Vegetarian Salisbury Steak

So, no, I haven't gone vegetarian on you. And my love of homemade Salisbury steak is strong. I particularly love the mushroom gravy - always the best part for me when I was eating it grown up. But the veggie version is damn good, too.

What I had was a strong craving for this dish, a package of mushrooms that needed to be used up, a resolution to eat more beans and a lack of ground beef in the house. Hmm. So I can't make Salisbury steak? Sure I can! I actually have a number of veggie burger recipes and I also adapt them based on what I have at home. But I find that black beans give the "meatiest" flavor. I had rice in the house but quinoa or other cooked grains would also work here.

The secret to Salisbury steak is to finish cooking the beef (or veggie) patties in that good mushroom gravy. And the secret to good gravy is the Worcestershire sauce. If you're not hardcore about this being fully vegetarian, feel free to use the traditional beef stock instead of veggie stock to make the gravy. But either way, it's SO good.

And if you want the original, beef recipe, you can find it here.

Yield: 4 Servings

Author: Anita Schecter

Vegetarian Salisbury Steak

prep time: 20 Mcook time: 25 Mtotal time: 45 M

Recipe for a vegetarian version of the classic ground beef Salisbury steak with mushroom gravy.

ingredients:

• For the Patties:
• 1 Cup black beans, rinsed and drained
• 1 Small onion, peeled and quartered
• 2 Cloves garlic, peeled
• 1 Egg
• 1/4 Cup cooked rice
• 1/4 Cup shredded carrots
• 1/2 Cup breadcrumbs
• 1/4 Teaspoon ground black pepper
• 1/2 Teaspoon salt
• Olive oil for frying
• 
  
• For the Gravy:
• 2 Tablespoons butter, divided
• 8 oz. Sliced mushrooms
• 2 Tablespoons all-purpose flour
• 2 Cups vegetable stock
• 1 Tablespoon Worcestershire sauce (vegetarian version if you're strict)
• 1 Tablespoon chopped fresh parsley
• Salt and ground black pepper to taste

instructions:

How to cook Vegetarian Salisbury Steak

1. Add the black beans, onion and garlic to a food processor and pulse until the mixture has broken down but is not a paste. Transfer to a bowl and stir in the cooked rice, shredded carrots, egg, breadcrumbs, salt and pepper. Form into 4 equal patties.
2. Heat the olive oil in a large skillet or cast iron pan and cook the patties for about 5 minutes, on medium heat, until under side is browned. Flip and cook the other side for another 5 minutes or until browned. Remove the patties to a separate plate.
3. Add one tablespoon of the butter to the skillet along with the sliced mushrooms and cook on medium heat for about 5 to 7 minutes or until slightly browned. Remove the mushrooms to a separate plate.
4. Add the remaining tablespoon of butter and the flour to the pan and whisk to combine. On low heat, slowly whisk in the stock. Return the mushrooms to the pan, stir in the Worcestershire sauce and the parsley and season with salt and pepper.
5. Return the veggie patties to the pan and continue to cook on low heat for an additional 10 minutes. If the sauce thickens too much, just thin it out with a bit more stock. Serve over mashed potatoes or noodles.

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