Vegan Salisbury Steak with mushroom gravy

You know those days when all you want is a comforting dinner that makes you forget how long the day has been? Well, I've got just the thing: vegan Salisbury steak with mushroom gravy 🤤 Even the name is so tempting!

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The idea came to me when I scrolled past a picture of classic Salisbury steak on Instagram and instantly knew I HAD to give it a vegan twist. I mean, why should meat lovers have all the fun, huh? We’re gonna enjoy all that rich, savory, gravy-smothered goodness too, thank you very much. Also, judging by how quickly these steaks disappear from the dinner table, I'd say this vegan dinner recipe has surely earned itself quite the fan club.

Why You’ll Love This Recipe

There are a hundred reasons (and more) to love this vegan Salisbury steak…

First, the ingredient list is really simple. Mushrooms and lentils are the only two main ingredients you will need. The rest are basic pantry staples.

Second, it’s super healthy. The mushroom gravy is packed with vitamins & antioxidants, and the lentils bring plenty of plant-based protein + fiber. Basically, it’s a whole lot of goodness in one easy vegan dinner.

Third, because it’s the best vegan comfort food ever! I love it, my husband loves it, my kids want it every weekend, and it’s always a hit at family get-togethers. That probably says a lot about how good it tastes 😉

Ingredients for Lentil Salisbury Steak

For the Vegan Salisbury Steaks

• Cremini Mushrooms. I prefer cremini mushrooms over white button mushrooms for their deeper flavor, though either works. The key is to chop them finely (not slice them), so they blend into the lentil mixture. Learn how to slice and clean mushrooms correctly.
• Yellow onion. Half a medium yellow onion is all you need. Again, chop it finely to cook it down evenly with the mushrooms.
• Garlic. Two fresh cloves, minced. Add them only after the mushrooms and onions have browned, since garlic burns much faster than either.
• Brown or green lentils. Lentils are a great substitute for ground beef. However, here's where you want to be a little picky. Brown lentils are softer and easier to mash; green lentils tend to stay firmer and give the steaks a more textured bite. Both work, but skip red lentils because they break down too much.
• Breadcrumbs. Plain, unseasoned breadcrumbs are my pick because the recipe already has plenty of seasoning. Panko can work too, although its coarser texture may need a little extra mixing. Tip: Start with the amount listed, and let the mixture sit for five minutes before deciding it needs more (breadcrumbs need a little time to absorb moisture).
• Soy sauce. Use regular soy sauce, or low-sodium if you prefer more control over the saltiness. Tamari is a good gluten-free alternative, but check the label to make sure it's actually gluten-free.
• Tomato paste. We're adding the concentrated stuff that comes in a tube or can, not tomato purée or pasta sauce. Just one tablespoon helps deepen the savory flavor.
• Smoked paprika. I like to go for the sweet smoked variety here, not hot smoked paprika, which can make the steaks noticeably spicy.
• Black pepper. Half a teaspoon might sound like a lot (since we’re adding paprika too), but remember the mixture makes eight steaks. Freshly ground pepper works nicely here. If you're cooking for kids who are sensitive to pepper, feel free to reduce it slightly.
• Olive oil. You'll use one tablespoon to sauté the vegetables and the other to brown the steaks.

For the Mushroom Gravy

• Cremini mushrooms. Unlike the mushrooms in the steaks, slice these so you get proper mushroom pieces in the gravy. Tip- Let the mushrooms brown before adding the flour or broth because once the liquid goes in, they won't develop that same browned flavor.
• Yellow onion. Slice the onion thinly rather than dicing it; it’ll soften into the gravy as it cooks. If you prefer a smoother gravy, you can chop it more finely instead.
• Vegan butter. Choose a vegan butter suitable for cooking, preferably one with a reasonably high fat content. Some lighter, spreadable varieties contain more water, which isn't ideal when you're making a flour-based gravy.
• All-purpose flour. Three tablespoons should give you a gravy that's thick enough to coat the steaks. Tip- Stir the flour thoroughly into the buttery vegan mushroom gravy and cook it for a full minute before adding the broth.
• Vegetable broth. The base of the gravy. Mushroom-based vegetable broth would be particularly good here. I'd also suggest low-sodium broth, because between the broth and soy sauce, the salt can add up quickly.
• Soy Sauce. We're adding another tablespoon here, but don't worry, it won’t overpower the dish.
• Seasonings. You will need dried thyme, Morton kosher salt, and black pepper. Pretty straightforward, right?

How to Make Vegan Salisbury Steak

Two simple steps:

• Prepare your vegan Salisbury steak…
• …followed by the mushroom gravy.

Make the Salisbury Steaks

First, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and onion, then cook for 8–10 minutes, until browned and most of the moisture has cooked off.
Followed by the garlic and cook for 30 seconds.

Next, add the lentils to a large bowl and mash about ⅔, leaving some whole for texture. Follow with the cooked mushroom mixture, breadcrumbs, soy sauce, tomato paste, smoked paprika, and black pepper. Mix until well combined. Let sit for 5 minutes.

Then, divide the mixture into 8 portions and shape into oval steaks about ½–¾ inch thick. If the mixture feels too wet, add another 1–2 tablespoon breadcrumbs.

Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Cook the steaks for 3–4 minutes per side, until deeply browned. Transfer to a plate.

Make the Mushroom Gravy

Melt the vegan butter in the same skillet over medium heat (the little leftover bits on the pan from the steak hide a ton of flavor!). Add the mushrooms + onion and cook for 6–8 minutes, until softened and nicely browned. Sprinkle the flour over the mushrooms and stir well. Cook for 1 minute.

Next, slowly pour in the vegetable broth, stirring constantly. Mix in the soy sauce and thyme. Bring to a simmer and cook for 4–6 minutes, until the gravy has thickened. Season with Morton kosher salt and black pepper to taste.

Finally, return the Salisbury steaks to the skillet and spoon the mushroom gravy over them. Reduce the heat to low and simmer for 3–4 minutes, until heated through.

That’s basically it! Your delicious & easy plant-based comfort food is ready to serve & enjoy 🤍

Tips & Tricks

• Make them ahead. Shape the Salisbury steaks and refrigerate them for up to 24 hours before cooking. Chilling them can also help them firm up.
• Use the same skillet. Don’t clean the pan between the steaks and gravy. Those browned bits left behind add extra flavor to the mushroom gravy.
• Control the gravy consistency. If it’s too thick, add a splash of vegetable broth. If it’s too thin, let it simmer uncovered for another couple of minutes.
• Don’t simmer the steaks too long. Once they’re returned to the gravy, they only need a few minutes. Leaving them submerged too long can soften the crust.
• Serve with mashed potatoes. They’re the natural pairing, but these would also work with roasted potatoes, rice, or egg-free noodles.

Serving Suggestions

You know what makes these vegan Salisbury steaks even better? The sides! I love serving them with something that soaks up all that delicious mushroom gravy, like…

• Cheesy vegan mashed potatoes
• Cauliflower mashed potatoes
• Roasted vegetables
• Vegan stir-fry noodles

Your fall and winter comfort food cravings are officially sorted! Make it on repeat and enjoy it with your favorite people ❤️

More 'Veganized' Steaks

We love to veganize regular dishes around my house. Here are a few "vegan steak" dishes for you to try out. If you do, let us know, we love feedback.

• The 4 ingredient portobello steak
• Lemon pepper cauliflower steaks
• Blackened tofu steak
• Philly cheese-steak
• BBQ tofu steak with pineapple salsa

Vegan Salisbury steaks with mushroom gravy

These vegan Salisbury steaks are made with hearty lentils and mushrooms then smothered in a rich, savory homemade gravy.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Calories: 385kcal

Author: Shayne J

Equipment

• 1 skillet
• 1 Mixing Bowls

Ingredients

For the Salisbury Steaks

• 8 oz cremini mushrooms finely chopped
• ½ medium yellow onion finely chopped
• 2 cloves garlic minced
• 2 cups cooked brown or green lentils well drained
• ¾ cup breadcrumbs
• 2 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• 2 tablespoon olive oil

For the Mushroom Gravy

• 8 oz cremini mushrooms sliced
• ½ yellow onion thinly sliced
• 2 tablespoon vegan butter
• 3 tablespoon all-purpose flour
• 2 ½ cups vegetable broth
• 1 tablespoon soy sauce
• ½ teaspoon dried thyme
• Morton kosher salt to taste
• Black pepper to taste

Instructions

Make the Salisbury Steaks

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook for 8–10 minutes, until browned and most of the moisture has cooked away. Add the garlic and cook for 30 seconds.
• Add the lentils to a large bowl and mash about ⅔ of them, leaving some whole for texture. Add the cooked mushroom mixture, breadcrumbs, soy sauce, tomato paste, smoked paprika and black pepper. Mix until well combined. Let sit for 5 minutes.
• Divide the mixture into 8 portions and shape into oval steaks about ½–¾ inch thick. If the mixture feels too wet, add another 1–2 tablespoon breadcrumbs.
• Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Cook the steaks for 3–4 minutes per side, until deeply browned. Transfer to a plate.

Make the Mushroom Gravy

• Melt the vegan butter in the same skillet over medium heat. Add the mushrooms and onion and cook for 6–8 minutes, until softened and nicely browned.
• Sprinkle the flour over the mushrooms and stir well. Cook for 1 minute.
• Slowly pour in the vegetable broth while stirring. Add the soy sauce and thyme. Bring to a simmer and cook for 4–6 minutes, until the gravy has thickened. Season with Morton kosher salt and black pepper to taste.
• Return the Salisbury steaks to the skillet and spoon the mushroom gravy over them. Reduce the heat to low and simmer for 3–4 minutes, until heated through.

Notes

1. Drain the lentils well. Excess moisture can make the Salisbury steaks soft and difficult to shape. After draining, let them sit for a few minutes so as much liquid as possible drains away.
2. Cook the mushrooms until the moisture is gone. This is important for steaks that hold together. The finely chopped mushrooms should be browned and fairly dry before adding them to the lentils.
3. Adjust the breadcrumbs as needed. The mixture should be moist but easy to shape. If it feels sticky or too soft, add breadcrumbs 1 tablespoon at a time.
4. Don’t over-mash the lentils. Mash about ⅔ while leaving some whole. This gives the steaks structure and a meatier texture rather than making them completely smooth.
5. Let them develop a crust. Once the steaks hit the skillet, leave them alone for 3–4 minutes before flipping. A good crust adds flavor and helps keep them intact.

Nutrition

Serving: 1large steak | Calories: 385kcal | Carbohydrates: 50g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1200mg | Potassium: 900mg | Fiber: 11g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 5mg

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