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
- 1/2 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, knead for a few minutes until it forms a nice dough ball that isn't sticky any more. (The longer you knead them, the firmer they will be)
-
Now taking large balls of dough, roll then flatten to look like steak. Repeat until you have formed all the dough into "steaks".
-
If you want a firmer steak, preheat the oven to 425 degrees. Put the steaks on a sheet pan sprayed with non-stick spray and bake them for about 20-30 minutes or until the steaks are firm.
-
If you want a more tender steak, heat the olive in a cast iron skillet or non stick pan on medium high. Then add the steaks 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.
-
If you baked the steaks first, just add them the pan with olive oil to brown on each side for a minute. Just to form a nice crust.
-
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.
Make sure the "steaks" aren't too thick, or they won't firm up as much in the center.
HOw much veggie broth?
It’s listed in the recipe, it’s 2/3 Cup!😄
I realized you meant in the gravy and I somehow missed that! I fixed it, it is 2 cups!:)
thanks! Yes, definitely should have clarified 🙂
Which type of lentil do you recommend? Red, green or other?
I used green lentils, but I think whatever your favorite kind is will do!😊
I am salivating for Salisbury! Any idea approx how many steaks this makes (of size similar to your photos). Also have you tried freezing them?
Yes! So delicious! This recipe makes about 8 steaks. Maybe more if they are smaller. So, it can definitely feed a crowd. I have not tried freezing them, but, I think it would work. Then just reheat in a skillet. I hope that helps!
Do you think this could work with tinned lentils? Drained and rinsed?
Absolutely! I think that would work and save some time!😁
I cooked this recipe and made three variations of it. I doubled the recipe, made the Salisbury steaks, lentil “meatballs” rolled in panko crumbs, and stuffed mushroom caps with the same filling- all with the mushroom gravy.
The mushroom caps were a nice variation to your recipe. I started by sprinkling the meatballs with the Panko crumbs, but I found it was easier to roll small meatballs in Panko crumbs first and stuff them in baby Bellas. I baked the for around 18 minutes at 350 until the crumbs were brown.
I love your site. Thanks for the inspiration on my new plant-based journey!
Yay! That all sounds amazing! This makes me so happy!
Just wondering if we need to add the vital wheat gluten. I prefer not to use it.
The vital wheat gluten is pretty much what makes these what they are. They bind them and make them “meaty” I honestly have no idea how they would turn out without it. They wouldn’t be the same texture at all and would most likely fall apart. I have had some people say they have had success with replacements if they can’t have gluten. I have been told that chickpea flour and flax meal works. I think a few people have used other things, but it definitely needs a replacement if you don’t want to use it. I hope that helps!
I’d like to use a whole grain flour for the gravy. Do you know which would be a good choice? White whole wheat? Brown rice flour? Or another one?
I think whole wheat would work great!
My husband has celiac disease, is there a substitute for vital wheat gluten?
There really isn’t any replacement, it gives it the “meaty” texture and helps it stick together. I would recommend using extra gluten free bread crumbs and maybe a flax egg and making Salisbury steak meatballs. That way you can just make them small and they would have a better chance of holding together, and still be delicious. They will be a different texture, but I bet still amazing! I hope that helps!
I have a gluten free child…. I used oats in place of the vital gluten (uncooked) and added a flax egg. It worked great. I cooked them a little longer and got crispy edges, we loved them.
How much oats did you use?
You can use a Bean flour.. it should work as a great substitute. you may want to let the patties rest once you form them for about 30 in or so then cook them. that would be the substitute for the VWG.. i got this idea from a recipe using bean flour to make vegan oxtails. so it will work.
i personally used bean flour when i tried making these the first time and i added some light house “meat” crumbles. in addition to all the other ingredients. it was a hit. had a meat eater ask me to make more for just herself it was that good. the people who tried it said they wouldn’t have known that there was not meat in them.
What could I use instead of vital wheat gluten? Garbonzo flour and flax seeds?
There isn’t really anything that replaces vital wheat gluten, it gives it a “meaty” texture and helps it hold together. I do think that trying garbanzo bean flour could work and adding flax seed would help to hold it together. It just won’t be the same texture, but I think it would still taste good!
Brown rice flour gets pretty sticky and chewy when wet. Maybe that would work?
We are a gluten-free household and we subbed oat flour for the gravy/roux and we subbed ground flax seed for the VWG. Flax functions similarly to VWG in terms of helping things stick together. It was delicious!!!
Did you use a 1:1 ratio for the flax seed substitution?
You can use sticky brown rice and flaxseed, instead vital wheat gluten.
Is that whole flaxseed or flaxseed meal?
I would use flaxseed meal!
This was delicious!! I served it with mashed garlic potatoes and lima beans. This is a keeper!!
I am wondering how you got your gravy so dark? What type of pan do you use? Thank you!
I’m so glad you liked it! That sounds amazing! I love lima beans. I always use a cast iron skillet for gravy and sauces. Also just to make any protein crispy too! I have been using veggie stock from Trader Joe’s a lot recently. It is pretty dark. Also, if you want to make it a bit darker, you can use some soy sauce to replace some of the salt you add!
Browning sauce can darken it up with juat a few drops! I use it all the tkme.tl darken my fake meats and gravys. It doesnt add any real taste at auch a small amount but darkens real good.
Any idea how I could make this gluten free. It looks sooooo good!
I have had a lot of questions about this, so I think I will try to test something out. I was thinking about replacing it with a gluten free flour and a flax egg. It will not be the same texture, because there really isn’t anything that replaces vital wheat gluten. However, I was thinking that replacing it and using gluten free bread crumbs, it might hold up well and still taste amazing. I would give that a try, and I will let you know what conclusions I come to!
I am wondering if you could use TVP and flax eggs in place? I might try it out and see🤞! It looks soooo good!
Let me know how it goes! I am very interested to see if that works out!❤
for the lentils – do you want 2 cups of cooked lentils, or 2 cups of dry lentils, cooked? Thanks!
Sorry about that, I think I will change it to cooked lentils rather than lentils, cooked. The measurement is of cooked lentils, so the 2 cups should be measured after they are cooked.
I have been looking for a meatless salisbury steak recipe forever! Nothing seemed right…until this one. I’m making this. TONIGHT. Can’t wait.
Not a vegan or a vegetarian but the wife and I enjoy meatless meals often. Glad I found you, your recipes sound delicious!
Yay! I really hope you like it! It is definitely one of my favorites.
So, I made them, finally, last night. The wife and I really, really liked it! It looked just. like. salisbury steak! Easy to put together as well.
I will surely make this again, and maybe stuff mushrooms as Nicole did. I can’t wait to eat my way through your blog!
This was one of the best vegan dishes I have had to date… outstanding in every way.
Yay! I love hearing this! You made my day!❤
Found this recipe via Pinterest, and finally made it last night, delicious! Both my husband and I really liked it, so many thanks for a great recipe!
Hi! I made these tonight, they were a hit! I just have one question, is it 2 cups of cooked lentils or 2 cups of dried lentils cooked to make about 5 cups of lentils. I used 2 cups of cooked lentils and ended up adding extra wheat gluten (I didn’t do the best job draining the lentils 🙂 ). My texture was a little chewy which I figured was from the extra wheat gluten, but either way it was a hit with the whole family! Thanks so much for such a great recipe. I’m looking forward to trying more of your awesome looking recipes!
It is 2 cups cooked lentils. If it was too wet, adding a little extra vital wheat gluten or breads crumbs is fine. The longer you knead the dough the firmer it will be though. So you can knead it for a few minutes until it feels nice and firm. I hope that helps!❤ I’m glad you like it!
Want to make these soon, just double checking that I use 1 cup of VWG.
Yes, 1 cup of vital wheat gluten😁
I just made this and it is now my new favorite vegan dish!
Yesssssss!❤❤❤
The flavors in this were really good! I agree with above comments that mine wasn’t a very “meaty” texture in the center-it is relatively soft. I make them about 1/2″ thick, but I think next time I am going to try to get them a little thinner, knead longer (I did 5 mins, but I think 7-8 might do the trick), add more wheat gluten (my mixture was slightly wet which could have been the problem). Thanks for the recipe and the inspiration! My omni mom and brother really enjoyed it as well-my mom asked for the recipe!
Oh my gosh, these came out so well! Will definitely be making this again! I cheated and bought pre-made mushroom gravy and lamented the fact I didn’t have any potatoes on hand for mashed potatoes to go with it all, but I’m going to remedy that tomorrow night with the leftovers. Will saute up some mushrooms to put in the leftover gravy. And next time I’ll make the gravy from scrath. Thanks for the great recipe!
Oh, and I didn’t have soy sauce so I substituted Bragg’s Aminos. The steaks were a little salty so next time I will leave out the additional salt.
So good, thank you for this keeper!
This recipe is absolutely fantastic! I’ve never used vital wheat gluten. Its pretty amazing in creating a “meaty” texture. Cheers!
Awesome! I’m so glad you liked it!❤
This looks really delicious! I’m wondering how a meat replacement like Boca would work in this recipe rather than lentils? Have you ever tried it?
I have never tried that. It may work. The lentils kinda help to bind it, so you may need more veggie broth to make it a bit more moist. I hope that helps!❤
Thanks for the quick reply! I’ll let you know how it works out! Thanks for sharing!!
This looks so delicious. I would love to make it for my family, but I have a daughter that is allergic to soy is there an alternative I could use for the soy sauce but is still vegan?
You could use liquid aminos. Braggs makes a good one and Trader Joe’s makes liquid coconut aminos. They taste very similar to soy sauce without the soy!😁 You should be able to find some kind of liquid aminos at most stores!
Thank you for the quick reply! Unfortunately, the liquid amino at our grocery store is derived from soy beans. We’re waiting on a nut allergy test for my allergic daughter (as of now she’s allergic to milk, eggs, soy, hazelnuts, and peanuts) so if everything comes back negative we’ll try the coconut amino from Trader Joe’s. (Sorry if i give tmi, my family is very new to being vegan and having a lo with so many allergies)
Well dang. Definitely not TMI, I love helping! So I am thinking if you can’t do the coconut aminos, just skip it and add a bit more veggie broth and a bit more salt. I think that would work out fine!❤
Kikomon (and other brands) have gluten free soy sauces. Though I’m not sure how ready they are to find.
Just made this using textured vegetable protein a.k.a. TVP from Bob’s Red Mill instead of vital wheat gluten. It’s gluten free, high protein, and made of soy for anyone who was looking to make this recipe gluten free! (or anyone who couldn’t find wheat gluten in their supermarket, like me ☺️) It has great meat-like texture and holds the steaks together well… Definitely a successful substitute!
Thank you so much for sharing! That is awesome information!❤
So…after reading all these bomb-ass reviews, I will be making these for dinner tonight!!! I have been infatuated with Sarah’s Vegan Kitchen’s BBQ Ribs with Jackfruit as an after-the-gym protein-packed meal and have been scouring the web for another high-protein seitan-like dish. I’ll let ya know what the hubby and I think of it!!!
Thanks for sharing the recipe, oh, and your pics are beautiful, makes my mouth water!!! 😉
Any idea if you can freeze the “steak” mixture and then defrost and cook later?
I’m not sure. I have not tried to freeze them, I will definitely have to test that out. I think it would work. It may change the texture, but I’m not 100% on that. I would recommend forming them into the size and shape “steaks” you want them in first. Then I think you would have no problem freezing them! Let me know if you try it out, in the mean time I think I will do the same!
I made this last night. I had two left over and cooked in a skillet then froze them. We will see how they are after being frozen,
I made the recipe tonight for my husband’s birthday. It was beyond delicious! It was so easy to prepare and satisfying. You are a vegan recipe wizard. Thank you, thank you, thank you.
I made this tonight. The flavors were really good and it was pretty easy to make. Mine was still a little doughy on some of the patties. Did I not cook them long enough or knead long enough. I kneaded for about 7-8 min and cooked them for about 3-4 min on each side over medium heat until they were brown. How do you think they would do in the oven?
I’m sorry to hear that. You can try making them thinner, or they will definitely work in the oven and get firm. So, if you are worried about texture I would try baking them. I do that frequently! I hope that helps and thank you for the feedback!❤
Hey! Looks Delishhh🤤 Don’t have any VWG on hand.. was wondering if you’d think Spelt flour would work some what similar?
Vital wheat gluten makes it chewy and “meaty”, so it probably wouldn’t have the same texture. It may work though, you might just need to use a binder like flax.
Hi! 🙂 I’m curious, have you ever tried to batch make and freeze these or are you better off making them fresh each time?
Thanks!
I have not tried freezing them, it may change the texture a bit, but I think if you were to freeze them and reheat them in the oven, that would work out well.
These were amazing! My family’s only complaint was that the patties were a little salty, should i try to reduce the soy sauce next time?
I would maybe try reduced sodium soy sauce if you didn’t already. It needs the same amount of liquid. Or you can replace some of the soy sauce with the same amount of veggie broth.
Did you use panko or regular breadcrumbs?
I used regular bread crumbs, but you can totally use panko if you want!
How thick approximately do you make them?
I would say 1/3-1/2 inch thick. The thinner they are the firmer they will be.
When baking in the oven how long and at what temperature would you suggest?
I bake them at 375 degrees for about 30 minutes, flipping them half way through baking.
I’m definitely trying that next time. I made it today and the gravy was awesome, but the steaks were way too chewy and under cooked. I got them very thin and skillet fried them for 8 – 10 minutes. Next time I will skillet fry them and then bake until they are firm. This is a very good dish though. Thanks for sharing.
These are so good! It’s just me and my husband, so it was too much all at once and I froze the leftovers. They didn’t freeze well for me, but I used the frozen steak—gravy mixture, with the steaks fallen apart, in a vegetable stew, and it was rich and “meaty”, delicious.
Can you bake them in the oven? We eat plant based, no oil.
You can definitely bake these! I would recommend 375 degrees for about 20 minutes. Flip halfway through. Check and bake them until they are firm enough for you!
I am going to make this recipe tonight, I will be using dry bread crumbs. The recipe did not say fresh or dried. This recipe is making my mouth water and hope hubby will like. He is my yea or nay critic.
I loved the recipe! The flavor was good, but texture still was a bit soft. How do I firm it up?
With vital wheat gluten, the longer you knead it, the firmer it will be. Also, baking the steaks will definitely make them firmer as well. I like to bake them at 375 degrees for about 20-25 minutes. I hope that helps!
I really liked this recipe! The taste was very good, but the steaks were not done enough in the middle. I think I will try baking them. Do you bake them instead of frying in the skillet? Do you bake them dry or with gravy or water or a little oil?
I do bake them a lot, and they definitely get firmer, or help if you are having a hard time cooking them in the pan! I just spray the pan and the top of the steaks with non stick spray and bake at about 375 degrees for 20-25 minutes! I would flip them after about 10 minutes! I hope that helps!
Okay I apologize if I’m making you repeat yourself, but if I bake them instead, should I still start in a skillet, or will they brown on both sides in the oven alone? Could I bake them in a casserole dish to have them all be ready at once?
No worries! I’m always happy to help! So, I like to bake them first, then brown them in the skillet before serving with the gravy! You can definitely bake them all at the same time! I would recommend a baking sheet, but a casserole dish would probably work too!
For those looking for a gluten free substitution for the vital wheat gluten, I just made this for Thanksgiving and I used 3/4 cup textured vegetable protein, 1/8 cup brown rice flour, and 1/8 cup ground flaxseed. So good! Can’t recommend enough!
How many does it make. And does it freeze well.
Want to use for a family all vegan Xmas party
It makes quite a few, I usually can get 8-10 smaller steaks out of it. I have not personally frozen them, but I have been told they freeze well. I hope you all enjoy!
Hi,
Just wondering if I could use kidney or black beans instead of lentils.
Sure, I think either of those would work the same!
Wow is that vegan butter on the potato? It looks so delicious. I’m in transition mode to vegan, I’m struggling to find my savory comforts!
That is vegan butter! I usually use Earth Balance and I love it! There are a lot of great alternatives, let me know if you need help with anything!
I’m not a lentil fan, TBH. I’ve made a lentil loaf, and though it had great flavor, I couldn’t get over the lentil bits themselves. I’ve made a lentil soup too and had the same results. But the pictures of the steaks smothered in all that luscious mushroom gravy is too hard to resist. As I still have more lentils, I will have to give this a try. I’ve had lots of success with your recipes, so I have a feeling that yours will change my mind about the bean 😁
I feel you, Lillian. I’m not a big lentil fan either. Let me know how you like it if and when you do make it. That gravy-smothered lentil steak looks pretty tough to resist!
This lentil/vital wheat gluten recipe was the quickest to produce, the tastiest using vital wheat gluten I have ever had, was the quickest to make. It was so good my wife and I couln’t believe it. We had it for lunch with salad and mashed potatoes–did not try the gravy after we found we liked the steaks as they came from the griddle. We will make the gravy next time and also saute’d onion and mushrooms. Fantastic-never had gluten by it self come out great for steak. Thanks so much. Found this on Pinterest.
Don’t be like me. I hesitated but still did it. Don’t mix all the steak ingredients together while waiting for the lentils to cook. Made it almost impossible to mix since the vital wheat gluten bound everything and firmed up. I still tried. End texture was not uniform. Too chewy in places. Flavor was good, and the mushroom gravy was awesome! Maybe no one else would make this dumb mistake. But just in case it crosses your mind, don’t do it! Step by step. Lol
I too would like to know if you use dried bread crumbs or fresh.
I noticed you did not reply to the other person who asked.
I use dried bread crumbs for this recipe.
Have not made these yet but they are on my rotation the week. I am trying to make up some meals ahead so when I start painting my kitchen I don’t have to try to cook in there. Do these freeze well and how do you reheat? I want to freeze in the gravy.
Sorry but…What’s liquid smoke? Where can I buy it? Thanks!🤔
Liquid smoke is usually used in BBQ sauces and marinades to give things a smoky flavor. It should be really easy to find and is pretty common. I have never seen a grocery store without it. It may depend on where you live, but it is usually with the BBQ sauces, ketchup and other condiments.
There’s a YouTuber named Korenn Rachelle that published a vegan stewed chicken recipe a few years back. She wraps her patties in rice paper and mixes king mushrooms with the vital wheat gluten. I say all of that to say this recipe tastes exactly like the stewed chicken. I am in no way implying there is something fraudulent going on here. But I’ve come to the conclusion that if you cook vital wheat gluten a certain way it all ends up tasting the same.
The recipe was very good, nutritional (unless you have a gluten intolerance) and easy to make. I recommend,
Big hit with my omni family! Super easy too. Will make again and often. Wish there were leftovers for lunch tomorrow but not a chance of that! Served with roasted broccoli and spaetzle and the family ate every bit. Yum!