Updated: Mar 31
Vegan Salisbury Steaks with a Mushroom Gravy! An easy recipe made with really simple ingredients. It's really satisfying and so flavourful too!
This 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!
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Salisbury Steaks with Mushroom Gravy
Makes 8-10 three-inch patties
2 (200g each) blocks extra firm tofu
1 cup packed rehydrated shiitake mushrooms, minced (from 50g dried)* see notes
1 tbsp neutral oil (I use canola oil)
1 red onion, diced
3 cloves garlic, minced
1 cup breadcrumbs
1/2 cup all purpose flour
2 tbsp cornstarch
1/4 tsp salt, or to taste
3 tbsp soy sauce
Neutral oil, for cooking (I use canola oil)
Steamed corn and carrots (from frozen)
Mushroom Gravy (recipe below)
Parsley, for garnishing
Rehydrate mushrooms. I soaked mine in boiling water for 20 minutes and left to sit, covered with a heat-proof lid.
Squeeze out water from the mushrooms. Mince the mushrooms using a food processor. You can also do so using a knife.
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 pan, heat 1 tbsp oil. Once hot, sauté the onion and garlic until aromatic. Turn off 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 into patties.
Heat the same pan. 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.
Serve with steamed rice, veggies, and gravy! Enjoy!
Storage tip: 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!
Easy Vegan Gravy
Makes roughly 2 cups
2 cups room temp 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
*You may need to season the gravy more or add a veggie cube if using water.
Mix flour and water 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. Turn off heat. Best enjoyed while hot!
Storage tip: You can also store this in the refrigerator once cool, then heat up again when ready to use. 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.