Vegan Salisbury Steak
4 Beyond Burgers
1/3 cup Panko Breadcrumbs
1 tbsp Worcestershire Sauce
2 tsp Dijon Mustard
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Italian Seasoning
1/2 tsp salt
1/4tsp ground black pepper
1 tbsp Olive oil
2 tbsp Butter
8 oz Baby portobello mushrooms, chopped
1/2 medium Onion, chopped
2 tsp Worcestershire sauce
1 garlic clove, minced
4 tbsp all purpose flour
1 3/4 cup Veggie Broth
1/4 tsp sage, optional
1 tbsp olive oil for pan searing
Into a large mixing bowl add all steak patty ingredients. Mix well until combined.
Heat a skillet to medium high heat. Add in olive oil and steaks. Sear for 1 minute per side or until golden brown.
Remove from pan and set aside.
Make gravy by adding olive oil into the skillet and deglazing the pan (scrap food bits from bottom of pan with wooden spoon).
Add in onion, and mushroom and cook until softened (about 4 minutes).
Add in garlic clove and cook for 1 minute or until fragrant.
Put flour into the mix and stir around until golden (Approx 2 minutes).
Add in butter, mix and allow to cook for 2 minutes.
Slowly whisk in veggie broth and Worcestershire sauce and cook until thickened. (Approx. 3 minutes)
Add in the steak patties and cook for 3 minutes per side.