The Best Vegan Salisbury Steak Risotto
Creamy, comforting risotto with all the flavors of Salisbury steak!
Servings: 4
Calories: 465kcal
Ingredients
For The Salisbury Steak Gravy
- 2 Tablespoons Olive oil
- 1/2 a Sweet onion, diced
- 4 Cloves Garlic, chopped
- 10 Ounces Baby bella mushrooms, chopped
- 1 Pound(16oz) Vegan beef, I used Beyond Beef*
- 2 Tablespoons All purpose flour
- 2 Cups Vegan beef broth(I used Ocean's Halo brand) or vegetable broth
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Ketchup
- Salt and Pepper to taste
For The Risotto
- 6 Cups Vegan beef broth or vegetable broth
- 1 Tablespoon Olive oil
- 1/2 a Sweet onion, diced
- 1 1/2 Cups Arborio rice
- 1/2 Cup Stout beer, vegan( I used Sierra Nevada Stout)**
- 4 Tablespoons Vegan butter, I used Country crock plant butter
- 1/3 Cup Vegan Parmesan, I used Follow Your Heart
- Salt and Pepper to taste
- Toasted bread crumbs and Chives for topping
Instructions
- Start by making the gravy portion. In a large non-stick skillet, heat the olive oil on medium high.
- Add the onion and garlic. Sauté, reducing heat as needed, until the onion is translucent. About 2 minutes.
- Add the mushrooms, sauté for about 5 minutes or until the mushrooms have released their liquid and are starting to brown. Season the mushrooms with a pinch of salt and pepper.
- Now, add the vegan beef to the skillet, and crumble it with a wooden spoon, stirring it into the mushroom. Then sauté until the vegan beef is brown. About 5 minutes. Season with a pinch of salt and pepper.
- Sprinkle the flour into the skillet and then toss to coat the vegan beef and mushrooms with the flour.
- Pour the broth, Dijon and ketchup into the skillet, then stir to evenly combine everything. Let the gravy simmer for 2 to 3 minutes or until the gravy is thick enough to coat the back of the spoon. Taste and adjust seasonings.
- Turn off the heat and then pour the gravy, beef, mushrooms and all into a heat proof bowl. I like to keep the gravy warm in the oven at around 200 degrees(F).
- Start the risotto. In a medium sized sauce pan, heat the 6 cups of broth on medium. Bring to a simmer and then keep hot on medium low to make the risotto.
- On a separate burner, heat the olive oil in the non-stick skillet you used for the gravy on medium high again.
- Add the onion and sauté until translucent. About 2 minutes.
- Pour the Arborio rice into the skillet and toss with the onions. Let the rice toast for 1 to 2 minutes.
- Pour the beer into the skillet with the rice and stir, letting the beer be absorbed by the rice.
- Now, taking about 1/2 cup of the hot broth out of the sauce pan at a time. Pour the 1/2 cup of broth into the skillet with the risotto. Stir consistently until the broth is absorbed.
- Continue this process, adding about 1/2 cup of broth at a time, then stirring until the broth is absorbed, until all 6 cups of broth have been added and absorbed. This whole process will take 30 to 40 minutes.
- Put the heat on low, then add the vegan butter and vegan Parmesan to the risotto. Stir until everything has melted into the risotto.
- Add a few pinches of salt and pepper. Taste the risotto and adjust seasonings.
- Pour about 1/2 to 3/4 of the Salisbury steak gravy into the risotto. And stir to combine.
- Turn off the heat. Then divide the risotto into bowls, top each with a little more gravy, toasted bread crumbs and chives.
Video
Notes
*If you don't want to use vegan "beef", lentils, tvp or tofu crumbles are a great replacement!
**I used beer, but if you prefer, you can use white wine or just extra broth.
Nutrition
Calories: 465kcal | Carbohydrates: 75g | Protein: 11g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 7mg | Sodium: 300mg | Potassium: 420mg | Fiber: 5g | Sugar: 4g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 4mg