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Salisbury Steak

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Ingredients
  

  • veggie burger Boca or other favorite brand
  • 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
  • Extra Virgin Olive Oil
  • salt
  • Sesame Oil
  • 1 & 1/2 Tablespoons Brewer’s Yeast
  • 1/2 Teaspoon cumin
  • 1 Teaspoon Paprika
  • water
  • 1/4 c soy sauce
  • nutmeg

Instructions
 

  • 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 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.
  • 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.
  • After about 7 minutes of sauteing, push your veggies to the edge of the skillet and add 1/2 cup all purpose flour, brewers yeast, cumin, salt and paprika
  • 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.