It comes together really fast, though it's a lot of steps and some odd ingredients. The recipe is from Rabbits & Wolves, though I've modified it a bit.
2 C. cooked lentils (cooking formula: 3 parts water to 1 part lentils. So 3/4 c. lentils with 2/1/4 c. water)
1 C. bread crumbs
1/2 C. vegetable broth
1/4 C. soy sauce
1 T. Liquid Smoke
1/2 tsp. Salt
1/4 tsp. black pepper
1 C. vital wheat gluten (I had to order this online)
Put the cooked lentils in a large bowl. Using either a potato masher or fork, mash the lentils until they are almost all smashed, leaving a bit of texture.
Add all the remaining Salisbury steak ingredients to the bowl except the wheat gluten - add that last. (If you add the vital wheat gluten before mixing, it begins forming tough strings.) Using your hands, continue to mix until fully combined. Knead in the bowl for a few minutes until it forms a dough ball that isn't sticky any more. (The longer you knead the dough, the firmer they will be)
Preheat oven to 425 degrees.
Add all the remaining Salisbury steak ingredients to the bowl except the wheat gluten - add that last. (If you add the vital wheat gluten before mixing, it begins forming tough strings.) Using your hands, continue to mix until fully combined. Knead in the bowl for a few minutes until it forms a dough ball that isn't sticky any more. (The longer you knead the dough, the firmer they will be)
Preheat oven to 425 degrees.
Spray a 1/4 sheet pan with oil Press into patties. Repeat until you have formed all the dough into "steaks", filling the pan with 8 flat burgers.
Bake them for about 20 or until the steaks are firm. Flip after about 15 minutes to brown on both sides.
Remove the steaks from the pan, and set aside while you make the gravy.
Mushroom Gravy
2 tsp. olive oil
8 oz. mushrooms, sliced
3 cloves garlic, chopped
3 T. butter
3 T. flour
2 C. vegetable broth
1/2 tsp.sage, dried
1/2 tsp. thyme
Bake them for about 20 or until the steaks are firm. Flip after about 15 minutes to brown on both sides.
Remove the steaks from the pan, and set aside while you make the gravy.
Mushroom Gravy
2 tsp. olive oil
8 oz. mushrooms, sliced
3 cloves garlic, chopped
3 T. butter
3 T. flour
2 C. vegetable broth
1/2 tsp.sage, dried
1/2 tsp. thyme
1/2 t. soy sauce (optional, for color)
Salt and Pepper to taste
Heat the olive oil in the same pan on medium high, add the mushrooms and garlic. Saute for a few minutes, and sprinkle with a bit of salt and pepper. Saute until soft and a bit brown. Remove the mushrooms from the pan and set aside.
Reduce heat to low. Add the butter and flour. Whisk together and cook for 1-2 minutes to make a roux. It should be a bit thick and paste-like.
Slowly add the veggie broth, whisking to combine. Simmer until it has thickened 2-4 minutes. Sometimes it just doesn't thicken - continue to cook over low and eventually as the moisture steams off, it does thicken. Add the mushrooms back to the pan, and the spices.
Place the steaks on a serving dish, or in the skillet, and cover with gravy! Serve with veggies and carbs!
Salt and Pepper to taste
Heat the olive oil in the same pan on medium high, add the mushrooms and garlic. Saute for a few minutes, and sprinkle with a bit of salt and pepper. Saute until soft and a bit brown. Remove the mushrooms from the pan and set aside.
Reduce heat to low. Add the butter and flour. Whisk together and cook for 1-2 minutes to make a roux. It should be a bit thick and paste-like.
Slowly add the veggie broth, whisking to combine. Simmer until it has thickened 2-4 minutes. Sometimes it just doesn't thicken - continue to cook over low and eventually as the moisture steams off, it does thicken. Add the mushrooms back to the pan, and the spices.
Place the steaks on a serving dish, or in the skillet, and cover with gravy! Serve with veggies and carbs!
Mashed Potatoes
Boil potatoes until just soft. Peel. In a large sauce pan, add about 1 c. milk (or cream, for decadence). Mash the potatoes, add 2 T butter, and heat as needed. These will have some lumps. That makes them authentic.
