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  • Jeeca Jeeca
  • - December 14, 2020
  • - 8:11 am

Salisbury Steaks with Mushroom Gravy (Vegan Recipe)

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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

5 from 6 votes
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.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American, Filipino
Servings 8 three-inch patties
Calories 171 kcal

Ingredients
  

Patties

  • 1 cup packed rehydrated shiitake mushrooms minced (from 50g dried)* see notes
  • 400 g 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 mushrooms. I soaked mine in boiling water for 15 minutes and left it to sit covered with a heat-proof lid.
  • 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.
  • 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, sauté them for 2 to 3 minutes over high heat until tender either before or after chopping into smaller pieces.
  • 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.

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
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂


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This Post Has 13 Comments

  1. NIcole 26 Dec 2020 Reply

    do you have any soy or gluten free recommendations to substitute for tofu? Would cauliflower or lentils work?

    1. Jeeca 27 Dec 2020 Reply

      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!

  2. Kigia 22 Feb 2021 Reply

    5 stars
    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!

    1. Jeeca 23 Feb 2021 Reply

      Hi Kigia!! Really happy you enjoy these!! Oat flour is a really good sub too! ❤️

  3. Isabel 22 May 2021 Reply

    5 stars
    Would be my go to veggie burger patty !so easy to make but very savory

    1. Jeeca 22 May 2021 Reply

      Yay hehe thanks so much Isabel 🙂

  4. Jim 24 May 2021 Reply

    5 stars
    I enjoy trying new/different dishes.. Made this last night… very yummy,,, thx much

    1. Jeeca 25 May 2021 Reply

      Thanks as well, Jim!! ◡̈

  5. Cara 14 Jun 2021 Reply

    5 stars
    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.

  6. Mitzi 15 Jul 2021 Reply

    5 stars
    Great yummy recipe!! I love shiitake mushrooms and tofu so this was a winner. I baked the patties instead of frying and they still turned out very well! Thank you so much!

    1. Jeeca 19 Jul 2021 Reply

      Thanks so much mitzi 🙂

  7. jordi 20 Nov 2022 Reply

    Can I prepare these the day before and keep them refrigerated or even freeze them until I need them?

    1. Jeeca 21 Nov 2022 Reply

      Hi Jordi! You can freeze the patties before pan-frying –I recommend to cook them straight from frozen, no need to thaw. You can also just pan-fry all of the patties then refrigerate them and just pan-fry them to reheat. The gravy can also be made in advanced and just refrigerated — it’ll thicken so you’ll need to heat it up in a pan and add a splash of water/broth if needed, and cook down until it’s back to regular gravy consistency. Hope this helps ◡̈

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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