Vegan Hamburger Steaks with Onion Mushroom Gravy
Vegan Hamburger Steaks with Onion Mushroom Gravy
Servings 4 "steaks"
Ingredients
FOR THE MUSHROOM ONION GRAVY:
- 1-1/2 tsp Vegan Margarine
- 1-1/2 tsp Oil of your choosing
- 1 medium Onion thinly sliced
- 2 tbsp Flour
- 1-1/2 c Vegetable Broth
- 1 tbsp Browning/Seasoning Sauce product such as Gravy Master or Kitchen Bouquet
- 1/2 c Sliced Mushrooms I used canned, but you could use fresh. Just give them a quick saute first.
- Salt and Pepper to taste
FOR THE MUSHROOM STEAK:
- 1 tbsp Oil of your choosing or vegan margarine
- 1 lb Mushrooms finely chopped
- 1 small Onion finely diced
- 2 tbsp Celery finely diced
- 1/2 tsp Garlic minced
- 1/2 c Quick-Cooking Oats
- 2 tbsp Vegan Parmesan
- 1/2 c Panko Bread Crumbs
- 2 tsp Worcestershire be sure it's vegan-friendly
- 1 tsp Dijon Mustard
- 1/4 C Fresh Parsley chopped
- 1 tbsp Ground Flax Seeds PLUS 3 Tbl Water a/k/a flax "egg"
Instructions
TO MAKE THE MUSHROOM ONION GRAVY:
- Begin by adding a bit of vegan margarine and a sprinkling of sugar to a saute pan with the sliced onions, caramelizing them until golden over medium high heat. Stir occasionally.
- Once caramelized, add the flour and cook for 1 minute.
- Add broth, gravy product, salt and pepper. Once combined, add either canned mushrooms or fresh. If using fresh, I would personally do a super quick saute before adding them to the gravy.
TO MAKE THE HAMBURGER STEAKS:
- In another skillet, saute onions and celery in oil.
- Prepare the flax "egg" by combining the ground flax with water and allowing to rest while we get everything else together.
- Meanwhile, prepare mushrooms by removing stems, wiping clean. I used a food processor to chop them into a fine dice, but I almost preferred using a knife which left it chunkier. No large pieces.
- In a large bowl, add the flax mixture along with the remaining mushroom steak ingredients. Combine with a fork until coarse and crumbly. Season with salt and pepper.
- At this point the mixture should hold together. If it seems a bit dry, add a Tablespoon of water (or you could add a splash of almond or coconut milk). If it seems too wet, add more breadcrumbs.
- Form the mushroom mixture into patties and place into a pre-heated skillet with a bit of oil until dark golden on one side and then repeat on the other side. Remove to paper towels to rest for a few minutes, as they will firm up. ***The better the non-stick skillet, the less oil you will need. ***Alternately, you could bake these but I find they get a bit dry.
- Serve topped with the mushroom onion gravy, garlic mashed potatoes with your favorite green vegetable for a side.