Vegetarian Salisbury Steak With Gravy

Last updated on February 23, 2019 by Liza Hawkins

This vegetarian Salisbury steak (or, rather, “steak”) is prepared the same way as the traditional recipe, including simmering in a savory gravy before being devoured with creamy mashed potatoes.

My oldest child is 11-years-old, and in the midst of trying all kinds of new things. The world is her oyster, if you will.

Recently, after a few poignant YouTube and Netflix videos, she decided to attempt an ovo-lacto vegetarian lifestyle, with the caveat that if the animal was raised humanely, she’d perhaps consider eating meat now and again.

We said, “Cool. Go for it!”

Followed by, “This means you need to be open-minded about your meals — can’t subside on grilled cheese and pasta alone!”

And then, “I’m not short-order cooking all your meals.”

The reality is, she’s already a very unpicky eater who’s willing to try almost anything, and has a pretty diverse palate. In terms of a tween proclaiming “I’m a VEGETARIAN!!!!” she’s the ideal candidate.

So, a few weeks ago I had Salisbury steak on the dinner menu.

Note: I don’t actually create weekly dinner menus. “Menu” for me entails looking in the fridge at 4 PM, to see what’s thawed, and then figure out what to make based on the other ingredients I have on hand. You know. To clarify.

Salisbury steak, traditionally made with ground beef, is a fun and easy throwback meal — especially if, like me, you’re a fan of mashed potatoes and gravy. It all comes together in a glorious savory mess, only made better by buttered lima beans on the side.

But that doesn’t work for a vegetarian.

Vegetarian Salisbury Steak With Gravy

So, instead, I mimicked Salisbury steak for her. After scouring the interwebs for inspiration, I decided to forgo black beans like most recipes called for, and instead construct “steaks” using pinto beans.

I mashed them up coarsely, and mixed in an egg, some herbs, salt and pepper, and then did a flour coating on the outside to allow for a little crunchy sear.

The gravy is simple, made with vegetable stock, mushrooms and onions. Once it’s bubbly and seasoned to your liking, the “steaks” enjoy a final cook in the gravy to absorb even more flavor.

This was a fun tweak to a recipe that we meat-eaters in the family love!

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Yield: 4

Vegetarian Salisbury "Steak" With Gravy

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

This vegetarian Salisbury "steak" is prepared the same way as the traditional recipe, including simmering in a savory gravy before devouring with creamy mashed potatoes.

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Ingredients

[i]For the "steaks"[/i]

• 1 15-ounce can pinto beans, drained
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons fresh Italian parsley, chopped
• 3 green onions, chopped
• 1/2 cup sliced mushrooms
• 3 tablespoons olive oil
• 1 cup all-purpose flour

[i]For the gravy[/i]

• 1/4 cup salted butter
• 1/4 cup all-purpose flour
• 1/2 cup sliced mushrooms
• 1/2 medium onion, diced
• 1 clove fresh garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups vegetable stock

Instructions

For the steaks

1. Add the beans, 1 egg, salt, pepper, parsley, green onions and mushrooms to a large bowl. Use a potato masher or a fork to make a chunky paste of everything, taking care to leave some beans whole. Place the bowl in the fridge.
2. Preheat a large skillet with the olive oil over medium. Meanwhile, grab 3 small bowls. Add the flour to one, the panko to another, and the egg to the last (add a tablespoon of water and beat the egg). Season the flour and panko with more salt and pepper if you want.
3. Pull the bean mixture out of the fridge. Divide it into four, and make patties that are about 1/2 inch thick. Dredge each into the flour (coating both sides lightly), then the egg, then back in the flour for a final light coating.
4. Cook the "steaks" in the preheated skillet for about 8 minutes, turning them halfway. Once they're golden brown on both sides, remove them to a plate to rest while you make the gravy.
   
   

For the gravy

1. Add the butter to the skillet, and once it's melted, add the mushrooms, garlic and onions. Saute those until the mushrooms are lightly browned and the onions are translucent — about 5 minutes.
2. Sprinkle the flour on top, and continue stirring for another minute longer. Pour the vegetable stock in all at once, scraping the bits from the bottom of the skillet, and keep stirring until the gravy is thick and bubbly.
3. Season it with the remaining salt and pepper, then place the "steaks" back in the skillet to simmer for a few more minutes before serving with a side of mashed potatoes and your favorite veggie.