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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Filipino
Servings 8 three-inch patties
Calories 171 kcal

Ingredients
  

Patties

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.

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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Jeeca

Hello there!

Hi, I'm Jeeca, a food content creator and recipe developer behind The Foodie Takes Flight. I'm 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. Hope you find something you'll love!

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