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.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Heat the same pan over high heat. Add in enough oil to cover the surface of the pan.
- 8
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.
- 9
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.
- 10
Serve with steamed rice, veggies, and gravy (recipe below)! Enjoy!
- 11
Mix the flour and water/broth in a bowl until well incorporated. Set aside.
- 12
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.
- 13
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.