Vegan Salisbury Steaks with a Mushroom Gravy, anyone?
Here's an easy recipe made with really simple ingredients. Basically like burger patties, these are tofu and mushroom-based patties topped with a lush mushroom gravy served with rice and a side of vegetables. It's really satisfying and so flavourful too!
This vegan version was inspired by the salisbury steaks I had from a local fast food chain growing up, which I’d enjoy with some rice (because we Filipinos love rice) and a side of corn and carrots.
The 2 main ingredients you’ll need for this are tofu and mushrooms. The rest are really basic pantry staples!
Really hope you enjoy this! The recipes makes 8-10 patties so I shared some with my mom and she enjoyed them.
Get the recipe below!
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight :)
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Vegan Salisbury Steaks with Mushroom Gravy
Vegan Salisbury Steaks with a Mushroom Gravy! An easy recipe made with really simple ingredients. They’re tofu and mushroom-based patties with a lush mushroom gravy served with rice and a side of vegetables.
Ingredients
Patties
- 1 cup packed rehydrated shiitake mushrooms minced (from 50g dried mushrooms)* see notes
- 1 lb extra firm tofu
- 1 tbsp neutral oil
- 1 red onion diced
- 3 cloves garlic minced
- 1 cup breadcrumbs I used Japanese bread crumbs
- 1/2 cup all purpose flour
- 2 tbsp cornstarch
- 1/4 tsp salt or to taste
- 3 tbsp soy sauce
- Neutral oil for pan frying
For serving
- Steamed rice
- Steamed corn and carrots from frozen
- Mushroom Gravy recipe below
- Parsley for garnishing
Easy Vegan Mushroom Gravy (Makes 2 cups)
- 2 cups room temperature vegetable broth or water*
- 1/4 cup all-purpose flour
- 1 tbsp vegan butter or olive oil
- 1/2 cup sliced button mushrooms I used canned mushrooms
- 1 tsp onion powder
- 1/2 tsp black pepper
- 2 tbsp soy sauce
- Salt to taste
Instructions
Salisbury Steaks
- Rehydrate the shiitake mushrooms. I soaked my dried shiitake mushrooms in boiling water for 15 minutes and left it to sit covered with a heat-proof lid.Squeeze out water from the mushrooms. Mince the mushrooms using a food processor or using a knife and chop by hand. Make sure not to over process them! I like to keep chunks to have that bite.
- If using fresh mushrooms, slice then sauté these on pan or skillet for 2 to 3 minutes over high heat until these start to draw out excess moisture. Continue to cook until tender until the mushrooms are slightly brown and charred on the sides, and excess liquid has evaporated. Chop or process into smaller pieces.
- Meanwhile, drain excess liquid from the tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. You can also opt to use a tofu press.
- In a large pan, heat 1 tbsp oil. Once hot, sauté the onion and garlic for 2 minutes until aromatic. Turn off the heat and set aside.
- In a large mixing bowl, place the tofu and mash using a fork. Add in the sautéed onion, garlic, mushrooms, breadcrumbs, flour, cornstarch, salt, and soy sauce. Mix until well incorporated.
- Form the mixture into patties. If you find that the patties don’t hold up very well, you can add 1 to 2 tbsp more flour.
- Heat the same pan over high heat. Add in enough oil to cover the surface of the pan.
- Once hot, place the patties. Ensure they are properly spaced from one another. You may need to cook the patties in 2-3 batches depending on the size of your pan.
- Leave patties to cook for a few minutes. Once golden brown, flip over and cook on the other side. Repeat this for the remaining patties. See storage tips in the notes below.
- Serve with steamed rice, veggies, and gravy (recipe below)! Enjoy!
Gravy
- Mix the flour and water/broth in a bowl until well incorporated. Set aside.
- In a pan, heat the oil or vegan butter. Add in the mushrooms and sauté for a few minutes. Add in the flour and water mixture. Mix well and then add in the rest of the ingredients. Season to taste as needed.
- Continue to stir and let simmer over medium heat until gravy thickens, around 4 to 5 minutes. Turn off the heat. Best enjoyed while hot! See storage tips in the notes below.
Notes
Mushrooms: You can also use fresh mushrooms of choice such as shiitake, portobello, baby bella, button mushroom, etc and just sauté them as well.
Broth/Water for Gravy: You will need to season the gravy more or add a veggie cube if using water.
If using fresh mushrooms, sauté the mushrooms first before mincing to release the water. Feel free to use whatever mushrooms you have! Gravy: You can refrigerate the gravy once cool, then heat up again when ready to use. The gravy can last up to 3 days in the refrigerator. Note that it will thicken up when cold, but will return to its regular consistency when heated.
Storage tips
Patties: You can freeze the pan-fried patties. To reheat, just pan-fry or oven toast the patties from frozen. *Notes: Feel free to use use other dried mushrooms of choice.If using fresh mushrooms, sauté the mushrooms first before mincing to release the water. Feel free to use whatever mushrooms you have! Gravy: You can refrigerate the gravy once cool, then heat up again when ready to use. The gravy can last up to 3 days in the refrigerator. Note that it will thicken up when cold, but will return to its regular consistency when heated.
NUTRITIONAL INFO
Serving: 1patty with gravy | Calories: 171kcal | Carbohydrates: 26g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 835mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
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do you have any soy or gluten free recommendations to substitute for tofu? Would cauliflower or lentils work?
Hi! I haven’t tried it with this recipe but I’ve made lentil patties before and I just boiled some lentils and then quickly processed them. They do turn out a bit more dry compared to tofu though but still hold up really well!
i’ve made this recipe so many times already and i love it every time ? sometimes i run out of bread crumbs and i use oat flour instead, works great!
Hi Kigia!! Really happy you enjoy these!! Oat flour is a really good sub too! ❤️
Would be my go to veggie burger patty !so easy to make but very savory
Yay hehe thanks so much Isabel 🙂
I enjoy trying new/different dishes.. Made this last night… very yummy,,, thx much
Thanks as well, Jim!! ◡̈
Made this for dinner tonight and everyone loved it!! I didn’t have garlic powder so I used minced garlic for the sauce. My only issue is that the center of the patties seemed a little softer and mushier than I thought they would be? My patties were smaller but thicker…like almost an inch thick. Do you think this was the problem? Should I have made them a little thinner? But anyway, I’m happy they didn’t turn out dry compared to the other mushroom and tofu burger recipes I’ve tried in the past.