Elevate your dinner table with these Tofu Impossible Vegan Burger Steaks smothered in rich mushroom gravy. Perfect for meat eaters and vegans alike, this comforting dish brings the nostalgia of Salisbury steaks with a plant-based twist. The combination of tofu and Impossible meat creates a juicy, satisfying patty, while the mushroom gravy offers deep umami flavor. Pair it with creamy mashed potatoes and carrots for the ultimate hearty meal.
Other Comfort foods!!!
- Vegan Mushroom Stroganoff
- Tofu with Mushroom Sherry Sauce
- Quick Vegan Sausage & Dumpling Veggie Casserole Recipe
- Easy Vegan Manchurian (indo-chinese dish)
- Epic Vegan Lasagne
Why You’ll Love This
- Flavorful and hearty: The burger steaks are packed with seasonings, liquid smoke, and the satisfying richness of mushroom gravy.
- Plant-based comfort: A vegan take on classic Salisbury steaks, this dish pleases vegans and meat eaters.
- Simple ingredients: Made with pantry staples like soy sauce, garlic powder, and better-than-bouillon.
- Customizable: Easy to adapt with substitutions and variations to suit your taste.
- Perfect for meal prep: Store in an airtight container for quick and comforting meals.
Ingredients
For the Patty
- Impossible meat: For a realistic meaty texture and flavor, perfect for plant-based burgers.
- Extra-firm tofu: Adds structure and lightness while keeping the patties moist.
- Liquid smoke: Provides a smoky, savory depth to mimic grilled patties.
- Garlic powder & onion powder: Essential seasonings for bold, savory flavors.
- Vital wheat gluten: Optional for creating a firmer, steak-like texture.
- Bread crumbs: Helps bind the patties and adds a tender bite.
For the Mash
- Potatoes: Creamy and smooth base for the classic mash.
- Carrots: Adds a touch of natural sweetness and color.
- Vegan butter: Provides richness and enhances the creamy texture.
- Plant milk: Makes the mash silky smooth and dairy-free.
- Pinch of salt & black pepper: For simple, balanced seasoning.
For the Mushroom Gravy
- Shiitake mushrooms: Adds a rich, earthy flavor and hearty texture.
- Olive oil: Used to sauté and deepen the flavors of the mushrooms.
- Sherry wine: Adds complexity and enhances the umami notes.
- Soy sauce: Boosts the savory umami flavor in the gravy.
- Better Than Bouillon: Intensifies the broth's depth and richness.
- Thyme: For a fresh, herby aroma that complements the mushrooms.
- All-purpose flour: Thickens the gravy for a silky finish.
- Vegetable broth: The base for a flavorful and balanced sauce.
Steps
For the Patties
- Mix: In a large bowl, combine tofu, Impossible meat, bread crumbs, seasonings, and liquid smoke. Mix until well incorporated. Add vital wheat gluten if desired for texture.
- Form Patties: Shape into burger-sized patties and place on parchment paper.
- Cook: Heat olive oil in a large skillet over medium heat. Cook patties for 4–5 minutes per side until browned.
For the Mash
- Boil: Cook potatoes and carrots in salted water until tender. Drain.
- Mash: Mash with vegan butter, plant milk, and seasonings until smooth.
For the Gravy
- Sauté: In a skillet over medium-high heat, cook mushrooms in olive oil until browned.
- Deglaze: Add sherry wine, soy sauce, thyme, and Better Than Bouillon. Stir well.
- Thicken: Sprinkle in flour and whisk while gradually adding vegetable broth. Simmer until thickened.
Assemble
Serve the patties over mashed potatoes and top generously with mushroom gravy.
Variations
- Protein swap: Use Beyond Burger or black beans instead of Impossible meat.
- Grain-free: Substitute bread crumbs with almond flour or oat flour.
- Gluten-free: Replace vital wheat gluten with a gluten-free binder.
- Rich gravy: Add a touch of tomato paste to deepen the flavor.
- Cheesy mash: Stir in vegan cheese or nutritional yeast for cheesy mashed potatoes.
Substitutions
- Tofu alternative: Use tempeh or cooked lentils.
- Liquid smoke: Replace with smoked paprika for a smoky flavor.
- Sherry wine: Use red wine vinegar or apple cider vinegar.
- Soy sauce: Substitute tamari or coconut aminos.
- Better Than Bouillon: Use miso paste or vegetable broth cubes.
FAQ
- Can I make these patties without a food processor?
Yes, mix the ingredients in a large bowl with clean hands for a textured result. - How do I store leftovers?
Store patties and gravy in a sealed container in the fridge for up to 3 days. - What’s the best way to reheat this dish?
Warm in a skillet over medium heat with a splash of vegetable broth to keep it moist. - Can I freeze the patties?
Yes, freeze raw or cooked patties on a baking sheet, then transfer to an airtight container. - What can I serve with this dish?
Brussels sprouts, roasted vegetables, or a simple green salad complement this meal well.
Top Tip
Press your tofu thoroughly to remove excess moisture; this ensures a firmer patty with great texture.
Hint
Use a large mixing bowl to combine ingredients evenly, and don’t skip the parchment paper to prevent sticking.
This dish is one of the most comforting meals you’ll make—a perfect addition to your weekly menu! For the full recipe, check out the recipe card below.
Tofu Impossible Vegan Burger Steaks With Mushroom Gravy
Elevate your dinner table with these Tofu Impossible Vegan Burger Steaks smothered in rich mushroom gravy. Perfect for meat eaters and vegans alike, this comforting dish brings the nostalgia of Salisbury steaks with a plant-based twist. The combination of tofu and Impossible meat creates a juicy, satisfying patty, while the mushroom gravy offers deep umami flavor. Pair it with creamy mashed potatoes and carrots for the ultimate hearty meal.
Ingredients
For the Patty:
- 1 cup Impossible meat – For a realistic meaty texture.
- ½ block extra-firm tofu about 7 oz – Adds structure and moisture.
- 1 teaspoon liquid smoke – Smoky savory depth.
- 1 teaspoon garlic powder – For bold flavor.
- 1 teaspoon onion powder – Adds savory richness.
- ¼ cup bread crumbs – Helps bind the patties. optional
- 2 tablespoon vital wheat gluten optional – For a firmer, steak-like texture. optional
- 1 tablespoon soy sauce – Enhances umami flavor.
For the Mash:
- 4 medium potatoes – Creamy base for the mash.
- 2 medium carrots – Adds sweetness and color.
- 2 tablespoon vegan butter – Rich and creamy texture.
- ½ cup plant milk – For a smooth silky mash.
- 1 teaspoon salt – To taste.
- ½ teaspoon black pepper – For balanced seasoning.
For the Mushroom Gravy:
- 1 cup shiitake mushrooms sliced – Earthy, rich flavor.
- 2 tablespoon olive oil – Sauté and deepen flavors.
- 2 tablespoon sherry wine – Adds complexity and enhances umami.
- 1 tablespoon soy sauce – Boosts savory flavor.
- 1 teaspoon Better Than Bouillon vegetable base – For a rich broth.
- 1 teaspoon thyme – Herby aroma.
- 2 tablespoon all-purpose flour – To thicken the gravy.
- 1 ½ cups vegetable broth – Flavorful gravy base.
- Pinch of black pepper – To taste.
- 1 cup plant milk
Instructions
Make the Patties:
- Prepare the mixture: In a large bowl, crumble the tofu and mix with Impossible meat, liquid smoke, garlic powder, onion powder, soy sauce, and bread crumbs. Add vital wheat gluten if using for a firmer texture.
- Shape the patties: Form into 4–6 equal-sized burger steaks. Chill for 15 minutes to firm up.
- Cook the patties: Heat a large skillet over medium heat. Add olive oil and cook patties for 3–4 minutes on each side until golden brown. Remove and set aside.
Make the Mash:
- Boil potatoes and carrots: In a pot, cover potatoes and carrots with water. Add a pinch of salt and cook until fork-tender (15–20 minutes).
- Mash the veggies: Drain, then mash with vegan butter, plant milk, salt, and black pepper until smooth and creamy.
Make the Mushroom Gravy:
- Sauté mushrooms: In a large skillet over medium heat, sauté mushrooms in olive oil until softened and browned (5–7 minutes).
- Deglaze the pan: Add sherry wine and soy sauce, scraping the bottom of the skillet.
- Thicken the gravy: Sprinkle in flour, stirring for 1–2 minutes. Slowly whisk in vegetable broth, plant milk and Better Than Bouillon. Add thyme and simmer until thickened (5 minutes). Adjust seasoning with black pepper.
- Assemble:
- Serve the burger steaks over a bed of mashed potatoes and drizzle generously with mushroom gravy. Garnish with fresh thyme if desired.
