Vegan Lentil Salisbury Steak
Lentil brown is the new black.
This is hands down one of my most favorite things I have ever created. I have been playing around a lot with using different beans and legumes as protein replacement, and I had a thought of one of the most comforting meals I used to have as a kid. My mom used to make Salisbury steak with mushroom gravy. Then I realized, that mashed lentils look very similar to beef. Add some seasonings, and Ta Da! Vegan lentil Salisbury steak. It is so freaking good.
To give this Salisbury steak the perfect texture as well, I used vital wheat gluten to make it “meaty” and bread crumbs to mimic an actual Salisbury steak. It takes about 5 minutes to put these together. Considering I suppose that your lentils are already cooked. Although, lentils cook much faster than most dried beans and legumes. However, if you are short on time for cooking lentils, Trader Joe’s has fully cooked lentils in their produce section!
Now on to another very important part of this dish, the mushroom gravy. It is optional of course, but I definitely recommend it. Not only is is delicious, it really makes this whole dish come together to fake out any meat eater. Also, it is so quick and easy, and fool proof, I don’t know why you would skip it!
If you don’t fall madly in love with this meal, I would be very surprised. Serve it with some potatoes and something green, you know, to make it look healthy and stuff!
It is really the perfect fall and winter comfort food. However, even though it looks heavy, it is not, and would be a great meal all year. Vegan lentil Salisbury steak is a very real thing, and it is a very important turning point in our lives.
Lentils mimic Salisbury steak so beautifully in my vegan take on this classic dish. Smothered in mushroom gravy, it is so delicious, super easy and filled with protein!
- 2 C. Cooked Lentils
- 1 C. Vital wheat gluten
- 1 C. Bread crumbs, vegan
- 2/3 C. Vegetable broth
- 1/4 C. Soy sauce
- 1 Tbsp. Liquid smoke
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
- 1 Tsp. Olive oil
- 2 tsp. Olive oil
- 8 oz. Mushrooms, sliced
- 3 Cloves Garlic, chopped
- 3 Tbsp. Vegan butter
- 3 Tbsp. All purpose flour
- 2 C. Vegetable broth
- 1/2 tsp. Sage, dried
- 1/2 tsp. Thyme
- Salt and Pepper to taste
Make the Salisbury steak first. In a medium sized mixing bowl, add the cooked lentils. Using either a potato masher or fork. Mash the lentils until they are almost all mashed, leaving a bit of texture.
Now add all the remaining Salisbury steak ingredients to the bowl except the olive oil, that is for cooking them. Start to stir to mix the wet and dry together, then using your hands, continue to mix until fully combined. Then knead together the mixture for a minute or 2 until if forms a nice dough ball.
Now taking large balls of dough, roll then flatten to look like steak. Repeat until you have formed all the dough into "steaks".
Heat the olive in a cast iron skillet or non stick pan on medium high. Now add the steak to the pan, as many as you can fit. You can do it in batches. Cook the lentil steaks on each side for 2-3 minutes until brown and cooked through.
Remove the steaks from the pan, and set aside while you make the gravy.
Now make the gravy, heat the olive oil in the same pan on medium high, add the mushrooms and garlic. Saute for a few minutes sprinkle with a bit of salt and pepper. Saute until soft and a bit brown. Remove the mushrooms from the pan and set aside.
Reduce heat to low. Now add the vegan butter and flour. Whisk together and cook for 1-2 minutes to make a roux. It should be a bit thick and paste like.
Now add the veggie broth, whisk to combine. Simmer until it has thickened 2-4 minutes. Now add the mushrooms back to the pan, and the spices. Stir. Taste and adjust seasonings.
Now either add the steaks back to the pan and cook with the gravy for a minute, then serve. Or put the steaks on a serving dish, and cover with gravy! Serve with veggies and carbs!
I used green lentils, but any lentils will do.