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!
You might enjoy these recipes:
- Japanese Chahan or Fried Rice
- Crispy Eggplant Katsu
- Scalloped Potatoes in Creamy Lemon Dill Sauce
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
- Mie Goreng (Indonesian Fried Noodles)
Are you looking for more delicious, vegan recipes?
Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?
Vegan Salisbury Steaks with Mushroom Gravy
- 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
- Steamed rice
- Steamed corn and carrots from frozen
- Mushroom Gravy recipe below
- Parsley for garnishing
- 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!
- 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.
Storage tipsPatties: 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.