Vegan Salisbury Steak & Mashed Potatoes

Step 1

Peel the potatoes and cut them into evenly sized chunks. Bring a large pot of generously salted water to a boil, add the potatoes, and cook for 15–20 minutes, until completely tender.

Step 2

While the potatoes cook, heat a skillet over medium heat with a small amount of oil or vegan butter. Cook the vegan steaks or burger patties according to the package directions until browned and cooked through, then set aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the onion and mushrooms, season with thyme, rosemary, oregano, salt, and pepper, and sauté for 6–8 minutes until tender and browned.

Step 4

Add the garlic and cook for 30 seconds to 1 minute, until fragrant.

Step 5

Add the vegan butter and stir until melted. Sprinkle in the flour, coat the vegetables evenly, and cook for 1 minute.

Step 6

Pour in the water and scrape up the browned bits. Gradually add the vegetable broth, then stir in the tomato paste, vegan Worcestershire sauce, and Dijon mustard.

Step 7

Bring to a gentle boil, reduce the heat, and simmer for 5–10 minutes, stirring occasionally, until thickened. Adjust the seasonings and add more broth if needed.

Step 8

Drain the tender potatoes and return them to the pot. Add the vegan butter and black pepper, mash until smooth and creamy, and season with salt.

Step 9

Divide the mashed potatoes among plates, add a warm vegan steak or patty, and spoon the mushroom and onion gravy over both. Finish with parsley and optional black pepper.