Vegan Salisbury Steak

Total time45 min

Prep time15 min

Cook time30 min

4.9

(26)

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Ingredients

4 servings

For the patties

¼ cup plain breadcrumbs
3 tbsp whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
1 lb ground beef (80/20)
1 tsp worcestershire sauce
1 tsp dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp neutral oil (such as canola or vegetable oil)

For the gravy

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
8 oz cremini mushrooms, thinly sliced
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 ½ 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 worcestershire sauce
1 tsp dijon mustard
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a large mixing bowl, combine the breadcrumbs and milk and let them sit for 2 minutes until the breadcrumbs absorb the milk and form a paste (panade).
2
Add the ground beef, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, garlic powder, onion powder, salt, and black pepper to the bowl. Mix with your hands just until combined — do not overwork. Divide into 4 equal oval patties, about 3/4 inch thick.

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