ProductsDinnerVegan Salisbury Steak Dinner

Vegan Salisbury Steak Dinner

with Extreme Griller burger and rich mushroom and onion gravy


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.

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


Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serves: 4

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

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