Vegetarian Salisbury Steak with Mushroom Gravy

Total time45 min

Prep time15 min

Cook time30 min

Vegetarian Salisbury Steak with Mushroom Gravy

Golden-seared patties get their savory depth from a blend of tamari, Dijon mustard, and smoked paprika, bound together with egg and breadcrumbs for a tender, juicy bite. The real star is the gravy: oyster mushrooms and scallion greens cook down until deeply golden, then get whisked into a silky, thyme-scented sauce that clings to every forkful. A splash of tamari and another hit of Dijon keep the gravy rich and savory without ever feeling heavy. Each patty gets nestled right back into that glossy sauce to soak up every bit of flavor before serving. Finished with a scatter of fresh parsley, this is comfort food that plates up beautifully for a weeknight dinner. It's a satisfying, hearty option that fits neatly into a vegetarian spread.

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Ingredients

4 servings

For the patties

1 ½ lb ground beef (85% lean)
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.
¼ cup gluten free breadcrumbs
1 large egg
2 tbsp tamari
1 tsp dijon mustard
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the gravy

1 tbsp garlic-infused oil
1 tbsp olive oil
6 oz oyster mushrooms, sliced
4 scallions, green tops only, thinly sliced
2 tbsp gluten free flour blend
2 cups 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 tamari
1 tsp dijon mustard
1 tsp fresh thyme leaves
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, gluten free breadcrumbs, egg, 2 tbsp tamari, 1 tsp Dijon mustard, smoked paprika, salt, and black pepper. Mix with your hands until just combined — do not overwork the meat. Divide into 4 equal oval patties, each about 3/4 inch thick.
2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and sear undisturbed for 4 minutes, until the underside is deep brown and releases easily from the pan. Flip and cook for another 3–4 minutes, until the internal temperature reaches 160°F (71°C) on an instant-read thermometer. Transfer the patties to a plate and tent loosely with foil.

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