to cook on medium heat until the gravy begins to thicken.
Add the steaks back into the pan with the gravy and turn the heat down a bit lower, and cook for about 15 minutes, occasionally carefully scraping the bottom of the pan so things don’t stick/burn.
Pairs well with mashed potatoes or rice, but is also great on its own.
|Vegan Salisbury Steak (4 steaks)|
|For the Steak |
*1/4 cup panko
*1 tsp salt
*1 tsp pepper
*1/2 tsp oregano or Italian seasoning
*1/2 packet of dry onion soup mix
*1 vegan egg (I used a flax egg)
*2 tsp Worcestershire sauce
*2 Tbsp milk (I used oat)
*1 lb meat replacement grounds (I used Beyond)
*1 to 2 Tbsp cooking oil for the pan, not in the mixture (I used vegetable)
*1 or 2 Tbsp butter (personal preference, I use 2)
*1/4 to 1/2 onion, chopped (personal preference, I use 1/2)
*10 oz of sliced mushrooms, can use frozen
*2 to 4 cloves garlic, crushed (personal preference, I use 4)
*2 Tbsp flour
*1/2 packet dry onion soup mix
*1 1/2 cups broth of choice (I used not beef broth)
*Salt and pepper to taste
Chop onions, mushrooms and prepare garlic (or chop, if preferred). Get flax egg ready, set aside.
Add all dry ingredients in a bowl for steak, mix well. Add in wet ingredients, mix all together well.
Heat 1 to 2 Tbsp of cooking oil in a pan on medium heat, form steaks and carefully lay them into pan. Cook about 8 minutes, then flip and cook other side (check at about 5 minutes, second side will usually cook faster).
Remove steaks from pan and sit aside.
In the same pan without cleaning, add in vegan butter and melt it down, then add in onions. After a few minutes, add in mushrooms and cook until onions start to turn translucent. At that point, add in the garlic.
Cook for a few minutes (about 3) so not to burn the garlic, then add half of broth.
Sift in flour and the remainder of the dry onion soup mix, then add the remainder of broth. Stir and let gravy start to thicken (about 3 to 5 minutes), then add steaks back into the pan.
Cook 15 to 20 minutes, occasionally carefully scraping along the bottom of the pan so nothing sticks/burns.
So there you have it! Not super complicated, but slightly time consuming. Some people like to add chopped green and red peppers into their steak mixture, this is a tasty addition. Basically, you can add in whatever you so choose that vibes with your taste buds.