Are you looking for a delicious Vegan meal, try my vegan lentil Salisbury steak.
Vegan lentil Salisbury steak is a dish packed with flavored mushroom gravy and proteins.
To prepare vegan lentil Salisbury steak you need to have the following ingredients.
Ingredients
- Three-quarters of brown lentils rinsed
- Half a cup of oats
- Eight white ounces of mushrooms
- Two tablespoons of soy sauce
- Two tablespoons of ketchup sauce
- Two teaspoons of dried thyme
- One teaspoon of dried sage
- One teaspoon of garlic powder
- Salt and pepper to taste
- One egg lightly beaten
- One tablespoon of olive oil
- One small onion diced
- A quarter cup of dry wine
- Two cups of vegetable stock
- One tablespoon of all-purpose flour
Preparation
Step 1
Combine the lentils and two and a quarter cups of water in a medium pot. Bring to boil then partially cover and reduce to simmer.
Step 2
Cook for about 20 to 25 minutes until they are tender drain and set aside to cool.
Step 3
Process the oats in a small bowl of food processor until they are finely chopped, they should be almost the consistency of flour.
When ready transfer it into a clean bowl.
Step 4
Slice four ounces of mushrooms and set them aside and the other four you will use for gravy.
Step 5
Preheat the oven and line a baking sheet with parchment paper.
Step 6
Once the lentils have cooled a bit, put them in a large bowl and use a wooden spoon to mash them.
Step 7
Quarter the remaining mushrooms and pulse them in the food processor until finely chopped.
Step 8
Form the steak mixture into 8 small patties, about the size of your palm. Place them on the parchment-lined baking sheet.
Step 9
Once you've shaped all the patties, put them in the oven and bake them for about 25 minutes, until they're browned on the outside and hold together.
Step 10
While the steaks are cooking, heat the olive oil in a large skillet over medium heat.
Step 11
Add the onions and cook for about 3 minutes, until it begins to soften.
Step 12
Add the mushrooms and cook about five minutes more, stirring occasionally, until the mushrooms are browned and have released their juices. Pour in the wine and increase the heat to medium-high.
Step 13
Cook until the wine has just about evaporated, about 2 minutes. Add the remaining tablespoon of wine, the remaining teaspoon of thyme, and the mushroom or vegetable stock.
Step 14
Once the stock comes to a boil, let the gravy cook down for about 8 minutes, until it's reduced and thickened slightly, stirring occasionally.
Step 15
Whisk the flour and 2 tablespoons of water in a small bowl. Pour this mixture into the gravy and reduce the heat to low. Simmer for two to three minutes, until the gravy has thickened.
Step 16
Remove from heat and season with salt and pepper to taste. The gravy will thicken as it cools. Spoon the gravy over the steaks.
When ready serve in a plate and enjoy your new recipe.
