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    Vegan Lentil Salisbury Steak

    October 23, 2017 by Lauren Hartmann 181 Comments

    *This post may contain affiliate links in the recipe card*

     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. 

    Vegan Lentil Salisbury Steak

    Print Recipe
    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! 
    Course Main Course
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Servings 6
    Calories 317
    Author Lauren Hartmann

    Ingredients

    Lentil Salisbury Steak

    • 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

    Mushroom Gravy

    • 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

    Instructions

    • 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! 
    Prevent your screen from going dark

    Notes

    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. 
     

    Nutrition

    Calories: 317kcal | Carbohydrates: 59g | Protein: 45g | Fat: 8g | Saturated Fat: 1g | Potassium: 562mg | Fiber: 9g | Sugar: 5g | Vitamin A: 510IU | Vitamin C: 3.1mg | Calcium: 148mg | Iron: 7.4mg

     

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    Filed Under: Advanced, Entrees Tagged With: lentils, mushroom gravy, salisbury steak, vegan, vegan entree

    Reader Interactions

    Comments

    1. Ashley

      October 24, 2017 at 5:53 am

      HOw much veggie broth?

      Reply
      • Lauren Hartmann

        October 24, 2017 at 10:59 am

        It’s listed in the recipe, it’s 2/3 Cup!😄

        Reply
      • Lauren Hartmann

        October 24, 2017 at 7:45 pm

        I realized you meant in the gravy and I somehow missed that! I fixed it, it is 2 cups!:)

        Reply
        • Things2Eat

          November 26, 2017 at 2:50 pm

          thanks! Yes, definitely should have clarified 🙂

          Reply
      • Beverly

        April 17, 2020 at 9:57 pm

        1/2 a cup in the steak recipe and 2 cups in the gravy recipe

        Reply
    2. Jen

      October 24, 2017 at 6:31 pm

      Which type of lentil do you recommend? Red, green or other?

      Reply
      • Lauren Hartmann

        October 24, 2017 at 6:32 pm

        I used green lentils, but I think whatever your favorite kind is will do!😊

        Reply
    3. Anne

      October 27, 2017 at 10:10 am

      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?

      Reply
      • Lauren Hartmann

        October 27, 2017 at 12:31 pm

        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!

        Reply
    4. Sheena

      October 30, 2017 at 2:27 pm

      Do you think this could work with tinned lentils? Drained and rinsed?

      Reply
      • Lauren Hartmann

        October 30, 2017 at 3:42 pm

        Absolutely! I think that would work and save some time!😁

        Reply
    5. Nicole Bizjak

      November 2, 2017 at 12:27 am

      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!

      Reply
      • Lauren Hartmann

        November 3, 2017 at 3:29 pm

        Yay! That all sounds amazing! This makes me so happy!

        Reply
        • Jasmine Sisneros

          November 9, 2019 at 5:13 am

          Just wondering if we need to add the vital wheat gluten. I prefer not to use it.

          Reply
          • Lauren Hartmann

            November 10, 2019 at 12:53 pm

            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!

            Reply
      • Destiny

        July 17, 2020 at 11:59 pm

        4 stars
        Great recipe. I found it to be a little too much liquid smoke for my taste but it could be the brand that I used. I recommend adding 3/4 the amount and taste to see if you want more. I also used xanthan gum as a substitute for the vital wheat and it worked great! The conversion for this recipe is about 1.5 tbsp of xanthan gum. Xanthan gum is a lot easier to find! Everything else was as is with the recipe. Next time I may add onion slices!

        Reply
      • Jen

        October 24, 2020 at 8:54 pm

        I am a new vegan and have a ton of health restrictions and allergies. Would you mind telling me what the role of the viral wheat gluten is other than protein? Is it a binder, for texture, or something else?

        I’m trying to figure out how I could make these without it because it looks delicious!

        Reply
        • Brit

          February 23, 2021 at 1:16 pm

          It’s a binder and provides the chewy/meaty texture. In other comments, R&W says it wouldn’t work without the VWG and I agree.

          Reply
          • joe

            May 22, 2023 at 3:25 pm

            …use durum flour. I tries it in sausages and it worked.

            Reply
      • Deanna

        February 6, 2021 at 10:28 am

        Great idea!

        Reply
    6. Susan

      November 3, 2017 at 4:00 am

      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?

      Reply
      • Lauren Hartmann

        November 3, 2017 at 3:26 pm

        I think whole wheat would work great!

        Reply
    7. Beth Purdon

      November 4, 2017 at 8:54 am

      My husband has celiac disease, is there a substitute for vital wheat gluten?

      Reply
      • Lauren Hartmann

        November 4, 2017 at 9:45 pm

        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!

        Reply
        • Glen

          April 5, 2019 at 12:55 am

          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.

          Reply
          • Cindy

            April 15, 2019 at 10:55 pm

            How much oats did you use?

            Reply
          • Barb Clough

            May 8, 2023 at 6:42 pm

            4 stars
            I did the oatmeal and egg replacement also (didn’t have any wheat gluten and too lazy to go to store) This was tasty – mine didn’t have a nice color like your photo, so I sprinkled in a little tumeric and that helped! I’ll try baking them next time, just to try it that way!

            Reply
        • Jen

          October 24, 2020 at 8:57 pm

          Ugh. Sorry. I just saw this comment. Somehow only half the comments loaded at first. Nevermind my earlier question!

          Reply
        • Nares

          June 25, 2022 at 12:01 am

          5 stars
          Could i possibly make my own vegetable stock and replace water with aquafaba as a binder and omit vital gluten??

          Reply
      • MecaLee

        December 19, 2018 at 7:33 pm

        4 stars
        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.

        Reply
      • Beverly Sallade

        September 17, 2020 at 6:07 pm

        Someone posted above that they used xanthan gum as a substitute for the vital wheat gluten and it worked great. The conversion in this recipe is about 1 1/2 Tbls

        Reply
    8. Cara

      November 4, 2017 at 1:41 pm

      What could I use instead of vital wheat gluten? Garbonzo flour and flax seeds?

      Reply
      • Lauren Hartmann

        November 4, 2017 at 9:42 pm

        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!

        Reply
        • byoungonline

          December 5, 2017 at 12:48 am

          Brown rice flour gets pretty sticky and chewy when wet. Maybe that would work?

          Reply
        • Carrie Badillo

          February 25, 2019 at 4:32 pm

          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!!!

          Reply
          • Tina

            November 1, 2019 at 11:44 am

            Did you use a 1:1 ratio for the flax seed substitution?

            Reply
          • MarthaMagoo

            November 18, 2019 at 1:36 am

            Thank you for letting us know what you used. I’m celiac and my boyfriend is a vegan so I would love to make this for the both of us to eat.

            Reply
      • Peacenloaf

        January 18, 2018 at 11:57 am

        You can use sticky brown rice and flaxseed, instead vital wheat gluten.

        Reply
        • Lisa Whitford

          September 4, 2018 at 12:04 pm

          Is that whole flaxseed or flaxseed meal?

          Reply
          • Lauren Hartmann

            September 4, 2018 at 2:40 pm

            I would use flaxseed meal!

            Reply
    9. Kimberly

      November 7, 2017 at 12:36 am

      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!

      Reply
      • Lauren Hartmann

        November 7, 2017 at 2:50 pm

        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!

        Reply
        • Teresa

          January 7, 2018 at 6:06 am

          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.

          Reply
    10. Amy

      November 8, 2017 at 11:59 am

      Any idea how I could make this gluten free. It looks sooooo good!

      Reply
      • Lauren Hartmann

        November 8, 2017 at 8:28 pm

        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!

        Reply
        • Riss

          December 24, 2017 at 10:50 am

          I am wondering if you could use TVP and flax eggs in place? I might try it out and see🤞! It looks soooo good!

          Reply
          • Lauren Hartmann

            December 24, 2017 at 4:24 pm

            Let me know how it goes! I am very interested to see if that works out!❤

            Reply
            • Fay

              April 3, 2020 at 3:22 pm

              Can you used any other beans like mug beans instead of lentils

            • Lauren Hartmann

              April 3, 2020 at 8:04 pm

              I have only tested it with lentils, but I do think any kind of beans will work!

    11. Things2Eat

      November 15, 2017 at 6:58 pm

      for the lentils – do you want 2 cups of cooked lentils, or 2 cups of dry lentils, cooked? Thanks!

      Reply
      • Lauren Hartmann

        November 15, 2017 at 7:02 pm

        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.

        Reply
    12. The Bearded Hiker

      November 24, 2017 at 8:32 am

      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!

      Reply
      • Lauren Hartmann

        November 24, 2017 at 1:38 pm

        Yay! I really hope you like it! It is definitely one of my favorites.

        Reply
    13. The Bearded Hiker

      November 27, 2017 at 7:45 am

      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!

      Reply
    14. nancy

      December 27, 2017 at 11:57 am

      This was one of the best vegan dishes I have had to date… outstanding in every way.

      Reply
      • Lauren Hartmann

        December 27, 2017 at 5:06 pm

        Yay! I love hearing this! You made my day!❤

        Reply
    15. Nat

      December 30, 2017 at 7:25 pm

      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!

      Reply
    16. emmakmommy

      January 2, 2018 at 6:48 pm

      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!

      Reply
      • Lauren Hartmann

        January 2, 2018 at 11:52 pm

        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!

        Reply
    17. Goldie

      January 3, 2018 at 4:15 pm

      Want to make these soon, just double checking that I use 1 cup of VWG.

      Reply
      • Lauren Hartmann

        January 3, 2018 at 4:22 pm

        Yes, 1 cup of vital wheat gluten😁

        Reply
    18. Francine

      January 6, 2018 at 11:38 pm

      I just made this and it is now my new favorite vegan dish!

      Reply
      • Lauren Hartmann

        January 7, 2018 at 11:32 am

        Yesssssss!❤❤❤

        Reply
    19. Shauna Sanchez

      January 11, 2018 at 10:16 am

      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!

      Reply
    20. HolaGatita (@HolaGatita)

      January 26, 2018 at 8:20 pm

      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!

      Reply
    21. Chris

      January 31, 2018 at 10:44 am

      This recipe is absolutely fantastic! I’ve never used vital wheat gluten. Its pretty amazing in creating a “meaty” texture. Cheers!

      Reply
      • Lauren Hartmann

        January 31, 2018 at 6:30 pm

        Awesome! I’m so glad you liked it!❤

        Reply
    22. Dawn

      February 11, 2018 at 10:56 am

      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?

      Reply
      • Lauren Hartmann

        February 11, 2018 at 5:26 pm

        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!❤

        Reply
        • Dawn

          February 11, 2018 at 6:43 pm

          Thanks for the quick reply! I’ll let you know how it works out! Thanks for sharing!!

          Reply
    23. Jozie

      February 12, 2018 at 11:16 am

      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?

      Reply
      • Lauren Hartmann

        February 12, 2018 at 4:25 pm

        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!

        Reply
        • Jozie

          February 12, 2018 at 4:16 pm

          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)

          Reply
          • Lauren Hartmann

            February 12, 2018 at 9:47 pm

            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!❤

            Reply
      • Jennifer

        February 26, 2018 at 1:36 am

        Kikomon (and other brands) have gluten free soy sauces. Though I’m not sure how ready they are to find.

        Reply
    24. Alex

      February 19, 2018 at 4:13 pm

      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!

      Reply
      • Lauren Hartmann

        February 19, 2018 at 9:45 pm

        Thank you so much for sharing! That is awesome information!❤

        Reply
      • Nares

        June 24, 2022 at 9:34 pm

        5 stars
        Thankyou for sharing that information! I have been struggling to find vital weat gluten here in Australia, the major supermarket chains dont stock it, i have plenty of TVP.
        Did you grind it to a fine powder or leave it as granules?

        Reply
    25. Diane P

      February 23, 2018 at 9:12 am

      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!!! 😉

      Reply
    26. Susan Kohut

      March 26, 2018 at 6:29 pm

      Any idea if you can freeze the “steak” mixture and then defrost and cook later?

      Reply
      • Lauren Hartmann

        March 27, 2018 at 3:42 pm

        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!

        Reply
        • ADRIENNE COOPER

          March 19, 2019 at 12:17 am

          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,

          Reply
      • Deanna

        February 6, 2021 at 10:33 am

        Sorry so late to comment, but I did freeze them. They worked great to reheat in the convection oven, I then tried to microwave the remainder and they puffed up and got soft. Still delicious, but not the “meaty” texture I wanted. Hope this helps.

        Reply
    27. Gretchen

      April 11, 2018 at 10:17 pm

      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.

      Reply
    28. Terri

      April 11, 2018 at 11:06 pm

      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?

      Reply
      • Lauren Hartmann

        April 11, 2018 at 11:48 pm

        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!❤

        Reply
    29. Iris

      April 22, 2018 at 1:55 am

      Hey! Looks Delishhh🤤 Don’t have any VWG on hand.. was wondering if you’d think Spelt flour would work some what similar?

      Reply
      • Lauren Hartmann

        April 22, 2018 at 7:16 pm

        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.

        Reply
    30. Angie Hache

      April 26, 2018 at 12:19 pm

      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!

      Reply
      • Lauren Hartmann

        April 26, 2018 at 2:59 pm

        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.

        Reply
        • Kathleen

          May 6, 2019 at 10:47 pm

          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?

          Reply
          • Lauren Hartmann

            May 7, 2019 at 8:08 pm

            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.

            Reply
    31. helovestorun

      May 2, 2018 at 6:18 pm

      Did you use panko or regular breadcrumbs?

      Reply
      • Lauren Hartmann

        May 2, 2018 at 6:35 pm

        I used regular bread crumbs, but you can totally use panko if you want!

        Reply
    32. Deanna

      May 3, 2018 at 3:49 pm

      How thick approximately do you make them?

      Reply
      • Lauren Hartmann

        May 3, 2018 at 6:33 pm

        I would say 1/3-1/2 inch thick. The thinner they are the firmer they will be.

        Reply
    33. Amanda B

      May 17, 2018 at 3:36 pm

      When baking in the oven how long and at what temperature would you suggest?

      Reply
      • Lauren Hartmann

        May 17, 2018 at 4:09 pm

        I bake them at 375 degrees for about 30 minutes, flipping them half way through baking.

        Reply
        • Michael

          November 26, 2018 at 12:56 am

          5 stars
          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.

          Reply
    34. Sybille Stahl

      June 3, 2018 at 6:35 pm

      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.

      Reply
    35. Kerry

      August 26, 2018 at 9:00 pm

      Can you bake them in the oven? We eat plant based, no oil.

      Reply
      • Lauren Hartmann

        August 27, 2018 at 2:42 pm

        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!

        Reply
    36. Fran

      September 29, 2018 at 7:53 pm

      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.

      Reply
    37. Justin Lloyd

      October 3, 2018 at 3:01 am

      I loved the recipe! The flavor was good, but texture still was a bit soft. How do I firm it up?

      Reply
      • Lauren Hartmann

        October 3, 2018 at 3:32 pm

        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!

        Reply
    38. Jan Garrett

      October 9, 2018 at 2:20 am

      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?

      Reply
      • Lauren Hartmann

        October 10, 2018 at 2:46 pm

        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!

        Reply
        • Lindsay Young

          March 7, 2019 at 1:08 am

          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?

          Reply
          • Lauren Hartmann

            March 10, 2019 at 12:04 pm

            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!

            Reply
    39. Alicia

      November 22, 2018 at 8:33 pm

      5 stars
      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!

      Reply
    40. Kandiee

      November 30, 2018 at 1:17 am

      5 stars
      How many does it make. And does it freeze well.
      Want to use for a family all vegan Xmas party

      Reply
      • Lauren Hartmann

        November 30, 2018 at 4:11 pm

        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!

        Reply
    41. Kathy Below

      December 9, 2018 at 2:59 am

      Hi,
      Just wondering if I could use kidney or black beans instead of lentils.

      Reply
      • Lauren Hartmann

        December 9, 2018 at 12:16 pm

        Sure, I think either of those would work the same!

        Reply
    42. Charles

      January 9, 2019 at 9:45 am

      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!

      Reply
      • Lauren Hartmann

        January 9, 2019 at 2:20 pm

        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!

        Reply
    43. lillian

      March 16, 2019 at 3:41 am

      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 😁

      Reply
      • Daw

        March 16, 2019 at 9:13 pm

        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!

        Reply
    44. Terry

      March 22, 2019 at 5:33 am

      5 stars
      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.

      Reply
    45. Kim

      April 29, 2019 at 10:26 pm

      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

      Reply
    46. Patricia

      April 30, 2019 at 5:48 pm

      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.

      Reply
      • Lauren Hartmann

        May 1, 2019 at 4:27 pm

        I use dried bread crumbs for this recipe.

        Reply
    47. Mary

      August 5, 2019 at 3:25 pm

      5 stars
      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.

      Reply
    48. Marcia

      August 22, 2019 at 5:03 am

      Sorry but…What’s liquid smoke? Where can I buy it? Thanks!🤔

      Reply
      • Lauren Hartmann

        August 25, 2019 at 11:40 am

        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.

        Reply
    49. Renae

      August 25, 2019 at 8:37 pm

      5 stars
      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,

      Reply
    50. Jules

      September 3, 2019 at 4:21 am

      5 stars
      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!

      Reply
    51. Kaitlin

      November 19, 2019 at 5:35 pm

      Im planning to make these for thanksgiving next week! I have a friend who is new to veganism & wants me to make her a meal to pick up the day before. Do you think it would be ok to make the mixture the day before so that I can make one steak for her & just refrigerate the rest to cook the next day? Will overnight refrigeration affect the texture?

      Reply
      • Lauren Hartmann

        November 23, 2019 at 12:27 am

        Putting it in the fridge overnight should be totally fine. I usually don’t keep the mixture longer than a day or 2 in the fridge, but overnight works!

        Reply
    52. Whitney Davis

      November 30, 2019 at 11:28 pm

      We just made these for dinner! Very pleased with the texture. These would be great for burger patties, too.

      A couple notes:
      I added Dijon mustard, corn meal, and Worcestershire sauce – reminiscent of my childhood recipe.

      The flavor was a bit bland, so next time I will be adding more salt and pepper to the steak mixture. Possibly more soy sauce too.

      Served with basmati rice, sauteed onions, and corn.

      Thank for the recipe! Looking forward to making again.

      Reply
    53. Suzanne J Miron

      January 10, 2020 at 2:11 am

      I made this for dinner tonight and am so pleased! Very good and, again, my husband liked it too. Thank you so much! It’s going into my favorites folder to do again!

      Reply
    54. Suzanne J Miron

      January 10, 2020 at 2:12 am

      5 stars
      I forgot to rate it, sooo good!

      Reply
    55. Farah

      January 10, 2020 at 7:09 pm

      5 stars
      Much easier to make than I thought it would be, and the flavor was good! I only used 1 1/2 cups of broth in gravy, to keep it thick. VWG is a great protein source and I think it tastes better than soy. I pan fried the patties until extra crispy. Thank you so much for the recipe!!

      Reply
    56. Cathy

      January 19, 2020 at 11:35 pm

      5 stars
      Made this tonight. Delicious! Enough for several more meals. May need to make more gravy but it is easy. The whole recipe was easy. Loved that there was lots of gravy. This is the second Salisbury veggie steaks I’ve made and this one was better. Thanks!

      Reply
    57. Holli

      February 6, 2020 at 12:48 am

      5 stars
      This was delicious! I added a “Not Beef Boullion” to the gravy, which I think helps with the colour if you don’t get the Trader Joe’s broth (which I did not)
      Thanks so much for the recipe 🙂

      Reply
    58. Suzanne

      April 1, 2020 at 7:57 pm

      This looks so good! What a great way to get some vegan protein!

      Reply
    59. Olia

      April 11, 2020 at 4:03 am

      5 stars
      Hi, I have a question. Can you omit most of the ingredients and still make this taste good? I don’t like lentils, and my aunt’s second cousin is sensitive to gluten.

      I’m kidding. I just can’t believe some comments.

      I made some seitan buffalo chicken nuggets today, and they turned out so amazing I literally ate the entire bowl. Lol. (I improvised the recipe)

      Can’t wait to try your Salisbury Steak recipe!
      Thank you!
      Olia

      Reply
      • Rebecca Foster

        August 18, 2020 at 10:58 pm

        LOL!!!!!!!!!!!!

        Reply
    60. London Dean

      August 16, 2020 at 12:15 pm

      5 stars
      I made this a couple months ago, it was better than I thought it would be. I baked my steaks a day ahead of time, then put them in the skillet with oil the next day for dinner. My family and I ate it up with not much leftover. They tasted just like Salisbury steaks. I’m for sure making this again.

      Reply
    61. Laura s

      September 7, 2020 at 3:45 am

      5 stars
      I just made this and it is delicious!

      Reply
    62. Tina

      September 24, 2020 at 10:41 pm

      5 stars
      Just finished a plate of this in record time. So good! Thank you for the recipe.

      Reply
    63. Pamela Fraser

      October 20, 2020 at 12:41 am

      These were so good! Loved the texture not mushy like most bean burgers I have tried. I added more breadcrumbs to make it firmer . I had hot wet lentils. They turned out delicious!

      Reply
    64. Sharon

      October 23, 2020 at 5:42 pm

      Had this recipe in my Pinterest file for a while, looking for something different and easy today. Just finished them, I don’t do mushrooms, but made a brown gravy. Delicious! Will be sharing this with friends.

      Reply
    65. Malorie Shannon

      November 4, 2020 at 4:05 am

      5 stars
      This looked delicious so I made it for dinner tonight. I don’t have vital wheat gluten so I followed one reviewer and swapped it out for uncooked oats and a flax egg (1tbsp ground flax and 3 tbsp water=1 egg), other than that followed recipe as written and it was awesomely delicious. Definitely a keeper recipe to make over and over again. Thank you!! I took a picture but not sure how to post here.

      Reply
    66. DJ

      December 12, 2020 at 6:48 pm

      Fresh or dried thyme?

      Reply
    67. Lisa

      December 22, 2020 at 5:31 pm

      5 stars
      I made these and they turned out fabulous. I had to substitute split green peas for the lentils, cup for cup, and really enjoyed them. I will definitely make these again.

      Reply
    68. Penelope

      January 20, 2021 at 11:27 am

      4 stars
      I made these last night. I like how many patties the recipe makes, but I would double the amount of gravy. Perhaps you could get away with halving it again as much.

      My two meat-eating men (partner and teenaged son) thought that these were great. For me, there was too much liquid smoke and sodium (I didn’t even add salt to the gravy) – and I put Malden’s finishing salt on everything savory! So, next time, half the smoke and half the salt. Plus, I wouldn’t bake in advance because they came out too tough for my liking.

      I will be trying this recipe again, though, because, for the guys in our household, this was a winner. Being the only one doing Veganuary means that I’m trying to be sensitive to their tastes.

      Reply
    69. Brenda

      February 2, 2021 at 1:39 pm

      This is really really good. I will next time cut back a little on the thyme as it is not a flavor I am crazy about. I love the texture of the “steaks”

      Reply
    70. Deanna

      February 6, 2021 at 10:48 am

      5 stars
      We loved it. We made ours about 1/3” thick. Be sure to use low sodium soy sauce. If you use less soy sauce then you need to add more liquid in some form or you won’t get the right texture. We froze some and reheated in an oven (microwave did not work, they puffed up and became soft, although still delicious!) Double the gravy for sure, especially if you’re serving with potatoes. Gravy is sooo good! For two people we got three meals out of it. I’ve been making this several years. We think it’s delicious. Thank you for the recipe!

      Reply
    71. Corrie Vasilopoulos

      February 22, 2021 at 8:19 pm

      5 stars
      This is a fantastic recipe! I’m working on converting to a vegan diet and this was the first recipe I tried out with my husband and family – it was a hit! I did have a hard time finding vital wheat gluten so I substituted 1 cup all purpose flour + 1 egg (not vegan, I realize), but it worked in a pinch and would be acceptable for anyone who includes egg into their diet.

      Reply
    72. Ambur

      March 27, 2021 at 9:30 pm

      5 stars
      This is delicious. The gravy is amazing…. I’ve been meaning to make this for a long time and am glad I finally did. Definitely wanted some mashed potatoes or something with it! But it stands on its own and I might use this as my vegan turkey day replacement. I did use one cup of lentils which I cooked and couldn’t figure out why there was so many that wouldn’t incorporate until I went through the comments. Maybe a *measure after cooking* note for dodo birds like me would be helpful?! But either way it worked out! Thank you!

      Reply
      • Ambur

        March 27, 2021 at 9:43 pm

        Oh and I halved the recipe. Besides my lentil snaffoo it worked great. Don’t half the gravy! Ever! Quadruple it!

        Reply
    73. Sybille Stahl

      May 18, 2021 at 2:51 pm

      I’ve made this a few times now, and it’s a family favourite, but I say, double the gravy recipe.

      Reply
    74. Suzy

      October 24, 2021 at 7:05 pm

      5 stars
      This was good! I cut the recipe to 2 servings and it made 2 very nice sized steaks. Yes, I should have listened to the commenter who said the Liquid Smoke was overpowering. It was. I’m curious to try adding a bit of onion powder and garlic powder and subbing a vegan Worcestershire for the soy sauce. I opted for frying instead of baking and they were fork tender. Served with mashed potatoes (and the wonderful gravy of course!) and maple roasted honeynut squash. It was quite the dinner!! Thanks so much!

      Reply
    75. Ramona Mcavoy

      January 17, 2022 at 9:22 am

      Do you think black beans would work in place of lentils

      Reply
    76. Amy M

      February 28, 2022 at 8:23 pm

      5 stars
      Hey Lauren! We made this tonight! My meat eating husband ranked it above any Salisbury steak he has had, He started dreaming about how else we could use this and envisioning what we need to do to make this at a campsite! I consider it a win. Thank you so much!

      The only issues I had is I didn’t notice that the recipe called for cooked Lentils so I completely underestimated the time it would take. I am also slow. Getting from start to finish took me 2 hours.

      So worth it! Keep sharing! I love what I have learned from you in one recipe!

      Reply
    77. Cindy

      April 16, 2022 at 10:23 pm

      5 stars
      I have been making these lentil steaks for years now for my husband and I. I make batches and freeze them and we eat them all throughout the week. I don’t make the gravy though, just the steaks. Thank you so much for sharing this recipe. I wanted you to know how much this recipe is loved in my house.

      Reply
      • Brielle

        April 21, 2022 at 11:02 am

        How do you cook them after freezing?

        Reply
    78. Brielle

      April 21, 2022 at 11:01 am

      Gah, whyyyyy do I have to be so sensitive to gluten?! Tragic! These look great!

      Reply
    79. Kristin

      September 5, 2022 at 4:19 pm

      This was fantastic! I think next time I’ll bake them for a bit then pan fry. Would have liked them a bit firmer. The gravy is delicious. Served it with mashed potatoes and asparagus 😋😋😋😋

      Reply
    80. Shannon

      November 19, 2022 at 8:25 pm

      5 stars
      Lauren,

      Thank you for this recipe!!!! I found it at the beginning of the pandemic and can’t tell you how much I looked forward to dinner on the nights when I was making these. It was back when some basic groceries were out of stock so I sprouted the lentils to stretch how much I could make & occasionally had to swap out ingredients based on what I could get my hands on – every version was fantastic!!

      A close friend of mine gluten intolerant so I swap eggs for vital wheat gluten and crushed walnuts/ cashews/ almonds for the bread crumbs. You created a masterpiece, your recipe is a gem and works for multiple diets!

      Can’t tell you how lovely it was to have an incredibly nutritious meal that felt like comfort food! I was in Oakland at the time next to the capital where most of the protests took place and your recipe made the honking/ megaphones/ fireworks/ loud cracking sounds that weren’t fireworks fade into the background. Am sprouting some lentils because I was craving this dish and thought it was past due to thank you. Super yummy!

      Reply
    81. Edamommy4life

      January 7, 2023 at 6:11 pm

      5 stars
      These steaks were so flavorful and great texture. My kids asked for seconds! So glad I doubled the recipe. They will be added to our favorites recipe book!

      Reply
    82. joe

      May 24, 2023 at 12:58 pm

      5 stars
      I made this recipe with these tweak today viz. instead of wheat gluten I used durum flour. Liquid smoke I used 1 tsp and added a bit less 1 tsp smoked paprika. They turned out excellent and would do it again. As the sauce I used a frozen one I had.

      Reply
    83. Autumn

      October 28, 2021 at 2:13 pm

      5 stars
      I made these last night and I have to say the best recipe ever! I have been a vegetarian for about 14 years and I have never tried making vegan steaks. I love the fact that you don’t have to use eggs. Thanks Lauren for opening up my horizon. Great texture and great taste. I will definitely be making these again in the near future.

      Reply

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