This vegetarian Salisbury steak (or, rather, “steak”) is prepared the same way as the traditional recipe, including simmering in a savory gravy before being devoured with creamy mashed potatoes.
My oldest child is 11-years-old, and in the midst of trying all kinds of new things. The world is her oyster, if you will.
Recently, after a few poignant YouTube and Netflix videos, she decided to attempt an ovo-lacto vegetarian lifestyle, with the caveat that if the animal was raised humanely, she’d perhaps consider eating meat now and again.
We said, “Cool. Go for it!”
Followed by, “This means you need to be open-minded about your meals — can’t subside on grilled cheese and pasta alone!”
And then, “I’m not short-order cooking all your meals.”
The reality is, she’s already a very unpicky eater who’s willing to try almost anything, and has a pretty diverse palate. In terms of a tween proclaiming “I’m a VEGETARIAN!!!!” she’s the ideal candidate.
So, a few weeks ago I had Salisbury steak on the dinner menu.
Note: I don’t actually create weekly dinner menus. “Menu” for me entails looking in the fridge at 4 PM, to see what’s thawed, and then figure out what to make based on the other ingredients I have on hand. You know. To clarify.
Salisbury steak, traditionally made with ground beef, is a fun and easy throwback meal — especially if, like me, you’re a fan of mashed potatoes and gravy. It all comes together in a glorious savory mess, only made better by buttered lima beans on the side.
But that doesn’t work for a vegetarian.
Vegetarian Salisbury Steak With Gravy
So, instead, I mimicked Salisbury steak for her. After scouring the interwebs for inspiration, I decided to forgo black beans like most recipes called for, and instead construct “steaks” using pinto beans.
I mashed them up coarsely, and mixed in an egg, some herbs, salt and pepper, and then did a flour coating on the outside to allow for a little crunchy sear.
The gravy is simple, made with vegetable stock, mushrooms and onions. Once it’s bubbly and seasoned to your liking, the “steaks” enjoy a final cook in the gravy to absorb even more flavor.
This was a fun tweak to a recipe that we meat-eaters in the family love!
[i]For the "steaks"[/i]
[i]For the gravy[/i]
For the steaks
For the gravy