Tags | Burger

Vegan Salisbury Steak Dinner

Grill up the perfect vegan Salisbury steak dinner with the Extreme Griller Burger accompanied by rich mushroom and onion gravy.

Recipe Overview

Serves 4
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes

Ingredients

  • 1 box Sol Cuisine Extreme Griller Burger (4 patties)
  • 1 1/2 lb Yukon Gold potatoes, peeled and chopped
  • 4 cloves garlic
  • 2 tbsp vegan butter
  • 1 1/2 tsp salt, divided
  • 1/2 cup vegan sour cream
  • 2 tbsp chopped fresh chives
  • 2 tbsp olive oil, divided
  • 1 onion, thinly sliced
  • 6 cups thinly sliced mixed mushrooms
  • 2 tbsp tamari sauce
  • 1 tbsp vegan Worcestershire sauce
  • 1/2 tsp cracked pepper
  • 1/4 tsp smoked paprika
  • 1 tbsp tomato paste
  • 2 tsp cornstarch
  • 2 cups vegetable broth
  • 1 bunch asparagus, trimmed

Directions

  1. In a large pot of boiling salted water, bring potatoes and garlic cloves to boil; reduce heat and simmer for 15 to 20 minutes or until potatoes are tender. Drain well; mash together with vegan butter and 1 tsp salt until smooth. Fold in vegan sour cream and chives.
  2. Meanwhile, heat 1 tbsp olive oil in large skillet set over medium-high heat; sauté sliced onions for 6 to 8 minutes or until softened and starting to brown. Add mushrooms; cook, stirring occasionally, for 8 to 10 minutes or until mushrooms are tender. Stir in tamari and Worcestershire sauce; cook for about 1 minute or until evaporated. Season with pepper and paprika
  3. Stir in tomato paste and cornstarch; cook for 1 minute. Add vegetable broth; bring to boil. Reduce heat; add patties. Simmer for about 5 minutes or until patties are heated through and sauce is thickened.
  4. Meanwhile, heat remaining olive oil in separate large skillet; cook asparagus for 5 to 7 minutes or until tender-crisp.
  5. Serve patties on mashed potatoes; spoon mushroom sauce over top. Serve with cooked asparagus.
Note

Tip: Also delicious with sautéed green beans or roasted Brussels sprouts.

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