VEGAN SALISBURY “STEAK”

This recipe is delicious without beef and despite the fact that I had to use canned mushrooms instead of fresh. My husband loved his over mashed potatoes and I savored mine over a homemade biscuit.

It’s another winning recipe from Monkey and Me Kitchen Adventures.

Here’s a 1 minute video about the history of Salisbury Steak.

Dr. Salisbury was on the right track, realizing that diet played a role in disease states. He thought meat was good for reversing disease. Was he right? Watch Dr. Greger's 3 minute video about what type of diet physicians should be recommending: What Diet Should Physicians Recommend?

You can order soy curls at Butler Foods.

Vegan Salisbury Steak

Ingredients

8 oz. cremini mushrooms, sliced (I didn’t have fresh so used two 6.6 ounce cans sliced mushrooms.)

1/2 cup minced sweet onions (mine was heaping)

2 Tablespoons reduced sodium tamari

1 Tablespoon minced garlic (mine was heaping)

1 Tablespoon + 1 teaspoon flour of choice

1 Tablespoon tomato paste

1 cup vegetable broth (I used Orrington Farms Vegan Beef Flavor Broth Base, total of 2 prepared cups and reduced the plain water to 1/2 cup.)

1 1/2 cups water

2 Tablespoons nutritional yeast

1 1/2 cups dry soy curls

Spice/Herb Ingredients:

1 teaspoon garlic powder

1 teaspoon onion powder

1 Tablespoon dried minced onions

1 teaspoon dried crushed thyme leaves

1/2 teaspoon dried ground mustard powder

1/8 teaspoon dried crushed rosemary

Pinch dried rubbed sage

3/4 teaspoon sea salt or to taste (I left out since the broth was so high salt.)

1/4 teaspoon black pepper or to taste 

Instructions

1. Rehydrate the soy curls per package directions.

2. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.

3. In a large Dutch Oven pot or large stockpot, add the mushrooms, onions, and tamari. Sauté over medium-high heat for 4 to 5 minutes to allow the mushrooms to release some of their water.

4. Add the garlic and tomato paste, and sauté for one minute.

5. Sprinkle the flour and Spice/Herb mix over the mushrooms, onion, garlic and tomato paste. Sauté for one minute, stirring constantly.

6. Add the vegetable broth, water, and nutritional yeast, stir well to combine. Increase the heat and allow to boil, stirring constantly to let the sauce thicken. Once thickened, immediately lower to simmer.

7. Add the rehydrated soy curls, then simmer for 5 minutes to allow the flavors to meld. (Since I had to use canned mushrooms, I added them when I added the rehydrated soy curls.)

8. Taste and add additional seasoning to achieve the desired flavor.