Vegan Salisbury Steak
Introduction to Salsbury Steak
Craving a hearty, savory Salisbury steak, but wanted to enjoy it with a plant-based twist? Look no further! Our vegan Salisbury steak with caramelized onion gravy version of this comfort food classic is made with protein-rich farro, eggplant, and shiitake mushrooms, and is sure to satisfy your cravings without weighing you down.
But before we dive into the recipe, let’s take a quick look at the history of Salisbury steak. According to food historians, the dish was created by Dr. James H. Salisbury in the late 1800s. The dish gained popularity in the United States during World War I and II when it was served as a cheap and filling meal to soldiers. In the 1970s, Salisbury steak became popular in TV dinners, further solidifying its place in American culinary history. I know that was my introduction to it.
Let’s get cooking! Our vegan Salisbury steak is a tasty and healthier alternative to the traditional version and is perfect for anyone looking to incorporate more plant-based options into their diet. So why wait? Let’s get started!
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What You Need…
How to Make Vegan Salisbury Steak
Chefs Tips
Salisbury Steak with Caramelized Onion Gravy
Servings: 4 People
Calories: 323kcal
In this recipe, you will learn to make a delicious vegan Salisbury steak made from protein-rich farro, eggplant, and shiitake mushrooms.
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Ingredients
FARRO STEAK MIXTURE
- 1 cup farro quick cook
- 1 Tbsp olive oil extra virgin
- 2 Tbsp quick oats
- 1 tsp poultry seasoning
- 1 Tbsp sweet soy sauce
- ½ tsp salt kosher
- 1 bay leaf
- 1 Tbsp black vinegar
- 1 ½ cups vegetable stock
- 2 Tbsp potato starch
EGGPLANT
- ½ eggplant Globe. Cut into ¼ thick rounds
- 1 tsp poultry seasoning
- ½ tsp salt kosher
- 1 Tbsp thyme leaves fresh
- 1 Tbsp olive oil extra virgin
SMOKY SHIITAKE MUSHROOMS
- 1 Tbsp molasses
- 1 tsp liquid smoke
- 1 tsp olive oil extra virgin
- 10-15 shiitake mushrooms
- ¼ tsp garlic granulated
- ½ tsp smoked paprika
- ¼ tsp salt
CARAMELIZED ONION GRAVY
- 2 yellow onions sliced thinly
- 2 Tbsp olive oil extra virgin
- 2 Tbsp all-purpose flour
- ¼ cup red wine
- 2 cups vegetable stock
- 1 bay leaf
- 2-3 thyme sprigs fresh
- ½ tsp salt kosher plus more to adjust the seasoning
Instructions
HOW TO MAKE FARRO SALISBURY STEAKS
- Place the farro in a blender, and hit the pulse button 5-6 times for 5 seconds. The farro needs to have a variety of sized pieces. There should be large pieces all the way down to a fine powder.
- Heat a pot over medium heat, and add the extra virgin olive oil. Lightly toast the farro.
- The poultry seasoning, salt, and bay leaf cooking for 30 seconds.
- Sweet soy sauce and black vinegar were added and cooked for 30 seconds.
- Add the vegetable stock, and stir to mix all ingredients. Reduce the heat to a low simmer, and cover, continue to cook for 12-15 minutes.
- Stir the cooking farrow every 5 minutes, the mixture should be very thick, like paste at the end.
- Allow the farro to cool just so that you can touch it without burning your finger. Firmly mix the potato starch into the cooked farro.
- Allow the mixture to cool completely.
PREPARING THE EGGPLANT
- In a large bowl, combine the extra virgin olive oil, poultry seasoning, and kosher salt, and mix to combine.
- Place the sliced eggplant on a baking sheet lined with parchment paper. Use a pastry brush to coat both sides of the eggplant.
- Sprinkle the thyme leaves on top.
- Cook in an oven set at 425 degrees, for 10 minutes. The eggplant should be soft with some crisping of the edges.
- Set aside to cool.
HOW TO MAKE SMOKY SHIITAKE MUSHROOMS
- Preheat the oven to 450 degrees.
- Remove the stems from the shiitake mushrooms.
- In a large bowl combine all of the ingredients, and mix well.
- Gently massage the shiitake mushroom to fulling coat the mushrooms.
- Place the shiitake mushrooms on a baking sheet lined with parchment paper.
- Cook for 5 minutes, the edges should have a hint of crispy edges.
FORMING SALISBURY STEAK PATTIES
- Place a sheet of plastic wrap on top of your cutting board.
- Scoop some of the cooked farro onto the plastic wrap, dip your fingers in water and gently form an oval patty.
- The eggplant round goes in the middle of the patty.
- Place a small about of farro on top of the eggplant and start to incase the eggplant.
- Gently press the shiitake mushroom into the top of the steak.
- Wrap the plastic wrap around the steak, twist the ends to seal, and create pressure to help form the patty. Place in the fridge for 30 minutes to cool and set.
COOKING THE SALISBURY STEAK
- Preheat the oven to 425 degrees.
- Heat a cast iron over medium-high heat, and drizzle a dash of extra virgin olive oil to just cover the bottom of the pan. Place the steak in a pan mushroom side up. Give the pan a shake to make it is not sticking. Cook on top of the stove for 3 minutes, then place in the oven to cook for about 6 minutes.
- Gently flip the steak, and place the steak back in the oven for 6 minutes.
- The finished steak should be crispy on the edges and golden brown.
HOW TO MAKE CARAMELIZED ONION GRAVY
- Heat a large pot over medium heat, and add the EVOO and the sliced onions.
- Cook the onions slowly until a deeply caramelized color is reached.
- Add the red wine, cooking until reduced by more than half, the wine should almost be completely evaporated.
- Add the bay leaf, thyme sprigs, and vegetable stock. Bring to a boil and reduce to a simmer cooking for 10 minutes.
- Combine the flour with 2 Tbsp all-purpose flour. Add the slurry to the gravy and continue to cook for 15 minutes.
Notes
Nutritional values are an estimate.
Nutrition
Calories: 323kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1935mg | Potassium: 521mg | Fiber: 6g | Sugar: 14g | Vitamin A: 715IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 3mg
