Salisbury Steak

It’s been 20 something years but I still remember eating those frozen Salisbury Steaks as a kid before I became vegetarian. Besides the artery clogging cholesterol they had a 4 digit sodium listing. This vegan version of the classic TV dinner dish has a better taste, same texture, and it’s also good for you. GO TO RECIPE>

  • http://vegantickles@roadrunner.com VEGANTICKLES

    This recipe sounds and looks delicious.
    I was planning on making this today, but I don’t have any wheat germ or wheat gluten.
    What can I use instead?

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    I’d wait until I got some wheat germ and vital gluten. I can’t think of anything that could replace it.

  • kaodorite

    this turned out not quite great for me, but i don’t doubt i did something (or several) very wrong to mess it up (i did miss out the gluten, cause I couldn’t find it in the shops). it tasted alright in a sandwich but otherwise not that great. I think i’ll just stick to your AMAZING meatballs, and everything else. maybe i’ll try it again when i find somewhere that stocks wheat gluten.

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    The vital gluten is a very important ingredient. Did you leave anything else out? I’m sorry you didn’t like it. Try making it again, maybe you left something else out, that happens to me sometimes. Or maybe they’re not your taste.

  • Paige J

    I finally got around to making this tonight, it turned out very good. My daughter has recently went vegan and she loved it.

  • Felini

    These patties are really good both in taste and texture. The sauce came out pink….I followed recipe to the letter, it just didn’t have enough umph for me. I will tweak it for stronger flavor and this will be in my rotation of meals. This recipe is a winner! Thank you.

  • Anne

    I thought this was a great recipe and even better as a leftover meal. My husband is not vegi or vegan and he also liked it. I agree the sauce did turn out pink. I added a little more ketchup. Very tasty!

  • Peelochus

    The texture of these steaks is amazing! I think I could fool my non-vegan friends with this recipe. The flavor and texture actually improved the next day. Even though I didn’t have rice on hand so I replaced it with quinoa, the recipe absolutely worked. I’m in love with your site. I’ve tried 5 of your recipes ever since I found it and have loved every single one. Thank you!

  • mykingdomfora

    I just found this blog yesterday and this is the first recipe I tried. Perfect! Followed the recipe exactly and the only thing was the patties crumbled a bit. Put them in the oven on a baking sheet and it was fine. Very filling. I will be back to this blog again and again!

  • christineq

    This looks great, will try soon. The question I had was about the wheat gluten which seems to have been answered, but I’ll ask again just to make sure I understand: the wheat gluten that you call for is a powdery material that can be used to boost the protein and add elasticity to bread, like what is produced by Hodgson Mill, right?

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Yes, that’s the brand I use. Vital Wheat Gluten.

  • Marlene

    I love these! The only thing I added to the gravy was a small amount of cashews with a little water, blended up. The result was a creamy gravy and it was extra good over the steaks. It is kind of like a sour cream taste. Yummy!

  • Allie

    Oh my gosh – this was fantastic! I just found your blog last week and have made a recipe from it every night. Thank you!

  • Arleta Dix-Doud

    This was OH MY GOD great! I loved it. It was sooo awesome. I just found your site and wow I believe in fate now. Most wonderful. I can’t even find the words to do it justice. For the first time in 43 years I am speechless other that Oh my god is this good. Thanks.

  • Christy

    I just made this for dinner tonight, exactly as pictured in the photograph. What a delightful, healthy and simple dish. My only variations were that I don’t cook with oil so the gravy was made with broth, not the canola – tasted fabulous. I also found that I had to add water to the patty mix. Not too much but probably a Tablespoon or two. They were delicious and satisfying and the green beans a perfect accompaniment! Thank you, this blog is a real G E M!

  • Tanya

    I’m about to make this for a potluck tomorrow. My question is on the oats… do you cook them 1st or leave dry when adding to the mix?
    Thanks!

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Tanya, no you don’t cook the oats. Tell me how it goes. Hope you have good luck with this recipe. :D

  • Chrissy

    Yummy! Had it with some broccoli and cauliflower. Sauce was pink, but tasted great! My husband, not veg or vegan, liked the patties too. Will definetly be making this again.

  • Connie Fletcher

    This is yet another keeper of a recipe!! I am going to make a red wine portobello gravy to go with the patties…they are absolutely yum-a-li-cious!! Now on to the bigger question….How old can you possibly be? You look about 14 in your picture and to be able to toss around not having eaten those frozen Salisbury steaks for all those years (how long?)…you must have become a veg when you were 2!!!lol

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Connie, I became a vegetarian at age 10 or 11. And I’ve been a vegetarian for almost 20 years now. Completely vegan since 2007. So do the math. lol Honestly, I do work hard at anti aging. I started exercising at age 17. I had 4 years there in my 20s where I ate horrible but still exercised. When I was 17 I looked 30. If you saw pics of me when I was 17 you would swear I was 30. I’ve reversed my age through diet and exercise. I also have never touched a cigarette, drop of alcohol or drugs, I think that’s key. I don’t even know what alcohol taste like. Not too many people who can say that.

  • Connie Fletcher

    Oh by the way, what is soy isolate and why is it bad?

  • Connie Fletcher

    OK..scratch that last question..I just saw your referral to a You tube video of Dr. Mc Dougall explaining that. Now the question is…do “they” hide soy protein isolate under any other names. I just found it in my Lightlife faux meat product, but not in my Tofurkey. Can you explain?

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    There are different names for it, sometimes it’s called soy concentrate. Usually when something has more than 8 grams of protein in it per serving, that’s a red flag.

  • Connie Fletcher

    Josh,
    I hate to be a bother, but, there isn’t anything such as described as above (soy concentrate) in the Tofurkey, but it has 11 grams of protein per serving. I don’t want to consume anything to make me bigger, for heaven’s sake…lol. I’m already as big as a house…..help!

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Connie, I’m happy to assit! What exactly from the Tofurky line are you talking about? They make several things. Let’s go through the ingredients one by one. Let’s find out if we are actually feeding our body.

  • Connie Fletcher

    You are an angel, Josh.
    The product is the Tofurky cranberry & stuffing deli slices. The ingredients are: water, vital wheat gluten, organic tofu, non genetically engineered expeller pressed canola oil, cranberries (apple juice infused), natural vegetarian flavors, non genetically engineered corn starch, white bean flour, garbanzo bean flour, salt, lemon juice, spices, dehydrated vegetables, autolyzed yeast extract (please tell me this is NOT MSG), calcium lactate from beets, citric acid.
    I purchased this for the sake of ease, flavor, and travel-ability (I like to take my lunch to work).
    Thank you so much for this.

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Connie, As a vegan, the natural vegetarian flavors worries me, is that egg or dairy derived flavors?

  • Connie Fletcher

    I don’t knoe, Josh, but the package also says “vegan”. So, I would assume it would not be either.

  • Connie Fletcher

    It also says on the package re: the dehydrated vegetables. Onion, garlic, celery, and parsley.

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Connie, sounds good to me, wish my local grocery stores carried it :D

  • Connie Fletcher

    YEAH!!! Thanks, Josh….I would be glad to send you some!!!!

  • Janis

    These vegan salsbury steals are so good, my brothers doctor put him on a vegan diet and I am vegetarian, we have this often and are having them this evening.
    I have made them for church potluck and they were gone quick.
    Thanks for such a great recipe.

  • AmyB

    These are just amazing. Thank you so much. My 4 year old’s assessment: “This is the best thing I’ve ever eaten in the whole world.” She’s a bit dramatic, but I think we can safely translate that as a big thumb’s up!

  • Brad

    Made this 2 nights ago, loved it. I did substitute quinoa for the rice, with no problem. I did add a little more soy sauce to the gravy to brown it up a bit. Also ate a leftover patty with no gravy for a sandwich, excellent as well. Thank you for this recipe :) will be making it again soon.

  • Becky

    This is an amazing recipe! Both my husband and I thoroughly enjoyed these for dinner for two nights, and the last one was made into a sandwich, equally as delicious. Josh, you are a genious! :)

  • Susan

    Anything I can sub for the poultry seasoning? I looked up a recipe but I’m short the marjoram. Now that I’ve read the comments I simply must make nao. :)

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Susan, I think mixing equal parts rubbed sage, thyme and rosemary will work well enough.