Vegan Salisbury Steak

Total time45 min

Prep time15 min

Cook time30 min

Golden-seared patties get their savory depth from a well-seasoned panade and a quick sear that locks in a deeply browned crust, then they simmer low and slow in a rich, velvety mushroom gravy. Sliced cremini mushrooms and yellow onion caramelize together until deeply golden, and a touch of Dijon mustard and garlic keeps the sauce bright and layered rather than one-note. Fresh garlic, cracked black pepper, and a flour-thickened broth build a glossy, spoon-coating gravy that clings to every bite. Finished with a scatter of chopped parsley, this comes together like classic comfort-food diner fare — hearty, saucy, and deeply satisfying over mashed potatoes or rice. It's a dependable dinner to add to your vegan rotation whenever you want something rich and nostalgic without any fuss.

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Ingredients

4 servings

For the patties

¼ cup plain breadcrumbs
Simple Truth® Organic Whole Wheat Bread Crumbs O Organics Bread Crumbs Plain - 9 Oz Pope Brand Bread Crumbs, Plain Aiva Products Bread Crumbs
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3 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 lb ground beef (80/20)
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.
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 oil 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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