ROTW: Vegan Lentil Salisbury Steak

This recipe is mouthwatering every time! It only takes about 35 minutes to prepare and has easy-to-find ingredients. It makes 6 servings and there are only about 317 calories per serving.

Ingredients

• 2 C. Cooked Lentils
• 1 C. Vital wheat gluten
• 1 C. Bread crumbs, vegan
• 1/2 C. Vegetable broth
• 1/4 C. Soy sauce
• 1 Tbsp. Liquid smoke
• 1/2 tsp. Salt
• 1/4 tsp. Black pepper
• 1 Tsp. Olive oil

Mushroom Gravy

• 2 tsp. Olive oil
• 8 oz. Mushrooms, sliced
• 3 Cloves Garlic, chopped
• 3 Tbsp. Vegan butter
• 3 Tbsp. All purpose flour
• 2 C. Vegetable broth
• 1/2 tsp. Sage, dried
• 1/2 tsp. Thyme
• Salt and Pepper to taste

Instructions

1. Make the Salisbury steak first. In a medium sized mixing bowl, add the cooked lentils. Using either a potato masher or fork. Mash the lentils until they are almost all mashed, leaving a bit of texture.
2. Now add all the remaining Salisbury steak ingredients to the bowl except the olive oil, that is for cooking
   them. Start to stir to mix the wet and dry together, then using your hands, continue to mix until fully
   combined. Then knead together the mixture, knead for a few minutes until it forms a nice dough ball that isn’t
   sticky any more. (The longer you knead them, the firmer they will be)
3. Now taking large balls of dough, roll then flatten to look like steak. Repeat until you have formed all the dough
   into “steaks”.
4. If you want a firmer steak, preheat the oven to 425 degrees. Put the steaks on a sheet pan sprayed with nonstick spray and bake them for about 20-30 minutes or until the steaks are firm.
5. If you want a more tender steak, heat the olive in a cast iron skillet or non stick pan on medium high. Then
   add the steaks to the pan, as many as you can fit. You can do it in batches. Cook the lentil steaks on each
   side for 2-3 minutes until brown and cooked through.
6. If you baked the steaks first, just add them the pan with olive oil to brown on each side for a minute. Just to
   form a nice crust.
7. Remove the steaks from the pan, and set aside while you make the gravy.
8. Now make the gravy, heat the olive oil in the same pan on medium high, add the mushrooms and garlic.
   Saute for a few minutes sprinkle with a bit of salt and pepper. Saute until soft and a bit brown. Remove the
   mushrooms from the pan and set aside.
9. Reduce heat to low. Now add the vegan butter and flour. Whisk together and cook for 1-2 minutes to make a
   roux. It should be a bit thick and paste like.
10. Now add the veggie broth, whisk to combine. Simmer until it has thickened 2-4 minutes. Now add the
    mushrooms back to the pan, and the spices. Stir. Taste and adjust seasonings.
11. Now either add the steaks back to the pan and cook with the gravy for a minute, then serve. Or put the steaks on a serving dish, and cover with gravy! Serve with veggies and carbs!

Recipe Notes

Any lentils will do, but green lentils were used in photo.
Make sure the “steaks” aren’t too thick, or they won’t firm up as much in the center.