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close up of vegan Salisbury steak covered in rich mushroom gravy topped with fresh parsley

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
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 385kcal
Author: Shayne J

Equipment

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