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Impossible Salisbury Steaks with Mushroom

Nicole Kearsley
With all the fantastic vegan products available now, nothing stands in the way of enjoying traditional recipes. I used Impossible meat, vegan breadcrumbs from Trader Joes, vegan Worcestershire sauce from Amazon, Better Than Bouillon "no beef" broth and Miyoko vegan butter. I served these steaks with Potato-Leek Wellington
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine American, Vegan
Servings 4



  • 2x 12 ounces Plant-Based Meat packages
  • ½ cup Vegan Breadcrumbs
  • 1.5 teaspoons All Purpose Seasoning
  • 1 tablespoon Tomato Paste
  • 2 teaspoons Dry Mustard
  • 1 teaspoon Vegan Worcestershire Sauce
  • 1 teaspoon "No Beef" Vegan Bouillon Paste or 1 "not beef" cubes


  • 2 pieces Garlic Cloves minced
  • 1 piece Onion chopped
  • 8 ounces Mushrooms sliced
  • 2 tablespoons Vegan Butter
  • 3 tablespoons Flour
  • 2 cups "No Beef" Vegan Broth
  • 1 cup Water
  • 2 teaspoons Dijon Mustard
  • 2 teaspoons Vegan Worcestershire Sauce


  • In a bowl, combine the plant-based meat, breadcrumbs, all purpose seasoning, tomato paste, dry mustard, vegan Worcestershire sauce and no beef bouillon paste/cube. Mix with hands until well combined. Form 6 oval patties then refrigerate for 30 minutes.
  • In a large nonstick skillet over medium-high heat, cook steaks until browned, approximately 2 to 3 minutes per side. Remove from skillet, set a side.
  • Add onion and garlic to skillet and sauté for 2 to 3 minutes. Add the mushrooms, sprinkle with a good pinch of salt and pepper and continue cook for another 3 minutes until golden.
  • Decrease heat to medium. Add vegan butter. Once melted, sprinkle flour over skillet and cook for 1 minute, stirring constantly.
  • Gradually Wisk in no beef broth and water, stirring continuously. Bring to a simmer then stir in Dijon mustard and vegan Worcestershire sauce.
  • Return steaks to skillet. Decrease heat to medium-low and cook for 5 to 6 minutes, until gravy is thickened.
  • Serve Salisbury steaks with mashed potatoes and smother with mushroom gravy.


THE THROWBACK TASTE!: The key to achieving the perfect throwback experience is using a good quality ground plant-based meat and broth.
GRAVY: You will need to season the gravy more or add a veggie cube if using water.
GRAVY STORAGE: You can refrigerate the gravy once cool, then heat up again when ready to use. The gravy can last up to 3 days in the refrigerator. Note that it will thicken up when cold, but will return to its regular consistency when heated.
PATTIES FREEZING: You can freeze the pan-fried patties. To reheat, just pan-fry or oven toast the patties from frozen. 
Keyword plant based, vegan