Vegetarian Salisbury Steak

Confession time. I'm not sure if I've ever actually eaten Salisbury steak. I know that it's something that was served on the lunch menu when I was in school as a child. Otherwise, I have no idea if I've ever eaten it or what it is supposed to taste like. I did, however, find the idea of making a "steak" out of vegetarian ingredients to be an interesting thought, so I thought I'd give the recipe a try.

Recipe from Oh My Veggies.

-3/4 cup brown or green lentils, rinsed
-2 1/4 cups + 2 tablespoons water, divided
-1/3 cup old-fashioned oats
-8 ounces white mushrooms, divided
-2 tablespoons soy sauce, divided
-2 tablespoons ketchup
-2 teaspoons dried thyme, divided
-1 teaspoon dried sage
-1 teaspoon garlic powder
-Salt and pepper to taste
-1 egg, lightly beaten
-1 tablespoon olive oil
-1 small onion, diced
-1/4 cup dry white wine
-2 cups vegetable stock
-1 tablespoon all-purpose flour

Combine the lentils and 2 1/4 cups of water in a medium pot. Bring to a boil, then partially cover and reduce to a simmer. Cook for 20-25 minutes, or until lentils are tender, but not mushy. Drain and set aside to cool.

In a medium sized bowl combine the lentils, oats and four ounces of finely chopped mushrooms.
Use a wooden spoon to mash the lentils a little bit. Add in 1 tablespoon of soy, ketchup, 1 teaspoon of thyme, sage, and garlic powder. Season with salt and pepper to taste, then fold in the egg.

Form the steak mixture into 8 small patties and place on a parchment-lined baking sheet. Bake at 375 for 25 minutes.

While the steaks are cooking, start the gravy. Heat the olive oil in a sauce pan over medium heat. Add the onions and cook for about 3 minutes, until just beginning to soften. Add the mushrooms and cook about 5 minutes more, stirring occasionally, until the mushrooms are browned.

Pour in the wine and increase the heat to medium-high. Cook until the wine has just about evaporated, about 2 minutes. Add the remaining tablespoon of soy sauce, the remaining teaspoon of thyme, and the vegetable stock. Once the stock comes to a boil, let the gravy cook down for about 8 minutes, until it's reduced and thickened slightly, stirring occasionally.
Whisk the flour and 2 tablespoons of water in a small bowl. Pour this mixture into the gravy and reduce the heat to low. Simmer for 2-3 minutes, until the gravy has thickened. Remove from heat and season with salt and pepper to taste. The gravy will thicken as it cools.

Serve your steaks with a little gravy over top, we added a light salad to the plate for more color. 

This is the first time that I have ever enjoyed lentils in a recipe. I've just never been able to handle their taste, but I thought the other flavors in this recipe helped to mask them pretty well. Although I suppose that I will need to find other palatable lentil  recipes so that I can use the bag that I purchased. My gravy didn't thicken as much as I would have liked it to, but it had good flavor and helped to moisten the Salisbury steak. 


  1. Yummy!!!
    Looks so delicious and tasty.!
    Thanks for sharing.


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