Vegetarian Easy Salisbury Steak

Total time40 min

Prep time15 min

Cook time25 min

Tender, well-seasoned patties come together with breadcrumbs, egg, Dijon mustard, garlic powder, and onion powder for a savory bite in every forkful. A hot skillet sears them to a deep, golden-brown crust before they rest while the real magic happens: butter-softened onions and cremini mushrooms cook down until golden and richly caramelized. Garlic gets stirred in for fragrance, then a dusting of flour and a good simmer build a glossy, velvety gravy finished with a touch of tomato paste for depth. The patties nestle back into that gravy to soak up all that flavor as everything simmers together into a cozy, comforting skillet dinner. A scatter of fresh parsley brightens the whole dish right before serving. It's a satisfying, home-style meal that fits neatly into a vegetarian kitchen without skipping a beat on flavor.

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Ingredients

4 servings

For the patties

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
⅓ cup plain breadcrumbs
1 large egg
1 tbsp worcestershire sauce
1 tsp dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp vegetable oil

For the gravy

2 tbsp unsalted butter
8 oz cremini mushrooms, thinly sliced
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 ½ cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tbsp worcestershire sauce
1 tsp tomato paste
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork. Divide into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
2
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and sear undisturbed for 3–4 minutes per side, until deeply browned on both sides and the internal temperature reaches 160°F (71°C) on an instant-read thermometer. Transfer the patties to a plate and set aside.

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