This Vegan Salisbury Steak meal is so hearty and delicious! Juicy plant-based steaks are seared and then simmered in the most flavorful onion and mushroom gravy. Enjoy this comforting dinner with your family in just 30 minutes!
This filling plant-based salisbury steak recipe is just like the classic! And when I say “classic” I mean the kind that was enjoyed in old-timey America many years ago, not necessarily the Hungry Man TV dinner, haha!
These “hamburg steaks” were a spin off the meaty meals made in Europe and were an early form of the classic handheld hamburger that we are presently known for.
My dad used to make us the most delicious salisbury steaks and this vegan version tastes just like what I remember. I loved having it over a big helping of his famous mashed potatoes and carrots but a base of pasta or rice would be just as good!
It’s so simple to make, too! All you need to do is form simple vegan beef patties just before searing them on a sizzling hot skillet. Then, set them aside to make an incredibly easy yet delicious brown gravy with onions and mushrooms.
Place the salisbury steaks back into the pan so they can finish cooking as the gravy thickens. And that’s it! Enjoy them right away on their own or serve them over something starchy like potatoes or noodles.
If you like plant-based classics, be sure to check out my Stew with Dumplings, Beef Stroganoff, and Pot Roast!
You Will Love This Dish Because…
- It’s quick and easy to whip up
- Takes only a handful of ingredients
- Just a few dishes to wash afterwards
- Full of savory flavor that you’ll want to lick up
- A great way to change up the usual meal rotation
- Works for meal-prep because leftovers are just as good!
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Ingredients And Substitutions
- Vegan Beef – Impossible brand is my favorite here, but any other should work as long as it’s the moist, refrigerated kind.
- Bread Crumbs – Look out for dairy ingredients. Panko is usually a safe option. You can make your own or crush Ritz crackers as well.
- Ketchup – Adds a hint of spicy tomato flavor. Another option is tomato paste.
- Vegan Worcestershire – Such a key ingredient here. There are many vegan options. Check to make sure there aren’t anchovies on the ingredients section of the label.
- Onion – I like sweet onion in this recipe, but yellow or white would be tasty too.
- Mushrooms – Cremini (baby bella) or white mushrooms are my favorites to go with in this dish.
- Vegan Butter – This can be replaced with oil such as olive or avocado, but it does give a rich “buttery” flavor.
- Flour – I use a little all-purpose flour to thicken the gravy but a gluten-free replacement or cornstarch would work as well.
- No-Beef Bouillon – This is a great way to add to the beefy flavor, although vegetable bouillon is just fine.
- Dijon – This rich mustard not only adds a very slight depth of tang, it also helps to emulsify the gravy ingredients for a smoother consistency.
- Herbs – The dried form of thyme and rosemary give an herby dynamic. You can absolutely use fresh herbs if you have them on hand.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Gather the ingredients, and cut the onions and mushrooms. Combine the vegan ground beef with the other steak ingredients in a large bowl.
Then, start to heat a large skillet such as a cast-iron to medium-high. While it’s heating up, use your hands to form the mixture into four patties.
Coat the pan with some oil and then add the steaks. Let them sear for a couple of minutes on each side before setting them aside on a plate.
Next, sauté the onions and mushrooms in the remaining oil until they’re softened. Then add the garlic and seasoning, and let this cook for a few minutes as they become fragrant.
Stir in the vegan butter and then coat the veggies with the flour. After it cooks for a minute, deglaze the pan with some of the water.
Add in the remaining gravy ingredients. Bring this to a quick boil before lowering the heat to medium-low. Stir occasionally as it cooks for 5 minutes.
Finally, place the steaks back into the pan and let everything cook for 10 more minutes. Occasionally, ladle gravy over the patties.
Helpful Tips
- It helps to have all of the ingredients handy and prepared because this meal cooks fast.
- No need to add a lid to the pan because we want the sauce to cook down into a thick gravy.
- I like to use a cast-iron pan here because it retains heat well and for the added iron and rustic flavor.
Storage & Reheat
Store the salisbury steaks and gravy in a sealed container in the refrigerator for 4 days. Reheat leftovers in the microwave or over low-heat on the stovetop. Some separation will occur with the gravy. Simply stir in together as you’re heating it up.
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Vegan Salisbury Steak
Bonnie – Serene Trail
Equipment
- large skillet such as a cast iron
Ingredients
Salisbury Steaks
- 12 oz vegan ground beef, (340g)
- 1/3 cup bread crumbs such as panko, or crushed crackers, (20g)
- 1 tbsp ketchup, or tomato paste
- 1 tsp vegan worcestershire sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp olive oil for the skillet
Gravy
- 1 small sweet onion, sliced
- 8 oz cremini mushrooms, thin sliced, (227g)
- 2 cloves garlic, minced
- 2 tbsp vegan butter
- 2 tbsp flour
- 2 cups water, (473ml)
- 1/2 tbsp no-beef bouillon, or vegetable
- 1 tsp vegan worcestershire sauce
- 1 tsp dijon mustard
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Make the steaks by adding the vegan beef, bread crumbs, ketchup, worcestershire, onion powder, and garlic powder to a large bowl. Stir this together.
- Heat a large skillet to medium-high. Roll the mixture into 4 balls and then flatten them into patties. Coat the skillet with the olive oil and then add the patties. Let them brown on each side for 2-3 minutes and then set them aside on a plate.
- Add the onions to the pan and sauté them for 3 minutes or until they start to soften. Add the mushrooms and continue to stir as they cook for 5 minutes. Add the garlic and seasoning to the pan. Stir as they cook until fragrant for another minute.
- Stir in the vegan butter. Once it has melted, add the flour and stir to coat the vegetables. Add a small about of the water to deglaze the pan by scraping at any bits that are stuck to the bottom.
- Add the remaining gravy ingredients to the skillet and stir them together. Bring this to a boil and then lower the heat to medium-low. Let this cook and thicken for 5 minutes.
- Place the salisbury steaks into the pan and let everything cook for 10 minutes. Occasionally ladle gravy over the patties as they heat through. Enjoy over mashed potatoes, pasta, or rice!
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
