Salisbury VegSteak with Mushroom Gravy

One of Deniz’ favorite TV dinner dishes is Meatloaf/Salisbury Steak with mashed potatoes and gravy.  They’re super cheap, but there just aren’t any vegetarian versions available.  Thank goodness for Sandra Lee and her semi-homemade, super simple ways of cooking.  Below is a vegetarian adaptation of her Salisbury Steak with Mushroom Gravy recipe.  It’s succulent, and has that delicious meaty depth of flavor that Deniz is so fond of.


  • 2 boxes (8 patties) of Morningstar Grillers Original
  • 1 (10-ounce) can condensed cream of mushroom soup, divided
  • 1/2 cup panko bread crumbs
  • 1 egg, lightly beaten
  • 1 onion, chopped
  • 1 teaspoon steak seasoning (we used Montreal)
  • 2 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1/4 cup brandy
  • 1 (8-ounce) package sliced fresh mushrooms
  • 2 cups veggie bouillon (1 Knorr vegetarian bouillon cube mixed with 2 cups of boiling water)
  • 5 T vegetarian brown gravy mix


Toast the veggie beef patties in the oven for 13 minutes on 380°F. Pulse the toasted patties a food processor (or chop manually) to a ground beef consistency.

In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 10 oval patties.  Flatten each patty to about ½ – ¾ inch thick.

Heat oil in large skillet over medium-high heat. Brown patties on both sides, remove from the skillet, and set aside.

Heat the remaining butter and brandy in the skillet.  Add the sliced mushrooms and saute for 7 minutes. Add veggie broth and whisk in gravy mix until smooth. Stir in the remaining mushroom soup.

Spoon gravy over top of the patties and serve.



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