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Recipes / Lentil Salisbury Steaks with Mushroom-Onion Gravy

RECIPE

Lentil Salisbury Steaks with Mushroom-Onion Gravy

Lentil-oat patties finished in mushroom-onion gravy.

6–8 pattiesMain dishes

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INGREDIENTS

6–8 patties

Patties

  • 2 cups cooked brown or green lentils, well drained
  • 1 cup old-fashioned oats
  • ½ cup breadcrumbs
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 Tbsp soy sauce
  • 1 Tbsp Dijon mustard
  • 2 Tbsp ketchup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • 2 Tbsp nutritional yeast, optional
  • 1 to 2 Tbsp oil for cooking

Mushroom-onion gravy

  • 2 Tbsp vegan butter or oil
  • 1 medium onion, thinly sliced
  • 8 oz mushrooms, sliced
  • 3 Tbsp flour
  • 3 cups vegetable broth
  • 1 Tbsp soy sauce
  • ½ tsp dried thyme
  • ½ tsp garlic powder
  • Black pepper

METHOD

Make it

  1. 1

    Mash lentils, leaving some intact. Mix with the patty ingredients except cooking oil.

  2. 2

    Rest 10 minutes. Form oval patties; add breadcrumbs if too soft. Chill 20–30 minutes if time allows.

  3. 3

    Brown in an oiled skillet over medium heat 4–5 minutes per side; remove.

  4. 4

    For gravy, brown onions and mushrooms well in vegan butter or oil, adding butter if the pan is dry.

  5. 5

    Sprinkle in flour and cook 1 minute. Gradually stir in broth, soy sauce and seasonings; simmer until thickened.

  6. 6

    Return patties to gravy for about 5 minutes.

Cooking notes

  • Other protein options mentioned: TVP, vegan ground beef or seitan. Substitution quantities and altered methods are not given.

Serving suggestions

  • Mashed potatoes
  • Green beans or peas
  • Bread
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