Vegan Salisbury Steak with Onion Gravy and Noodles
Ingredients
Salisbury steak
- 16 oz Beyond Meat Ground
- 6 Ritz style Crackers finely ground or 1/3 cup Bread Crumbs
- 2 Tbsp of Water
- 2 Tbsp of Vegan Worcestershire Sauce
- 1 Tbsp of Ketchup and 1 Tbsp Dijon Mustard
- 1 tsp of Garlic Powder
- 1 tsp of Onion Salt
- Pepper to taste
Onion gravy
- 1 medium Onion sliced thin and quartered
- 4 Tbsp of Flour
- 3 Tbsp of Vegan Butter
- 1 Tbsp of Grape Seed Oil
- 3-3.5 cups of Vegetable Broth
- 1 tsp of Garlic Powder
- 1 Tbsp of Vegan Worcestershire Sauce
- 2 tsp of Light Soy Sauce or Tamari
- Salt and Pepper to taste
Buttered noodles
- 6.5 oz of wide Noodles such as Tagliatelle or Fettuccine
- 2 Tbsp of Vegan Butter
- 1 1/2 Tbsp of chopped Parsley
- Salt and Pepper to taste
Preparation
The first part of making the Onion Gravy is to caramelize the Onions. Add them along with the Oil to a large pan on low heat. Slowly cook them down stirring them every so often. You want them to darken in color so be patient. This entire process will take about 35-40 minutes.
When your Onions are half way there, mix together the ingredients for the Salisbury Steak and separate it into four portions. Form each portion into an oval shaped patty.
On medium high heat pan fry the patties on each side for about 3-4 minutes or until browned. Remove from pan and cover to keep warm. (Optional: reserve the grease to add to the gravy).
To make the Gravy add the Vegan Butter to the pan with the caramelized Onions. Once the Butter is melted add in the Flour and mix until there is no longer any dry Flour left. Add in the Worcestershire, Garlic Powder, Soy Sauce and mix well.
Raise the heat to med-high and while stirring the mixture add in 1/2 cup of the Broth at a time until completely incorporated. Let the gravy come to a soft boil and then turn down to simmer.
Cook the Noodles according to package directions. Drain the Noodles and return them to the pot on low heat. Toss with Butter, Parsley and season with Salt and Pepper.
