Updated: Jun 17, 2020
I've been looking forward to this meal all week and oh mo mo, it was sooo worth the wait.
When I made the decision to go Vegan 3 years ago, I knew it was only going to be sustainable for me if I could still eat the comfort foods I was used to eating growing up and all my life. I like healthy, fresh, uncooked, raw and whole foods too. I just like comfort foods more ....like 85% of the time.
So, once I switched to a vegan diet I was on a mission to re-create all my favorite comfort dishes that I adored eating, minus the animal. I knew that some dishes that were heavily meat would not taste the same, but would still taste good. Different, but good. And accepting this is key.
I am sooo happy I am still able to eat this meaty vegan salisbury steak. It really hits the spot for me as I was a hardcore carnivore priot to becoming vegan. I still sometimes miss the taste and texture of meat but I am now totally grossed out by the idea of eating the flesh of an animal.
I am not against processed foods or products. I never said I was a health food vegan - I am a comfort food vegan. And this recipe calls for processed vegan meat. It's also paired with my very special gut-healthy, probiotic mashed potatoes, which is ultra creamy, garlicy and oh so delicious. Scroll down for the recipe.
The creamiest vegan mashed potatoes you'll ever taste
Prep Time: 15 mins approx
Cook Time: 1 hour 10 minutes approx
INGREDIENTS - all measurements are approximate
Impossible meat or plant meat of choice - 1/3 package
1 russet potato
3-4 pieces of long baby brocolli
1/2 cup sliced mushrooms - I used crimini
1/4 cup chopped onion
2 garlic cloves -- minced or 1/2 tbsp
Cooking oil - I used coconut oil and olive oil
2-3 tbsp plant butter
Umami mushroom seasoning from Trader Joe's
Fresh chopped parsley -- as garnish
Splash of cooking wine (I had shaoxing wine so that's what I used. You can find that at the Asian or Chinese markets)
2-3 tbsp vegan plain greek yogurt. You can buy or make your own. I used this super easy recipe here https://www.youtube.com/watch?v=uWvtg_WDADE
VEGAN GRAVY - all measurements are approximate
1/2 cup veggie broth
Handful of chopped onions -- optional
Handful of of mushrooms, chopped or broken into small chunk -- optional
1-2 tbsp corn starch
1/2 tbsp nutritional yeast
1-2 tbsp cooking wine (I had shaoxing wine so that's what I used. You can find that at the Asian or Chinese markets)
Salt & pepper if desired -- season to taste
2 tbsp plant butter
1 -1.5 tbsp plant milk if desired for lighter color -- optional
Cook your potatoes. You can peel and boil but I like steaming with the skin on even though it takes longer because I don't like my potatoes too wet. If you're going to steam it'll take approximately 45-55 minutes. You'll know when it's done when you start to see the skin lifting from the potatoes. At this point turn off the heat, let the potatoes cool, or run them under cool water or soak in iced water and peel off the skin. The skin should come right off. Another reason I like this method because I hate peeling.
While potato is cooking, open up the Impossible meat package and section off 1/3 of the package or less. Pat it into a oblong shape. Fry in an oiled skillet on both sides until brown
While the steak is frying prepare your gravy. See section below for gravy preparation.
Once your steak is done frying you can use the same pan to saute your onions and mushrooms. Just rinse the pan off first and let it dry on medium to high heat. Toss in the mushrooms, cook a few minutes. Then add oil and throw in the onions. Season with salt and pepper and mushroom seasoning. I also added a splash of cooking wine. Once the mushrooms are cooked down to your liking set it aside. We will use this as toppings for the steak. Some people like to cook the mushrooms in the gravy which is fine too. But I like my mushrooms chunky and visible in my food, not lost in a pool of gravy so I choose to cook it seperately as well as throw some smaller chunks in my gravy.
Now back to the potatoes. Put the peeled potatoes in a bowl and mash with a fork. I like my potatoes chunky but mash them to the consistency you like. Add butter, yogurt, minced garlic, and a little bit of oil if you'd like. Sprinkle in some dry parsley. Season with salt and pepper to taste. And top with fresh chopped parsley for garnish. Potatoes should be super creamy. But if it's too thick for your liking you can add a splash of plant milk, water, or even veggie broth .
For the brocolli, you can sear them on a pan with some butter or oil until it has slight burn marks. Flip to the other side and do the same. Season with salt and pepper.
In a saucepan over medium heat, throw in the mushrooms, let them cook and dry out for a 1-2 minutes. Then throw in your onions and add some oil. Cook them both down until onions are translucent and the chunks have shrunken.
Add butter, broth and nutritional yeast. Mix well.
Whisk together 1-2 tbsp of cornstarch with some water. Whisk enough to get rid of any clumps. You can skip this but adding cornstarch directly to the gravy will create some chunks. Not the end of the world but not ideal. Anyway, once it's whisked add it to the gravy.
Add cooking wine. Bring to boil then change to low heat. Sauce will thicken. If it's not thick enough to your liking just add small amounts of cornstarch until desired consistency.
Add salt and pepper to taste if desired. You now have a bomb ass deliciously vegan gravy that was super simple to make. You never have to buy gravy again.
That's it! Make this for yourself, your friends and family, partner, spouse, lover, date etc! It is sure to impress. Especially if they are not vegan they will say "wow, this is vegan?!
Let me know if you make this recipe. Take me on the gram at @jengo.daily or #jengo.daily . I would love to see your creations. Bon appetite!
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