The thoughts of Salisbury Steak have been lingering in my mind for a long time. Recently a good friend of mine kicked up my craving.
It started a couple of weeks ago with a conversation with Kevin Porter, BMX pro and co-owner of Delicious Cafe.
We’re both afflicted with the same disease…we constantly want to Veganize some crazy meal we used to devour back in our carnivorous days. This time it’s Salisbury Steak. Our joint memory reference was those rock hard, frozen TV Dinners. You know the ones I’m talking about. Back in the day in the foil trays…the ultimate meal – Salisbury Steak, mashed potatoes and gravy, kernel corn and that brownie! I always wanted the dinners that had the brownies. Looking back, I wonder how we survived such grotesqueness…but, I’m here to tell you I did. Hopefully my veganism has reversed the unseen damage inflicted upon my inner being.
Kev was recently at a vegan joint in LA that offered Salisbury Steak. Imagine his excitement! We were just talking about this stuff and there it was. However, once fork hit mouth, disappointment ensued. Now I knew I had to come up with something. So Kev, this one’s for you. When you get back from riding in Spain, you’re invited to a Salisbury Steak dinner at my house.
For the “steak” patties, I used the vegan Boca burgers. I know a lot of people don’t like these, so feel free to substitute a vegan patty that you may like more.
The veggies used will be in two phases:
1 pound of Crimini mushrooms, sliced (that’s about 15 or so mushrooms)
1 Shallot, sliced
1/2 red bell pepper, diced
1/4 red onion, diced
1/2 jalapeno, diced
1/2 bulb garlic, diced
Start off by sauteing the shallots in 1 tablespoon Extra Virgin Olive Oil on medium high heat for only a couple of minutes.
Add the Crimini mushrooms and a dash of Kosher salt to your skillet and saute for an additional 5 minutes. You don’t want them to get too mushy, just til the point they release some of their water.
That’s the look your going for.
Line up your burgers in a baking or casserole dish.
Top with the sauteed mushrooms and onions.
Put to the side and work on your vegan beef gravy.
Saute the remaining vegetables in 2 Tablespoons EVOO and 1 Tablespoon Sesame Oil.
While the veggies are sauteing, get your spice mixture together:
1 & 1/2 Tablespoons Brewer’s Yeast
1/2 Teaspoon cumin
1 Teaspoon Paprika
1 Teaspoon Kosher salt
After about 7 minutes of sauteing, push your veggies to the edge of the skillet and add 1/2 cup all purpose flour and the dry mixture.
Lower the heat to medium low and mix everything together. Continue toasting the roux for about 3 minutes. At this point, slowly add water and continue mixing. You want to add 1/2 cup of water at a time. Slowly stirring and building your gravy.
After you have added two cups of water, add 1/4 cup of Soy Sauce. Mix.
Add another cup of water, mix. Then, using a micro-plane, add 1/4 clove of fresh nutmeg, mix.
The end result of the gravy should not be too thick. Just thick enough to lightly coat a spoon.
Add your finished gravy to the casserole dish. Cover all of the patties well.
Place the dish in a 400 degree preheated oven and bake for about 15 minutes.
Take out and serve!